Greek Saganaki Cheese Appetizer (Printable version)

Savory fried Greek cheese, crisped with lemon and oregano, perfect for quick, flavorful snacking.

# What You'll Need:

→ Cheese

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

→ Coating

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

→ 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

# Directions:

01 - Pat the cheese slices dry using paper towels to remove excess moisture.
02 - Dredge each slice lightly in flour, shaking off any surplus for a thin coating.
03 - Warm the olive oil in a non-stick skillet over medium-high heat until shimmering.
04 - Place the cheese slices in the skillet and fry for 1 to 2 minutes on each side until golden and crisp.
05 - Remove the fried cheese and drain briefly on paper towels to absorb excess oil.
06 - Transfer the cheese to a serving plate, sprinkle with dried oregano and freshly ground black pepper. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It's impossibly quick but tastes like you've been cooking all day, and guests always ask for the secret.
  • The contrast of crispy outside and melted inside is addictive, and honestly, you'll want to make a second batch for yourself.
02 -
  • Moisture on the cheese is your enemy—wet cheese steams instead of crisping, so pat it dry like you mean it.
  • Medium-high heat is the sweet spot; too low and you get grease-soaked cheese, too high and the outside burns before the inside melts.
03 -
  • A non-stick skillet is worth its weight in gold here—it gives you confidence and prevents sticking when the cheese is at its most delicate.
  • The moment you see the cheese starting to peek out from under the crust, flip it; that's your signal that the magic is happening.
Return