Greek Saganaki Cheese Appetizer (Printable)

Golden fried Greek cheese seasoned with oregano and lemon for a simple savory starter.

# What You Need:

→ Cheese

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

→ Coating

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

→ Frying

03 - 2 tablespoons olive oil

→ To Serve

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

# How To Make It:

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

# Helpful Tips:

01 -
  • Crispy outside, creamy inside—cheese behaves exactly as you want it to, no guesswork required.
  • Ready in 10 minutes flat, which makes it perfect for unexpected guests or when you need something impressive without the stress.
  • The salty-tangy-oregano combination is so satisfying that it doesn't need any backup dancers to shine.
02 -
  • The cheese will stick to the pan slightly as it fries—this is the crust forming, not a sign of failure; resist the urge to move it around constantly.
  • Lemon juice on hot cheese creates a brief, beautiful fizz; don't add it until the cheese is at the table or the magic moment will pass.
03 -
  • Keep your oil at medium-high heat, not screaming hot—this gives you time to cook without burning and gives the cheese time to warm through.
  • If your cheese sticks stubbornly to the pan, it's almost done; wait another 10 seconds and it will release naturally with a gentle push.
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