Greek Saganaki Cheese Appetizer (Print)

Crispy fried Greek cheese with lemon and oregano, a savory starter ready in minutes.

# Components:

→ Cheese

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

→ Coating

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

→ Frying

03 - 2 tablespoons olive oil

→ To Serve

04 - 1 lemon, cut into wedges
05 - 1/2 teaspoon dried oregano
06 - Freshly ground black pepper, to taste

# Directions:

01 - Pat cheese slices dry using paper towels to remove excess moisture.
02 - Lightly dredge each cheese slice in flour, shaking off any surplus.
03 - Warm olive oil in a non-stick skillet over medium-high heat until shimmering.
04 - Fry cheese slices for 1 to 2 minutes per side until golden brown and crisp.
05 - Transfer fried cheese to paper towels briefly to absorb excess oil.
06 - Arrange cheese on a serving plate, sprinkle oregano and black pepper, then serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Ready in 10 minutes flat, making it perfect for unexpected guests or when you need something spectacular without the stress.
  • That contrast between the crispy, golden crust and the warm, melty center feels like a small victory every single time.
  • It tastes expensive and indulgent but costs almost nothing, which never gets old.
02 -
  • The oil absolutely must be hot enough or your cheese will absorb oil instead of crisping—if you're uncertain, heat it 30 seconds longer than feels necessary.
  • Timing is everything: the moment the cheese is golden, it's done—any longer and it starts leaking out of its crust instead of staying contained and melty.
03 -
  • Keep your heat at medium-high, not screaming hot, so the outside browns before the inside explodes out of the cheese.
  • The flour doesn't need to be perfect or even—a light, imperfect coating browns beautifully while a thick one becomes gummy.
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