Saganaki (Fried Greek Cheese)
One of our favorites when we all get together in Tarpon Springs (Florida Greek Town). First introduced to us at Hellas (Old Papas) restaurant on the Sponge Docks.
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Equipment
- 1 Cast Iron Skillet
Ingredients
- 4 oz Graviera Cheese Alternatively you can use Kefalograviera, Kasseri, Kefalotyri. Monterey Jack, Provolone or young Pecorino.
- ¼ cup flour
- ¼ cup oil – neutral oil like Canola
- ½ lemon
Instructions
- Warm up your small cast iron pan on medium-high heat.
- Slice cheese in a block about 1/2 inch to 3/4 inch thick. If you cut the cheese thinner, the Saganaki will melt into the pan.
- Place the cheese under cold water.
- Remove from water and dredge in the flour, shaking off the excess flour. This will help the Saganaki form a nice golden crust and to hold its shape when fried.
- Add the oil to your warm pan and heat to 325˚F. You will need less oil than you think.
- Add the cheese and fry for a few minutes on one side, then flip over and fry on the second side. Immediately remove pan from heat and serve table side.
To Flambé
- Pour 1/2 oz of Metaxa (Greek brandy) or Ouzo, ignite with a lighter and squeeze a wedge of lemon over the cheese.
- Don’t forget to say, “OPA!” when lighting the alcohol vapors.
Notes
Ouzo is anise-flavored (think black licorice) – not my preference
If you can’t find Metaxa, any brandy will do.
If you can’t find Metaxa, any brandy will do.
Nutrition
Calories: 151kcalCarbohydrates: 8gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 279mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 218IUVitamin D: 0.2µgVitamin E: 0.1mgCalcium: 233mgIron: 1mgZinc: 1mg
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