Greek Saganaki Cheese Delight (Print View)

Golden fried Greek cheese with lemon and oregano, perfect for a savory, quick appetizer.

# Ingredient List:

→ Cheese

01 - 7 oz firm Greek cheese (kasseri, kefalotyri, or halloumi), sliced 0.4 inch thick

→ For Coating

02 - 2 tbsp all-purpose flour or gluten-free flour

→ For Frying

03 - 2 tbsp olive oil

→ To Serve

04 - 1 lemon, cut into wedges
05 - 1/2 tsp dried oregano
06 - Freshly ground black pepper, to taste

# Directions:

01 - Pat the cheese slices dry using paper towels to remove excess moisture.
02 - Lightly dredge each cheese slice in flour, shaking off any surplus.
03 - Warm olive oil in a non-stick skillet over medium-high heat.
04 - Place cheese slices in the skillet and fry for 1 to 2 minutes on each side until golden and crisp.
05 - Remove the cheese from the pan and briefly drain on paper towels to absorb excess oil.
06 - Transfer cheese to a serving plate and sprinkle with dried oregano and freshly ground black pepper.
07 - Serve immediately with lemon wedges for squeezing over the hot cheese.

# Expert Tips:

01 -
  • It's ready in 10 minutes but tastes like you've been cooking all day.
  • The contrast between crispy outside and warm, slightly melting center is impossibly satisfying.
  • It's the kind of dish that makes people stop talking mid-conversation to ask what just happened.
02 -
  • Cold cheese won't fry properly—if yours has been refrigerated, let it sit at room temperature for 5 minutes first or it'll crack inside the pan.
  • The cheese will squirt out if you press down while frying, so resist that urge and let the heat do the work.
  • Timing is everything: serve these the second they're done or they become rubbery, not creamy.
03 -
  • Use a non-stick skillet so you don't battle the cheese while flipping—metal on metal is stressful when the cheese is this delicate.
  • If you're making this for a crowd, fry them in batches and keep the finished ones warm on a plate in a low oven while you finish the rest.
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