Saganaki (Greek Fried Cheese)
Pan-fried saganaki cheese cooked until golden and served immediately with a squeeze of lemon.
Servings: 2 serving
Ingredients
Ingredients
- 1 piecesaganaki cheese
- Flourfor dredging
- Olive oilfor frying
- 1/2 lemoncut into wedges
Instructions
Instructions
- Pour enough olive oil into a small skillet to coat the bottom and heat over medium-high until the oil is hot and shimmering.
- Dredge 1 piece saganaki cheese in flour, coating all sides and shaking off any excess flour.
- Carefully add the floured cheese to the hot oil.
- Fry until golden brown, about 2–4 minutes per side. If the cheese sticks, use a metal spatula to loosen it before flipping.
- Remove the cheese from the skillet and let excess oil drip back into the pan for a moment (or tilt the pan and spoon off some oil) if you wish to drain it.
- Squeeze the 1/2 lemon (cut into wedges) over the hot cheese and serve immediately.
Equipment
- Small Skillet
- Spatula
Notes
If you can't find a cheese that's labeled as a saganaki cheese, try kefalograviera, kasseri, or graviera cheese.
The skillet pictured is a5" Lodge cast iron skillet. It works for a small piece of cheese 🙂
If using a cast iron skillet, let it heat up, and cook the cheese onmediumheat since it retains heat so well.
The skillet pictured is a5" Lodge cast iron skillet. It works for a small piece of cheese 🙂
If using a cast iron skillet, let it heat up, and cook the cheese onmediumheat since it retains heat so well.