Saganaki (Greek Fried Cheese)
Saganaki is a classic Greek appetizer featuring pan-fried cheese, traditionally served sizzling hot. This recipe uses kefalotyri cheese, providing a salty and tangy flavor with a crispy exterior and a soft, melted interior. A squeeze of fresh lemon juice brightens the dish and cuts through the richness.
An original recipe by Forkin
- Total time
- 10 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gkefalotyri cheese, cut into 1.5 cm thick slices
- 0.25 cupall-purpose flour
- 3 tbspolive oil
- 0.5 pcslemon, cut into wedges
garnish
- 1 tbspfresh parsley, finely chopped(optional)
Equipment
plate · skillet
The method
Step by step
- 1
Lightly dredge the cheese slices in the all-purpose flour, ensuring they are evenly coated.
About 1 min
Cook’s note: Shake off any excess flour to prevent it from burning in the pan.
- 2
Heat the olive oil in a heavy-bottomed skillet or saganaki pan over medium-high heat until shimmering.
About 1 min
Cook’s note: A cast iron pan works wonderfully for this dish.
- 3
Carefully place the floured cheese slices into the hot pan in a single layer, ensuring not to overcrowd the pan.
- 4
Fry the cheese for 1-2 minutes per side, until golden brown and crispy on the outside and melted on the inside.
About 4 min
Cook’s note: Watch carefully as cheese can burn quickly.
- 5
Immediately transfer the hot, fried cheese to a serving plate.
- 6
Squeeze fresh lemon juice over the cheese and garnish with fresh parsley, if using.
Cook’s note: Serve immediately while the cheese is still hot and sizzling.
Keep it good
Saganaki is best enjoyed immediately and does not store well.
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