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Ingredients
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Cheese
Coating & frying
Garnish
Method
Cheese
Prepare the kasseri
Slice the aged kasseri into 4 thick slabs, about 2 ounces (55–60 g) each and roughly 3/4–1 inch thick. Pat dry with paper towels to remove surface moisture — this helps prevent excessive oil splatter and reduces melting through the coating.
Coating & frying
Set up coating station
In a shallow dish combine the flour, cornstarch, and kosher salt. In a second shallow bowl whisk the egg with 2 tablespoons cold water until smooth. Season the egg mixture with the black pepper.
Coat the cheese
Dredge each kasseri slab first in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then return to the flour mixture for a second light dredge. For an extra-secure seal, press the flour onto the edges so the cheese is fully encased. Place coated pieces on a parchment-lined tray and refrigerate for 15 minutes — chilling firms the coating and reduces leakage during frying.
Heat oil
In a heavy skillet (preferably cast-iron) place 1/2 cup olive oil and warm over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds. There should be enough oil to shallow-fry and come about 1/4 inch up the sides of the cheese pieces.
Fry the kasseri
Working in a single layer (do not crowd), carefully add the chilled, coated kasseri to the hot oil. Fry 1–1.5 minutes per side until the coating is deeply golden and crisp. Use a thin spatula to flip gently. If the cheese begins to leak, reduce heat slightly. Transfer fried pieces to a wire rack or paper towel-lined plate to drain briefly.
Finish and baste
If using butter, reduce heat to low, add 1 tablespoon unsalted butter to the pan and tilt the skillet to pool the foaming fat. Spoon the melted butter/olive oil over each fried cheese briefly to glaze and add richness (about 15–20 seconds).
Garnish & serve
Safety note: this dish is best eaten immediately. Use caution — the interior will be very hot and melty.
