Saganaki (Pan-Fried Cheese)
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.
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
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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.
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2
Heat 2 tbsp extra-virgin olive oil in a small heavy skillet over medium-high heat until shimmering.
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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.
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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.
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5
Serve at once with crusty bread or pita while the cheese is still sizzling and gooey.