Saganaki Fried Greek Cheese Appetizer ~ creamy mild cheese pan seared to golden toasted outside, gooey melted cheese inside with light lemon flavor. Opa!
If you’ve wondered how simple an appetizer can be, how about three ingredients and under 10 minutes?
Until now maybe you’ve only had this dish in restaurants because you didn’t realize how simple it is to make at home. No flames are involved here so your eyebrows will remain intact, but feel free to shout a hearty Opa!
Appetizers don’t get much easier unless you believe a bag of chips and a tub of French onion dip is an acceptable appetizer. If that’s the case, let’s chat.
Saganaki Fried Greek Cheese Appetizer Ingredients:
- Kasseri cheese (room temp)
- 1 lemon cut in wedges
- Pita, naan or good quality bakery-style bread
** You’ll also need about 1/4 cup of flour and some olive oil for frying which I consider kitchen staples and not one of the three ingredients.
Unwrap the cheese and bring it to room temperature. This is important for the cheese to melt inside at the same time the outside becomes golden brown.
Pre-heat a cast iron or heavy skillet to medium-high heat. Leave the cheese in the brick form it came from the market.
Next add the olive oil to the skillet and allow it to heat up.
HOW DO I KNOW IF THE OIL IS HOT ENOUGH?
Insert the thin end of a wooden spoon into the oil. If the oil is ready for frying, it’ll bubble around the spoon.
Run the cheese under water on all sides then dredge it in flour. Shake off any excess flour, gently lay the cheese in the skillet and sauté for 2-4 minutes per side or until it’s golden brown.
Squeeze a wedge of lemon over the top then serve hot with extra lemon wedges, pita, naan or bakery bread.
If you tried this Saganaki recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
Saganaki Fried Greek Cheese Appetizer
- 1 block Kasseri cheese brought to room temp
- 1-2 lemons, cut in wedges
- pita or bakery bread
- 1/8 cup flour
- 2 tablespoons olive oil
- Pre-heat cast iron or heavy skillet to medium-high heat. Leave the cheese in the brick it came from the market.
- Add the olive oil to the skillet and allow the oil to heat up.
- Run the cheese under water, then dredge it in flour. Shake off any excess flour then gently lay the cheese in the pan and sauté 2-4 minutes per side until it’s golden brown.
- Squeeze lemon over the top while it’s still sizzling in the pan. Serve right away with bakery style or pita bread.