Saganaki Pan Fried Cheese
Instructions
Saganaki is cheese sauteed in butter or olive oil, an irresistible classic Greek meze and taverna special. Learn to make it by following Diane's easy recipe. Make sure to serve a fresh Greek salad with this. Serve saganaki at the start of a meal as a meze or appetizer. Squeeze antioxidant-filled lemons over it to counter the fattiness.
1. Cut the cheese into a square, about 4X4 inches (10X10 cm) and 1 -- 1 inches (3-4 cm) thick.
2. Dip the cheese in a bowl of warm water.
3. Dredge the cheese in flour (seasoned with pepper, if desired) on both sides. Dip in warm water again.
4. Heat olive oil or butter over medium heat almost to the smoking point and add the cheese. Flip to pan-fry on the other side as well, until golden brown.
5. Serve hot with lemon wedges on the side.
Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled round pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish.
Serve this as an appetizer, as an hors d'oeuvre, or as part of a meal made up of a varied selection of mezethes. The key to success with this dish is to get the oil hot (before it starts to smoke) before frying.
