Saganaki (Pan-Fried Cheese)

Name: Saganaki (Pan-Fried Cheese)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 8 oz kasseri or halloumi cheese, cut into 1/2-inch slabs; 1/4 cup all-purpose flour; 2 tbsp cold water; 2 tbsp extra-virgin olive oil; 1 lemon, halved; 2 tbsp fresh flat-leaf parsley, roughly chopped; 1/2 tsp dried oregano; 1/4 tsp black pepper, freshly ground

A showstopping Greek appetizer of kasseri or halloumi cheese pan-fried in olive oil until golden and crispy outside, gooey within, and finished with a squeeze of fresh lemon.

16 minEasyServes 4320 cal/serving

GreekAppetizerStovetopVegetarianMediterraneanLow CarbHalal-friendlyNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

8 oz kasseri or halloumi cheese, cut into 1/2-inch slabs
1/4 cup all-purpose flour
2 tbsp cold water
2 tbsp extra-virgin olive oil
1 lemon, halved
2 tbsp fresh flat-leaf parsley, roughly chopped
1/2 tsp dried oregano
1/4 tsp black pepper, freshly ground

Instructions

1

Pat 8 oz cut into 1/2-inch slabs kasseri or halloumi cheese dry with paper towels. Quickly dip each slab in 2 tbsp cold water, then dredge in 1/4 cup all-purpose flour, pressing gently so flour adheres on all sides. Shake off any excess.
2

Heat 2 tbsp extra-virgin olive oil in a small heavy skillet over medium-high heat until shimmering.
3

Add the floured cheese slabs to the pan. Fry undisturbed until deep golden on the bottom, about 2 to 3 minutes. Flip carefully and fry until golden on the second side, about 2 minutes more.
4

Transfer immediately to a serving plate. Squeeze 1 halved lemon juice generously over the hot cheese. Sprinkle with 1/2 tsp dried oregano, 1/4 tsp freshly ground black pepper, and 2 tbsp roughly chopped fresh flat-leaf parsley.
5

Serve at once with crusty bread or pita while the cheese is still sizzling and gooey.

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Questions

What should Saganaki (Pan-Fried Cheese) look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until deep golden on the bottom. Step 3: cook until golden on the second side.

Why pat it dry first in Saganaki (Pan-Fried Cheese)?

Step 1 reads: "Pat 8 oz cut into 1/2-inch slabs kasseri or halloumi cheese dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of halloumi in Saganaki (Pan-Fried Cheese)?

The entry for Saganaki (Pan-Fried Cheese) calls for 8 oz kasseri or halloumi cheese, cut into 1/2-inch slabs. In its place: Paneer or queso para freir also holds its shape in a hot pan. Both are less salty, so season them.

Can I make Saganaki (Pan-Fried Cheese) dairy-free?

Not cleanly. Here the dairy (8 oz kasseri or halloumi cheese, cut into 1/2-inch slabs) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Can I make Saganaki (Pan-Fried Cheese) gluten-free?

Yes. The gluten in Saganaki (Pan-Fried Cheese) is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

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