Pan-Fried Kefalograviera Saganaki with Lemon
5 ingredients
8 steps
What you need
- 250 g (9 oz) kefalograviera or kasseri cheese, in one slab
- 40 g (1/3 cup) plain flour
- 4 tbsp olive oil
- 1 lemon, cut into wedges
- 1 pinch dried Greek oregano, optional
Method
Restated from the original video
- 1
Cut the cheese into a slab 1.5-2 cm (3/4 in) thick. A thinner piece melts before the crust forms.
- 2
Wet the slab under cold water and let the excess drip off.
- 3
Press it into the flour on all sides, then tap off the loose flour.
- 4
Heat the olive oil in a small, heavy frying pan over medium-high heat until it shimmers.
- 5
Lay the cheese in the pan and fry until the underside is golden and crisp, 1-2 min.
- 6
Turn it carefully with a thin spatula and fry the second side until golden and the middle feels soft, 1-2 min.
- 7
Slide it onto a warm plate, squeeze over a lemon wedge and sprinkle with oregano.
- 8
Serve at once with the remaining lemon, while the cheese is still molten.
About saganaki
A slab of firm cheese, often kasseri or kefalotyri, dredged in flour and pan fried until the outside is crisp and the center softens.
What cooks argue about
What usually goes in
kasseri
all purpose flour
olive oil
lemonMore from Stella Andreou
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Imported from howtomakerecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.