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

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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.

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Questions

How hot should the oil be for Saganaki?

For Saganaki, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Is there a substitute for halloumi in Saganaki?

The entry for Saganaki calls for 12 oz halloumi cheese, sliced 1/4-inch thick. 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 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 Saganaki 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 many calories are in Saganaki?

One serving (the recipe makes 4) is about 280 calories, with 16 g protein, 10 g carbohydrate and 20 g fat, plus 560 mg sodium.

Serve it with

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