Greek · Lunch
Crispy Fried Cheese
Thick slabs of kefalotyri cheese are coated in a gluten-free flour and cornstarch dredge, pan-fried in olive oil until the crust turns deep golden and shatters while the interior goes molten and salty. Finished with a squeeze of lemon and oregano, this is the Greek taverna classic saganaki, served hot as a starter.
$5
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
430Calories
20.4gProtein
32.3gFat
15.6gCarbs
1gSugar
0.5gFiber
776mgSodium
84mgChol
15.2gSat Fat
86mgPotassium
558mgCalcium
0.7mgIron
0.5mcgVitamin B12
4mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Savatiano)
local
Greek Coffee (Elliniko)
international
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Pat the kefalotyri cheese dry and slice into one 2cm thick piece. Mix rice flour and cornstarch on a plate.
2
Dredge
Dip the cheese briefly in water, then press both sides into the flour mixture until fully coated.
3
Fry
Heat olive oil in a small skillet over medium-high heat until shimmering, then fry the cheese 2 minutes per side until the crust is deep golden and crisp.
4
Plate
Transfer to a plate, squeeze lemon wedge over the top, scatter oregano, salt, and pepper, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, a thick slab kefalotyri cheese
- 4 tbsp4 tbsp rice flour
- 2 tbsp2 tbsp cornstarch
- 2 tbsp2 tbsp water
- 4 tbsp4 tbsp olive oil
- 22 lemon wedge
- 1/2 tsp1/2 tsp dried oregano
- a pinch of salt
- a pinch of black pepper
