Greek Saganaki Cheese Delight (Printable version)

Crispy fried Greek cheese served hot with lemon and oregano, a simple, savory classic.

# What You’ll Need:

→ Cheese

01 - 7 oz firm Greek cheese (kasseri, kefalotyri, or halloumi), sliced 0.4 inch thick

→ Coating

02 - 2 tbsp all-purpose flour or gluten-free flour

→ Frying

03 - 2 tbsp olive oil

→ To Serve

04 - 1 lemon, cut into wedges
05 - 1/2 tsp dried oregano
06 - Freshly ground black pepper, to taste

# Directions:

01 - Pat the cheese slices dry thoroughly using paper towels.
02 - Lightly dredge each cheese slice in flour, ensuring excess flour is shaken off.
03 - Warm olive oil in a non-stick skillet over medium-high heat until shimmering.
04 - Place cheese slices in the skillet and fry for 1 to 2 minutes per side until golden and crisp.
05 - Remove fried cheese and drain briefly on paper towels to absorb excess oil.
06 - Transfer to a serving plate, sprinkle with dried oregano and freshly ground black pepper, then serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It takes less time than setting the table, but tastes like you spent an hour in the kitchen.
  • The contrast between the crisp golden crust and the soft, salty center is completely addictive.
  • You only need a handful of ingredients, and most of them are probably already in your fridge.
  • It's the kind of dish that makes people lean forward and ask what you just made.
02 -
  • Don't skip drying the cheese, even if it looks dry; hidden moisture is the enemy of a crisp crust and a calm stovetop.
  • Use a non-stick skillet or a well-seasoned pan, because cheese loves to grab onto metal and tear when you try to flip it.
  • Serve it the moment it leaves the pan; saganaki is at its best when it's too hot to eat politely, so warn your guests and pass the lemon fast.
03 -
  • Slice the cheese evenly so each piece cooks at the same rate; uneven slices mean some will burn while others stay pale.
  • Keep the heat steady and don't crowd the pan; give each slice space to crisp without steaming its neighbor.
  • Have everything ready before you start frying, because once that cheese hits the oil, there's no time to hunt for a lemon or a plate.
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