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  • Super Fast Fried Cheese Appetizer - Saganaki

    3 votes
    Super Fast Fried Cheese Appetizer - Saganaki
    Prep: 10 min Cook: 5 min Servings: 4
    by Amos Miller
    101 recipes
    >
    If you have a cast iron skillet, you can make a simple, delicious appetizer - fast! A cheese lover's delight! The Greeks call it 'saganaki' and you can use several different semi-firm cheeses to make this delicious and interesting treat in less than 15 minutes. The best cheeses to use are kefaloteri or kaseri, so try to obtain a nice 3/4 to 1 pound piece of one or the other. We prefer kefaloteri. Plan to serve this very hot, with (preferable) a crusty, sesame seed-topped bread.

    Ingredients

    • 1 lb kefaloteri cheese, at room temperature
    • 1/2 C all-purpose flour (gluten free works here just fine)
    • 1/4 C olive oil
    • 2 lemons, cut into quarters

    Directions

    1. Warm asmall dishe for each guest as you prepare the cheese
    2. Slice the cheese into 1/2' thick pieces 1 or 2 pieces per guest
    3. Put the flour in a pan or on a plate
    4. Heat the skillet over medium flame
    5. Wet each slice of cheese in a flat bottom pan that has cold water in it
    6. Lay the pieces of cheese on a paper towel next to the flour, jut to remove the excess water
    7. Coat the cheese slices with flour, shaking off any excess flour
    8. Give each piece of cheese another quick dip in the water - you'll gain a better crust
    9. Add the olive oil to the hot skillet
    10. Lay each slice of floured cheese in the skillet
    11. Let the cheese fry for about two minutes, then lift the first piece you put in with a spatula to judge browning - you want a nice golden fry color
    12. When the pieces are golden on the first side, turn each peice and fry the second side
    13. Put one or two peices on each small individual warmed dish
    14. Garnish with a couple slices of lemon to squeeze on the cheese
    15. Serve with a crusty country bread
    16. NOTE: Greek restaurants sometimes pour a 1/2 a shot glass of brandy on the cheese and ignite it prior to serving. This is risky (but delicious) at home. If you must attempt this embellishment, do so while the cheese is still in the iron pan, on the stove, just before plating, and stand away when flaming. This is dramatic and colorful, BUT CAN BE DANGEROUS. The above recipe is wonderful without the flambe.

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    Reviews

    • Arturo Féliz-Camilo
      Arturo Féliz-Camilo
      What a cool idea!
      • A.L. Wiebe
        A.L. Wiebe
        Yum, I do love cheese, and this looks delicious, Chef!

        Anyone out there know where we can find kefaloteri or kaseri cheese in or near Port McNeill?

        Which semi-firm cheese substitutes would you recommend?
        2 replies
        • Amos Miller
          Amos Miller
          Hi, Chef - I think if I had to find a reasonable substitute for either of the recommended Greek cheeses, Kasrei or Kefaloteri, I would probably look for a nice chunk of Pecorino-Romano, since you do want a hard, somewhat salty cheese that may be a little oily when room temp, and has a high melt point. These are sheep or goat cheeses. HOWEVER, you can by a 1 pound block here:

          http://www.christosmarket.com/Greek-Kasseri-Cheese-1-lb-cut-from-bulk-Matis-Br-p/kasb1.htm

          It is worth a try, if at all possible, to do it the traditional and recommended way the first time, and then spin off from there. let me know what you end up doing. As always A.L., my very best regards - Amos
          • Amos Miller
            Amos Miller
            Hi, Chef - I think if I had to find a reasonable substitute for either of the recommended Greek cheeses, Kasrei or Kefaloteri, I would probably look for a nice chunk of Pecorino-Romano, since you do want a hard, somewhat salty cheese that may be a little oily when room temp, and has a high melt point. These are sheep or goat cheeses. HOWEVER, you can by a 1 pound block here:

            http://www.christosmarket.com/Greek-Kasseri-Cheese-1-lb-cut-from-bulk-Matis-Br-p/kasb1.htm

            It is worth a try, if at all possible, to do it the traditional and recommended way the first time, and then spin off from there. let me know what you end up doing. As always A.L., my very best regards - Amos
          • Amos Miller
            Amos Miller
            Hi, Chef - I have found a reasonable substitute for either of the recommended Greek cheeses, Kasrei or Kefaloteri is a nice chunk of Pecorino-Romano, since you do want a hard, somewhat salty cheese that may be a little oily when room temp, and has a high melt point. These are sheep or goat cheeses. HOWEVER, you can by a 1 pound block of Kasseri here:

            http://www.christosmarket.com/Greek-Kasseri-Cheese-1-lb-cut-from-bulk-Matis-Br-p/kasb1.htm

            It is worth a try to do it the best way, the first time and then spin off from there. As always, my very best regards - Amos

            Comments

            • ShaleeDP
              ShaleeDP
              This looks nice. I would give it a try soon.
              • A.L. Wiebe
                A.L. Wiebe
                Thank you so much Chef!

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