Easy Saganaki: Greek Fried Cheese
Saganaki is a beloved Greek appetizer featuring pan-fried cheese, typically kefalotyri or graviera, served sizzling hot. Its rich, salty flavor and satisfying crust make it a culinary delight, often flambéed tableside.
Ingredients
- 8 oz block firm Greek cheese (Kefalotyri Graviera
- 1/4 cup all-purpose flour
- 1 tbsp olive oil
- 1 lemon half for serving
- optional 1.5 oz ouzo or brandy for flambéing
- optional 1 tsp Greek honey for drizzling (for sweet variation)
- optional 1/2 tsp toasted sesame seeds for sprinkling (for sweet variation)
Instructions
- Slice the cheese: Cut the cheese into a 1/2-inch thick slice. Pat it very dry with paper towels to remove any excess moisture, this is crucial for a crisp crust.
- Dredge the cheese: Place the flour on a shallow plate. Dredge both sides of the cheese slice in the flour, coating it evenly. Shake off any excess.
- Heat the pan: Heat the olive oil in a small, heavy-bottomed non-stick pan or cast-iron skillet over medium-high heat until shimmering and hot.
- Fry the cheese: Carefully place the floured cheese into the hot pan. Fry for 2-3 minutes per side, until golden brown and crispy, and the cheese is soft and gooey in the center.
- Flambé (optional and with caution): If flambéing, remove the pan from the heat, add a shot of ouzo or brandy, and carefully ignite it with a long match or lighter. Let the flames die down naturally. Always be extremely careful when handling open flames.
- Serve immediately: Transfer the sizzling Saganaki to a serving plate. Squeeze fresh lemon juice over it. For a sweet and savory twist, drizzle with Greek honey and sprinkle with toasted sesame seeds. Serve hot as an appetizer.
Notes
For an authentic presentation, flambé the Saganaki with a shot of ouzo or brandy before serving (carefully!). Serve immediately while hot. Experiment with different firm, salty cheeses like halloumi if kefalotyri or graviera are unavailable. Patting the cheese very dry is crucial for a crisp crust.