Saganaki

Name: Saganaki
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 oz halloumi cheese, sliced 1/4-inch thick; 1/4 cup all-purpose flour; 2 large egg, beaten; 1/2 cup panko breadcrumbs; 1 cup olive oil (for frying); 1/2 lemon, sliced; 1/4 cup honey

Greek fried cheese appetizer with a crispy, golden exterior and soft, melty interior. Often served with honey or lemon, this simple dish is pure indulgence.

15 minEasyServes 4280 cal/serving

MediterraneanAppetizerStovetopVegetarian

Ingredients

12 oz halloumi cheese, sliced 1/4-inch thick
1/4 cup all-purpose flour
2 large egg, beaten
1/2 cup panko breadcrumbs
1 cup olive oil (for frying)
1/2 lemon, sliced
1/4 cup honey

Instructions

1

Set up three shallow bowls: one with 1/4 cup all-purpose flour, one with 2 beaten large egg, and one with 1/2 cup panko breadcrumbs.
2

Dredge each 12 oz sliced 1/4-inch thick halloumi cheese slice in flour, shaking off excess.
3

Dip in the beaten egg, then coat thoroughly with breadcrumbs. Set on a plate.
4

Heat 1 cup olive oil (for frying) in a deep skillet over medium-high heat to 350 degrees F.
5

Working in batches, fry the halloumi for 1-2 minutes per side until golden brown and crispy but still holding its shape.
6

Remove with a slotted spoon and drain on paper towels.
7

Serve hot with 1/2 sliced lemon for squeezing and drizzle with 1/4 cup honey if desired.

Questions

Can I make Saganaki dairy-free?

Not cleanly. Here the dairy (12 oz halloumi cheese, sliced 1/4-inch thick) 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 gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour, 1/2 cup panko breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Saganaki 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?

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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