Greek Saganaki Cheese Delight (Printable Version)

Golden fried Greek saganaki cheese with fresh lemon and oregano for a savory, quick appetizer.

# What You Need:

→ Cheese

01 - 7 oz firm Greek cheese (kasseri, kefalotyri, or halloumi), sliced 0.4 inch thick

→ For Coating

02 - 2 tbsp all-purpose flour or gluten-free flour

→ For Frying

03 - 2 tbsp olive oil

→ To Serve

04 - 1 lemon, cut into wedges
05 - 1/2 tsp dried oregano
06 - Freshly ground black pepper, to taste

# Steps:

01 - Pat cheese slices dry with paper towels to remove moisture.
02 - Lightly dredge each slice in flour, shaking off any excess flour.
03 - Warm olive oil in a non-stick skillet over medium-high heat.
04 - Place cheese slices in the skillet and fry for 1 to 2 minutes per side until golden and crisp.
05 - Remove fried cheese from skillet and drain briefly on paper towels.
06 - Transfer cheese to a serving plate. Sprinkle with oregano and black pepper, then serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Five minutes of prep and five minutes of cooking means you can have an elegant appetizer ready before anyone even sits down.
  • The contrast between the crispy, salty exterior and the molten, stretchy cheese inside feels like a tiny celebration in your mouth.
  • It's the kind of dish that makes you look like you've been cooking Greek food forever, even if you haven't.
02 -
  • The cheese must be at room temperature or even slightly chilled before frying; cold cheese fries without melting inside, warm cheese collapses before it browns.
  • The moment you flip the cheese, you have maybe two minutes before it transitions from crispy to greasy, so don't linger—this dish rewards swift attention.
03 -
  • Keep your paper towels and serving plate ready before the cheese hits the oil; saganaki waits for no one.
  • If you hear the cheese sizzling loudly and see golden edges, that's your signal to flip; hesitation is the enemy of a perfect crust.
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