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THE DAIRY KITCHEN

Saganaki (Greek style pan fried cheese)

By THE DAIRY KITCHEN

Makes 1
Difficulty Easy
Preparation 20 MINS
Cooking 10 MINS
Pan-fried Haloumi is best served straight from the frying pan so have the guests ready to go.

Ingredients

Slices of Haloumi cheese
Well-seasoned flour
Handy Tips
Use either Haloumi, Feta, Raclette, Gruyere or Tilsit cheese. Variation: Cut Haloumi into 2-3cm cubes and thread onto wooden skewers. Dip the cheese into beaten egg and coat with fresh sourdough bread-crumbs. Deep-fry the skewers until the crumbs are golden and the cheese is starting to melt. Serve immediately with lemon wedges. Squeeze lemon over the cheese.

Method

  1. Briefly rinse slices of cheese under running water and drain on absorbent paper. Dip into well-seasoned flour, shake off excess and pan fry in a small quantity of hot oil, turning once only when golden and crusty.
  2. Serve immediately with a squeeze of lemon juice and freshly ground black pepper

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