Fried Saganaki: Greek Fried Cheese Delight
Fried Saganaki is a classic Greek appetizer featuring cheese, usually kefalograviera or kasseri, fried to a crispy golden exterior while remaining warm and creamy inside. It’s often served with lemon juice, making it a perfect starter or snack.
- Prep Time: 5 minutes
- Cook Time: 6-8 minutes
- Total Time: 10-15 minutes
- Yield: 2-4 servings
- Category: Appetizer, Snack
- Method: Fried
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 200–250g kefalograviera, kasseri, or graviera cheese (or a firm cheese of your choice)
- ½ cup all-purpose flour
- 1 egg, beaten
- 2 tablespoons olive oil (or vegetable oil for frying)
- 1 tablespoon fresh lemon juice (for serving)
- Fresh parsley, chopped (optional, for garnish)
- Lemon wedges (for serving)
Instructions
Slice the cheese into thick slices, about ½ inch thick. Ensure the slices are firm enough to hold together during frying.
- Set up a breading station by placing the flour in one shallow dish and the beaten egg in another.
- Dredge each cheese slice first in the flour, coating it evenly, then dip it in the beaten egg, ensuring it’s completely coated.
- Heat the olive oil in a skillet over medium-high heat. Test the oil by dropping a small bit of flour—if it sizzles, the oil is ready.
- Carefully add the cheese slices to the pan and fry for 2-3 minutes on each side, or until golden brown and crispy.
- Remove the fried cheese from the skillet and place it on a paper towel-lined plate to absorb excess oil.
- Serve immediately while still hot, drizzling with fresh lemon juice and garnishing with parsley if desired. Serve with extra lemon wedges on the side.
Notes
- Fried Saganaki is best served immediately to maintain its crispy texture.
- If you want a sweet and savory contrast, drizzle honey over the fried cheese.
- For a spicier version, sprinkle chili flakes before frying the cheese.
- Store leftovers in an airtight container in the fridge for up to 1-2 days, though the crispiness will diminish. Reheat in a hot pan for a few minutes.
- You can use any firm, salty cheese such as halloumi or provolone if you can’t find the traditional Greek cheeses.
- If you prefer, you can bake the Saganaki at 375°F (190°C) for 10-15 minutes, though the texture may be slightly different.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
