Kythnian Sfougata (Traditional Cheese Fritters)

Crispy on the outside and soft, cheesy, and fluffy on the inside, these traditional Kythnian sfougata are a true taste of the Greek islands.

By Alexandra's Home

@home.alexandras

June 08, 2026

By Alexandra's Home

Ingredients

1

kg (2.2 lb) feta cheese, crumbled
2

eggs
1, 1/2

cups (180 g) all-purpose flour, plus extra for coating
Extra virgin olive oil, for frying

Instructions

TOTAL TIME

40 minutes

20 - 25 servings

Sfougata are one of the most beloved traditional specialties of the beautiful Greek island of Kythnos. These golden, crispy cheese fritters have been made for generations and are a staple of the island's cuisine. Traditionally, they are prepared with Kythnos' local sour goat cheese, which gives them their distinctive tangy flavor and light, airy texture.

Since this special local cheese is difficult to find outside the island, I make my version with Greek feta cheese. The result is wonderfully flavorful, crispy on the outside, soft and cheesy on the inside, and absolutely irresistible. Served warm, these traditional fritters are perfect as an appetizer, meze, or snack alongside a fresh Greek salad. Pair beautifully with a chilled glass of Gratsi White Wine.

A plate piled with golden, round cheese balls sits on a wooden tray. In the background, there are lemon halves, a whole lemon, and a glass with a light-colored beverage.

A woman with curly hair wearing black gloves and a black tank top cracks an egg into a large bowl of flour in a kitchen, with jars and kitchen utensils visible in the background.

STEP 1

Place the crumbled feta cheese in a large bowl. Add the eggs and mix well.

STEP 2

Gradually add the flour and knead the mixture until it forms a firm dough that can be shaped by hand. If needed, add a little more flour. Cover the bowl and refrigerate for about 30 minutes to allow the mixture to firm up.

A large bowl filled with crumbled white cheese sits on a wooden surface. Nearby, there are two brown eggs and a bottle labeled GRATS.

A mixing bowl containing crumbled white cheese and two cracked eggs with visible yolks, ready to be mixed together.

A bowl of unbaked dough pressed flat, resting on a wooden cutting board. The edge of a glass with the word GRATSI is partially visible at the top of the image.

STEP 3

Shape the mixture into walnut-sized balls and lightly coat them with flour.

A plate filled with round, golden-white cheese bread rolls sits on a wooden surface, with part of a glass bottle visible in the upper left corner.

STEP 4

Heat a generous amount of olive oil in a deep frying pan over medium heat. Fry the sfougata in batches until golden brown and crispy on all sides per side.