I absolutely love this recipe because it transforms just a few simple ingredients into a quick, delicious dish that’s crispy on the outside and gloriously gooey on the inside. The squeeze of lemon at the end adds a zesty kick that pairs perfectly with the richness of the Greek cheese, making it an irresistible snack or appetizer that’s perfect for any occasion.
I adore the simplicity of Saganaki, a time-honored Greek dish that takes but a handful of ingredients and turns them into something remarkable. It calls for 200 grams of cheese—Kefalotyri is ideal, but many Mediterranean cheeses work here—as well as a dusting of flour, a tablespoon of olive oil, and some lemon for a refreshing finish.
Ingredients
Greek Cheese:
High in protein and calcium, it provides a rich, savory, and tangy flavor.
Flour:
Delivers a light crispy coating, carbohydrate for energy.
Olive Oil:
Fat that is good for the heart adds richness and flavor.
Lemon Wedges:
Boosts the dish with lively, fresh sharpness that contains a lot of vitamin C.
Ingredient Quantities
- 200 grams (7 ounces) Greek cheese such as Kefalotyri, Graviera, or Kasseri
- Flour for dusting
- 1 tablespoon olive oil
- Lemon wedges, for serving
Instructions
1. Slice the Greek cheese thickly, about 1 cm (0.4 inch) thick. Ensure all edges are thick and no edge is thinner than 1 cm (0.4 inch), since any thinner edge may melt unevenly.
2. To eliminate any excess moisture, pat the cheese slice dry with paper towels.
3. Put flour on a plate and lightly dust both sides of the cheese slice with flour, shaking off any excess. This helps to create a crispy crust.
4. In a non-stick frying pan, heat the olive oil over medium-high heat.
5. To check if the oil is ready, drop in a bit of flour; it should sizzle right away.
If you do not have a thermometer or could not get a narrow band of oil, you can use this method to check for readiness.
6. Place the slice of cheese, which has been floured, into the hot pan with care.
7. Cook the cheese for around 2-3 minutes on one side until it becomes golden brown and crispy.
8. Using a spatula, flip the cheese over gently, and fry the other side for another 2-3 minutes. The cheese should be golden brown, soft, but not melted through.
9. Remove the pan from the heat and place the cheese on a serving plate.
10. Immediately serve with lemon wedges alongside for squeezing over the cheese prior to consumption.
Equipment Needed
1. Cutting board
2. Knife
3. Paper towels
4. Plate
5. Non-stick frying pan
6. Spatula
FAQ
- Q: Can I use a different type of cheese for Saganaki?A: Yes, for authenticity and flavor, it’s best to stick with traditional Greek cheeses like Kefalotyri, Graviera, or Kasseri.
- Q: How should I serve Saganaki?A: Over the hot cheese, squeeze fresh lemon juice and serve it right away as an appetizer or meze.
- Q: What oil should I use for frying?A: It is recommended that one use olive oil, and for good reason. Its flavor, and the high smoke point, which so well complements this dish, make it an ideal choice.
- Q: Is it okay to prepare Saganaki in advance?A: It is most enjoyable when it is fresh and hot, so heat it just before serving to get the best taste and texture.
- Q: Can I make Saganaki without flour?Flour assists in the creation of a golden crust, but if you are avoiding gluten, you can skip it and substitute with a gluten-free flour.
- Q: What is the best way to cut the cheese for Saganaki?A: Slice the cheese thickly, about 1-1.5 cm (0.5 inch) or less.
Ensure that it can hold together well during frying. - Q: How do I know when the Saganaki is ready?A: It’s ready when the cheese is golden brown and crispy on the outside, soft and gooey on the inside.
Substitutions and Variations
Instead of Greek cheeses like Kefalotyri, Graviera, or Kasseri, try Halloumi, Feta, or Paneer.
When it comes to flour, you can use gluten-free flour as a substitute for dusting.
If olive oil isn’t available, you can substitute it with vegetable oil or canola oil.
Lime wedges can substitute for lemon wedges; a splash of vinegar can also deliver the acidity needed.
Pro Tips
1. Choose the Right Cheese: When selecting your cheese, try to use the freshest cheese possible. Kasseri, Graviera, or Kefalotyri are all excellent choices due to their ability to maintain shape while softening beautifully when cooked.
2. Perfect Temperature Control: Ensure that your pan is appropriately heated before adding the cheese. The oil needs to be hot but not smoking. This helps achieve a perfectly crispy crust while ensuring the cheese inside is soft but not overly melted.
3. Even Coating: Make sure the cheese slice is evenly coated with flour. This will help achieve a consistently crispy exterior. A light dusting is all that is needed; too much flour can cause clumping and burn.
4. Use a Spatula for Flipping: When flipping the cheese, use a wide spatula or fish spatula for easier handling. This reduces the risk of breaking the cheese apart or losing the flour coating.
5. Serve Immediately: Prepare to serve the cheese immediately after cooking. Saganaki is best when hot, with the crispy exterior providing a contrast to the soft, warm cheese interior. Squeezing fresh lemon juice over the top right before eating enhances the flavors beautifully.
Saganaki Recipe
My favorite Saganaki Recipe
Equipment Needed:
1. Cutting board
2. Knife
3. Paper towels
4. Plate
5. Non-stick frying pan
6. Spatula
Ingredients:
- 200 grams (7 ounces) Greek cheese such as Kefalotyri, Graviera, or Kasseri
- Flour for dusting
- 1 tablespoon olive oil
- Lemon wedges, for serving
Instructions:
1. Slice the Greek cheese thickly, about 1 cm (0.4 inch) thick. Ensure all edges are thick and no edge is thinner than 1 cm (0.4 inch), since any thinner edge may melt unevenly.
2. To eliminate any excess moisture, pat the cheese slice dry with paper towels.
3. Put flour on a plate and lightly dust both sides of the cheese slice with flour, shaking off any excess. This helps to create a crispy crust.
4. In a non-stick frying pan, heat the olive oil over medium-high heat.
5. To check if the oil is ready, drop in a bit of flour; it should sizzle right away.
If you do not have a thermometer or could not get a narrow band of oil, you can use this method to check for readiness.
6. Place the slice of cheese, which has been floured, into the hot pan with care.
7. Cook the cheese for around 2-3 minutes on one side until it becomes golden brown and crispy.
8. Using a spatula, flip the cheese over gently, and fry the other side for another 2-3 minutes. The cheese should be golden brown, soft, but not melted through.
9. Remove the pan from the heat and place the cheese on a serving plate.
10. Immediately serve with lemon wedges alongside for squeezing over the cheese prior to consumption.
