Fried Feta in Corn Tortilla Chips with Tomato Marmalade

Published on July 7, 2013 | In Greek, Mediterranean | By The Social Chef |

- Difficulty Level

I have had my fair share of cheese and even though I am not a huge fan of fried cheese this fried feta in corn tortilla chips with tomato marmalade was a wonderful treat. It was a super experience to film and share the kitchen with chef Tolis Kravaris at Mommy’s Restaurant. I always admire chefs who think outside the box or as I like to say, outside the pan.

Chef Tolis went to culinary school in France at Chefdoeuvre Culinary School and has been a chef for the past 20-years in Athens, Greece.

Prior to my arrival at Mommy’s Kitchen, chef Tolis and I discussed the three dishes he would prepare with my food lover friends on my blog. I of course had one request, his homemade pizza baked to order that I experienced on my previous trip to Athens in December. It was so good I asked chef Tolis if I return would he share the kitchen with me. No matter what people say, the dough is imperative to good pizza and chef Tolis makes one of the best pizzas I’ve ever had…and I’ve had tasted plenty of pizza in my life. But the remaining dishes were left to be a surprise and a surprise they were.

The fried feta in corn tortilla chips with tomato marmalade was the first dish chef Tolis prepared for me. Everyone knows the Greeks love their feta and chef Tolis was so creative using tortilla chips that he smashed as the crust. The texture was one thing but the corn tortilla gave it a super flavor that married perfectly with the homemade tomato marmalade he prepared. This is a wonderful appetizer or cut it into one inch squares, stick a toothpick in it and it will make the perfect hors d’oeuvre.

Recipe Rating

(1 Rating)

Ingredients

Fried Feta in Corn Tortilla Chips: ¼ inch slice of feta cheese (about 5″ x 5″ square)
¼ cup corn tortilla chips crushed
¼ cup flour
1 egg beaten
Grape seed oil for frying
Tomato Marmalade: 2 lbs fresh peeled tomatoes seeded
2 ½ cups sugar
1 lemon plus zest of 1 lemon
Pinch of nutmeg

Instructions

1. Lightly coat feta cheese slice in flour.
2. Dip into egg and then into corn tortillia crumbs
3. Fry in vegetable oil or grape seed oil until golden brown
4. Serve with tomato marmalade.
5.
6. Bring a pot of water to a boil
7. Score the tomato at the opposite end of the stem. Drop into boiling water for 20-seconds and remove placing into a bowl of ice water for 1-minute.
8. Using a knife carefully peel the tomato. Cut in four and remove seeds.
9. In a saucepan over medium heat add tomatoes and sugar stirring until it comes to a simmer. Simmer for 1-hour stirring occasionally
10. The last 5-minutes add lemon, lemon zest and a pinch of nutmeg
11. Transfer to a glass bowl allowing cooling to room temperature
12. Place in refrigerator to setup.

Course : Appetizer

Instructions

1. Lightly coat feta cheese slice in flour.
2. Dip into egg and then into corn tortillia crumbs
3. Fry in vegetable oil or grape seed oil until golden brown
4. Serve with tomato marmalade.
5.
6. Bring a pot of water to a boil
7. Score the tomato at the opposite end of the stem. Drop into boiling water for 20-seconds and remove placing into a bowl of ice water for 1-minute.
8. Using a knife carefully peel the tomato. Cut in four and remove seeds.
9. In a saucepan over medium heat add tomatoes and sugar stirring until it comes to a simmer. Simmer for 1-hour stirring occasionally
10. The last 5-minutes add lemon, lemon zest and a pinch of nutmeg
11. Transfer to a glass bowl allowing cooling to room temperature
12. Place in refrigerator to setup.

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...