2 slices hard greek cheesegraviera, kasseri, kefalotyri or halloumi) about 1 inch thick
1 lemon Lemon Juice
3 tablespoons extra virgin olive oil
1 tablespoon Red Clay Hot Honey
1/4 cup all purpose flour
What’s not to love about fried cheese? This specialty cheese does not melt at high temperatures, making it perfect for frying! All you need is a wedge of Saganaki cheese, and some flour… as well as a little patience as you wait for it to form a gloden crust. This recipe is incredibly easy and delicious!
How to Make Saganaki:
- Dip the cheese in water and dredge both sides in flour, making sure it is coated on all sides.
- Preheat a skillet on medium-high heat until smoking. Pour in olive oil (it should run like water when hot). Lower in cheese, be careful not to crowd the pan.
- Cook until cheese is golden brown about 1 1/2–2 minutes, and fry until the bottom is browned, about another 30 seconds or so.
- Remove from pan (or you can just serve in the skillet), top with lemon juice and a drizzle of honey.