Wednesday, August 3, 2011

Culinary Arts: Greek Fried Cheese

Culinary Arts
These articles that had the largest increase in popularity over the last week
Greek Fried Cheese
Aug 3rd 2011, 10:03

When I was in college I had a Lebanese friend whose favorite breakfast was feta, fried in butter, stuffed in pita bread, and drizzled with honey. It was an insanely good breakfast and one I enjoy to this day. Years later I was introduced to saganaki, which sounds Japanese but is actually one of several Greek cheeses dredged in flour, fried in olive oil, and drizzled with lemon juice. It's a great appetizer and I often serve it at cocktail parties. (Larger image.) Makes 4 portions.

Prep Time: 1 minute

Cook Time: 3 minutes

Total Time: 4 minutes


  • 8 ounces kasseri cheese; at room temperature
  • 1/4 cup flour
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons olive oil
  • 1 lemon - cut into quarters


1. Combine flour, pepper, and nutmeg in a small pie plate. Cut cheese into 2 x 1 x 1/2 inch slices and dredge in flour, shaking off excess, then lay on a sheet of wax paper.

2. Heat oil in a non-stick skillet over medium heat. When oil is hot, dredge cheese in flour again, shaking off excess, and fry in batches until browned - 1 to 1 1/2 minutes per side.

3. Serve with lemon wedges to squeeze over cheese.

Note: My favorite cheese for this is haloumi.

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