Saganaki (Greek Fried Cheese)
A recipe for Saganaki (Greek Fried Cheese)! Thick slices of cheese are coated in flour and pan-fried in olive oil until golden.
Servings 2 -4 Slices
Ingredients
Saganaki:
- 8-12 ounces (227-340 grams) Kefalotyri, Kasseri, Graviera, or Kefalograviera
- 1/4 cup (60 milliliters) water
- 1/4 cup (31 grams) all-purpose flour
- 1/4 cup (60 milliliters) olive oil divided
Toppings:
- Pistachios toasted and chopped
- Honey
- Lemon wedges
- Fresh thyme or parsley
Instructions
- Trim the cheese into roughly 3-4 inch (7.6-10 centimeter) square or rectangle slices about 2/3 inch (1.6 centimeter) thick. The exact sizing may differ based on the shape of cheese used. Set aside.
- Pour the water into a wide bowl.
- Place the flour on a wide bowl or plate.
- Dip each cheese slice briefly into the water, then coat with flour.
- Lightly shake or brush off any excess flour.
- Place a small, non-stick or cast iron skillet over medium heat and drizzle with a thin layer of olive oil.
- Once heated, add a slice of the floured cheese and fry until golden, 1-2 minutes.
- Carefully flip using a thin spatula, taking care to not separate the crust from the melty center, and continue to cook until golden on the other side, another 1-2 minutes.
- Carefully remove the pan-seared cheese to serving dish and repeat with remaining slices, adding more oil as needed. If too much moisture is released from the cheese between slices, wipe out the pan and start with another drizzle of oil before adding the next batch.
- Either top the cheese slices with a squeeze of lemon juice and fresh thyme/parsley leaves or top with toasted pistachios and a drizzle of honey.
- Serve the fried cheese immediately while still hot.