Greek · Main · Easy
Saganaki
A slab of cheese dredged in flour and fried until golden and crisp outside, gloriously molten inside. Opa optional.
The whole recipe in 60 seconds
Saganaki, in 5 ideas
- Kefalograviera or graviera hold up best, halloumi works too.
- A screaming hot pan is key, hesitation makes it stick.
- Flour it lightly, too much coating gets gummy.
- Lemon juice at the end cuts the richness perfectly.
- Serve immediately, it waits for no one.
What you need
Ingredients
- 250g kefalograviera or graviera, in a 2cm slab
- 3 tbsp flour
- 3 tbsp olive oil
- 1 lemon, in wedges
- Dried oregano
- Cracked black pepper
How to make it
Directions
- Dredge the cheese slab lightly in flour, shaking off the excess.
- Heat the olive oil in a small pan until very hot.
- Fry the cheese 2 to 3 minutes per side until deeply golden and crisp.
- Squeeze over lemon juice, sprinkle with oregano.
- Serve immediately with bread.
Money saver. One block of frying cheese makes several servings, slice only what you need and save the rest.