Saganaki – Greek Fried Cheese Recipe
Saganaki is a thick slice of cheese fried until golden and served hot with lemon. In Greek tavernas it’s one of the most popular appetizers for sharing with wine. The flavor is reminiscent of a mix between breaded pan-fried cheese and halloumi, but it’s simpler and more lemony.
This classic Greek taverna dish turns a simple slice of cheese into an indulgent, golden, lemony appetizer that’s ready in just a few minutes and perfect for sharing.
Chef's tips
Use a firm, well-aged cheese that doesn’t melt too quickly, and make sure the slices are thick enough so they keep their shape while frying. Don’t rush flipping the cheese—wait until the underside is nicely set and golden so the coating stays intact.
How to serve
Serve straight from the pan, sizzling hot, with plenty of lemon wedges, olives, fresh bread or pita, and a simple tomato-cucumber salad. It works beautifully as part of a larger mezze spread with dips like tzatziki or hummus.
Ingredients
- hard yellow cheese in a block, e.g. kefalotyri, graviera or a good gouda/emmental-type cheese - 200 g
- wheat flour for coating the cheese - 4 tablespoons
- olive oil or neutral-tasting oil for frying - 3 tablespoons
- lemon cut into wedges for serving - 0.5 pieces
- pepper optional, for sprinkling
Preparation
- Cut the cheese into 2–3 thick slices, about 1.5–2 cm thick. It’s important that they’re not too thin, otherwise the cheese may melt and run.
- Lightly moisten each slice of cheese with water on both sides (you can use a pastry brush or quickly dip it in a small bowl of water).
- Pour the flour onto a plate. Coat each slice of cheese thoroughly in the flour on both sides, pressing gently so the flour adheres well. Shake off any excess flour.
- Heat the olive oil in a frying pan over medium-high heat. The fat should be hot but not smoking.
- Place the cheese slices in the pan and fry for 2–3 minutes on one side, until the bottom is golden and slightly crisp. Don’t move the cheese around at the beginning so the coating doesn’t come off.
- Carefully flip the cheese to the other side using a spatula and fry for another 2–3 minutes, until the second side is also nicely browned and the cheese inside is soft.
- Transfer the fried cheese to a plate and serve immediately, drizzling with lemon juice and sprinkling with freshly ground pepper if you like.
Storage
Saganaki najlepiej smakuje od razu po usmażeniu, kiedy ser jest miękki w środku. Jeśli coś zostanie, możesz przechować w lodówce do następnego dnia i podgrzać na suchej patelni, ale panierka będzie mniej chrupiąca.
