Saganaki (Fried Cheese)
Saganaki, also known as fried cheese, is a simple yet delicious Greek appetizer that brings the rich flavors of Mediterranean cuisine right to your table. Made with firm, salty cheese like Kasseri or Halloumi, the cheese is fried until crispy on the outside while staying soft and melty on the inside. A squeeze of fresh lemon and optional flambéing with ouzo adds extra flavor and flair. This crowd-pleasing dish is perfect for serving at gatherings or as a special treat.
Equipment
- 1 Medium Skillet
- 1 pair tongs
- 1 long lighter (for flambéing, optional)
- 1 Cutting Board
- 1 Sharp knife
- 1 set of paper towels
Ingredients
- 8 oz 225g Kasseri or Kefalograviera cheese, sliced into 1/2-inch thick pieces
- 1/4 cup all-purpose flour optional for coating
- 2 tbsp olive oil for frying
- 1 lemon cut into wedges (for serving)
- 2 tbsp ouzo or white wine optional for flambéing
Instructions
- Prepare the cheese: Cut the cheese into 1/2-inch thick slices.
- Coat the cheese (optional): Lightly dredge the cheese slices in flour if you prefer a crispy crust.
- Heat the oil: In a medium skillet, heat the olive oil over medium-high heat until hot.
- Fry the cheese: Carefully place the cheese slices in the hot oil. Fry for about 2-3 minutes on each side or until golden brown.
- Flambé (optional): If desired, pour the ouzo or wine over the cheese and ignite with a long lighter.Let the flames subside as the alcohol burns off.
- Serve: Place the fried cheese on a plate, squeeze lemon juice over the top, and serve immediately with crusty bread or pita.
Notes
- Cheese selection: Kasseri, Kefalograviera, and Halloumi are the best options for Saganaki, but other firm, salty cheeses can be used as substitutes.
- Oil temperature: Make sure the oil is hot enough to crisp the cheese without burning. If it's too cool, the cheese will absorb too much oil and become greasy.
- Flambéing: Flambéing is an optional step but adds both drama and extra flavor. If you prefer not to flambé, simply skip this step.
- Serving suggestion: Saganaki is best served immediately after frying while it’s hot and crispy. You can pair it with fresh bread, olives, or a Greek salad for a more complete meal.