Name: Saganaki
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: Greek
Ingredients: 200 g kefalograviera (or kefalotyri. Monterey Jack, provolone, Pecorino ).; 30 g plain flour, for dredging; oil for frying; 1/2 lemon, for serving

Saganaki

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Crispy Greek saganaki with a golden crust and soft, melty center.

Prep Time: 5
Cook Time: 5
Total Time: 10 minutes
Yield: 4 1x
Category: Appetizer
Method: Frying
Cuisine: Greek

Ingredients

Units Scale

200 g kefalograviera (or kefalotyri. Monterey Jack, provolone, Pecorino ).
30 g plain flour, for dredging
oil for frying
1/2 lemon, for serving

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Instructions

Cut the cheese into slices about 10 × 7 cm and 1.5 cm thick.
Rinse the cheese briefly under running water, then dredge in flour, shaking off any excess.
Heat a few tablespoons of oil in a small heavy-bottomed pan over medium-high heat.
When the oil is hot, add the cheese and fry for a few minutes on each side, until golden brown and crisp.
Remove from the pan and place on paper towels to absorb any excess oil.
Serve immediately, with a generous squeeze of lemon juice.

Find it online: https://cookinathensrecipes.com/greek-saganaki-cheese/