Greek Fried Cheese
Greek Fried Cheese
This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman’s The Olive and the Caper (Workman, 2004). Greek Fried Cheese is also known as Saganaki. The authentic Greek cheese appetizer: Crunchy on the outside, melted cheese on the inside and warm. Is there anyone who does not like fried cheese? In Greece ordering a “saganaki” basically means fried cheese. Crunchy on the outside, melted cheese on the inside and warm. A perfect appetizer to start any meal.
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- Prep Time: 5
- Cook Time: 15
- Total Time: 20
Ingredients
Scale
- Olive oil, for frying
- 10 oz. halloúmi, kefalotyri,
- or Pecorino Romano cheese,
- cut into 3⁄4” cubes
- 2 tbsp. brine-packed capers
- soaked for 5 minutes and drained
- 2 tbsp. fresh lemon juice
- 2 tsp. roughly chopped fresh oregano
Instructions
- Pour oil into a 12″ cast-iron skillet to a depth of 1⁄8″; heat over medium-high heat until very hot but not smoking. Add cheese and cook, turning, until all sides are golden brown. Using a slotted spoon, transfer cheese to paper towels.
- Put cheese into a bowl and toss with capers, lemon juice, and oregano. Serve in small bowls.
Notes
- Saganaki is the name of the double handled frying pan, originally used to fry cheese and other foods in. Slowly the name was used to refer to the food cooked in the pan as well. As often happens in Greece, the recipe can differ greatly, so Saganaki can be just simply fried cheese. Then again, Saganaki can also refer to a dish with prawns and feta in a tomato sauce that is cooked in a frying pan.
Nutrition
- Serving Size: 4