Saganaki (Greek Fried Cheese)
Appetizers Quick Recipes Lacto-Ovo Vegetarian Recipes Cheese Greek
My "haul" from Greece, besides orzo, green lentils from Englouvi (Lefkada), olive oil, and oregano, also includes a selection of cheeses that I managed to transport safely in a cooler bag: feta, graviera, kefalograviera, and halloumi. I would have also brought Anthotyros (similar to ricotta cheese), but it has too short a shelf life and I do not think it would have survived the 2-day trip, even in the cooler bag. Among these, kefalograviera is ideal for pan-frying because it melts slowly. Cheese prepared this way is called Saganaki and is a very popular Greek appetizer. Traditionally it is served with a shot of ouzo, but I could not get used to the strong anise flavor and was content with local wines. Bertzami and Bardea are two grape varieties that grow on the island of Lefkada, from which local wines are produced and served in tavernas. This is why even table wines from Lefkada are very good. To taste the wines, you can visit the wineries on the island; the most accessible one, which I visited, is the Lefkaditiki Gi (Land of Lefkas) winery, located in the Sivota area, on the main road.
Ingredients
kefalograviera cheese
flour
oregano and lemon for serving
How to prepare saganaki (greek fried cheese)
- Cut the cheese into 1 cm thick slices. Dredge the slices in flour on all sides, then shake off the excess flour.
- Heat a little oil in a non-stick pan, just enough to lightly coat it (like for an omelet).
- Fry the cheese pieces on both sides until lightly browned.
- Remove the cheese onto paper towels to absorb the grease.
- Serve the hot cheese pieces immediately, sprinkled with oregano and drizzled with lemon juice. You can prepare a Greek salad (without feta) alongside.
Dredging the cheese in flour
Frying the cheese in a little oil on the first side
Flipping and frying on the second side
Fried cheese
