Greek Saganaki Cheese Crispy (Printable)

Golden fried Greek cheese with oregano and lemon, delivering crisp texture and rich flavor.

# What You'll Need:

→ Cheese

01 - 7 oz firm Greek cheese (kasseri, kefalotyri, or halloumi), sliced 0.4 inch thick

→ For Coating

02 - 2 tbsp all-purpose flour or gluten-free flour

→ For Frying

03 - 2 tbsp olive oil

→ To Serve

04 - 1 lemon, cut into wedges
05 - 0.5 tsp dried oregano
06 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Pat the cheese slices dry thoroughly with paper towels to remove excess moisture.
02 - Lightly dredge each slice in flour, shaking off any surplus to ensure an even coating.
03 - Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
04 - Place cheese slices in the skillet and fry for 1 to 2 minutes per side until golden brown and crisp.
05 - Remove fried cheese from the skillet and briefly drain on paper towels to absorb excess oil.
06 - Transfer cheese to a serving plate, sprinkle with oregano and freshly ground black pepper, and serve immediately with lemon wedges for squeezing.

# Expert Suggestions:

01 -
  • It takes ten minutes flat, yet tastes like you've been fussing in the kitchen all afternoon.
  • The contrast between the crispy exterior and melty interior is genuinely addictive—it's the kind of thing you can't stop reaching for.
  • Lemon and hot cheese are a combination that just works, no fussy techniques needed.
02 -
  • Not all cheese works equally; you need something with a high melting point that won't collapse into a puddle—this is why kasseri and kefalotyri are traditional, not just suggestions.
  • The moment it comes off the heat is when it's perfect; if it sits for even three minutes, it toughens up, so have your plate ready and your lemon wedges cut before you start frying.
03 -
  • Have everything ready before you start frying—cheese dried, flour measured, lemon cut, plate warm—because once that cheese hits the hot oil, you have about ninety seconds total before you need to plate it.
  • If the cheese breaks open and leaks in the pan, that's okay; it still tastes delicious, just scoop it onto the plate as is and call it rustic.
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