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Ingredients
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Main Ingredients
Optional Garnish
Method
Preparation
Slice the Cheese
Cut the Kasseri or Kefalotyri cheese into thick slices, about 1.5 cm (0.6 inches) thick. This thickness helps the cheese hold its shape during frying.
Coat the Cheese
Lightly coat each slice of cheese in all-purpose flour, ensuring that both sides are evenly covered. Shake off any excess flour.
Cooking
Fry the Cheese
Carefully place the floured cheese slices into the hot oil. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.
Drain the Cheese
Once the cheese is golden brown, use a slotted spoon to remove it from the oil and place it on a plate lined with paper towels to drain excess oil.
Serving
Plate and Garnish
Transfer the fried cheese to a serving platter. Squeeze fresh lemon juice over the top, and garnish with chopped fresh parsley and a sprinkle of black pepper if desired.
Serve Immediately
Saganaki is best enjoyed hot and fresh. Serve it with extra lemon wedges on the side for your guests to add more juice to their liking.