Classic Saganaki (Greek Fried Cheese)
Pan-fried kefalotyri or graviera with a golden flour crust and a squeeze of fresh lemon. A classic Greek meze that is ready in five minutes and requires nothing but good cheese and a hot pan.
Ingredients
- 200 g kefalotyri, graviera, kasseri, or halloumi about 7 oz
- 3 tablespoons all-purpose flour
- 1-2 tablespoons olive oil
- 1 lemon cut into wedges for serving
- freshly ground black pepper optional
Instructions
- Cut cheese into 1/2-inch-thick slices. Pat dry thoroughly with a paper towel.
- Dredge each slice in flour on both sides. Shake off excess — coating should be thin and even.
- Heat a heavy-bottomed skillet (cast iron or stainless) over medium-high heat until very hot. Add olive oil and let it come up to temperature.
- Add cheese slices. Do not move them. Sear 2–3 minutes until deep golden-brown. Flip once the cheese releases cleanly from the pan.
- Sear second side for 2 minutes until golden.
- Transfer immediately to a plate. Serve with lemon wedges. Squeeze lemon over the cheese at the table before eating.
Notes
Serve immediately — saganaki does not hold. The crust softens quickly as the cheese cools. Use the heaviest pan you have for the best sear. Kefalotyri is traditional and preferred; halloumi is the most practical substitute in markets outside Greece.
Nutrition
Calories: 290kcal | Carbohydrates: 7g | Protein: 18g | Fat: 19g