Fried Cheese (Saganaki)

 






Ready to Eat


        Floured Piece of Cheese Right Before Frying


Saganaki 

(Pan Seared Cheese)

Sear: 5-6 minutes

Prep: 5 minutes

Makes: 1 piece

 

 

Flaming or flambéing sagánaki is said to have originated in Greek Town, Chicago, circa 1960s, but sagnáki dates back a few hundred years in Greece. Shepherds would fry up this humble but very tasty dish without the flaming because, as legend has it, the shepherds didn’t want to set their mustaches on fire.

1 slice of kefalograviera*

Olive oil

Flour to coat cheese

1 lemon

 

 

Bring cheese to room temperature. Slice into 1/2-inch-thick pieces. Dredge in flour, shaking off any excess. Cover a small heavy-bottomed pan with oil. As soon as the oil heats, add the cheese and sear for 2-3 minutes on both sides until golden brown. Use a spatula to easily flip the cheese. Place browned cheese onto a serving plate and squeeze the juice of one lemon over the top. Serve hot.

 

*Other cheeses, such as kefalotyri, kasseri, haloumi or provolone, may be used.


It is most efficient to use high heat oils such as  extra virgin olive oil, canola or peanut oil.  We conducted a taste test and found only Pecorino Romano melted too much and wasn't the best choice to use.

On a recent trip to Corfu in September 2024, we enjoyed saganaki made as above, but covered in honey with sesame seeds. At Kima restaurant, also, on the island of Corfu, they wrap a slice of feta in phyllo, lightly browned in a pan with water and then covered it in honey with sesame seeds - so good.  All the food in Corfu was excellent.

A friend went to Mykonis where she enjoyed eating saganaki accompanied by a Greek cherry sour preserve (vyssino glyko) 


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