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

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.

Questions

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 this entry 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.

How long does Saganaki (Pan-Fried Cheese) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Saganaki (Pan-Fried Cheese)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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