Saganaki
Ingredients
110g cheese (Graviera). Alternatively you can use kefalograviera, kasseri, kefalotyri. Monterey Jack, provolone or young Pecorino are also great alternatives if you can’t find a Greek cheese.
50g plain flour, for dredging (1–2 ounces)
oil for frying
1/2 lemon
Directions
To prepare this saganaki recipe, slice a large block of cheese (or some smaller if you prefer), approx. 10*7cm and 1,5 cm thick. If you cut the cheese thinner, the saganaki will melt into the pan.
Place the cheese under running water and then dredge into the flour, shaking off the excess flour. This will help the saganaki form a nice golden crust and to hold its shape when fried.
Into a small heavy-bottomed pan add some oil. As soon as the oil heats, add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until nicely colored.
Prepare this delicious Greek cheese saganaki recipe and serve, while still smoking hot as a delicious meze with a last minute squeeze of a lemon. Enjoy!
