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Saganaki, fried cheese, is named for the two-handled pan in which it is fried. Some cooks include the flourish of flambéing the cheese with brandy, but this dramatic touch adds little flavor and may toughen the cheese. Offer freshly cracked pepper and some crusty bread at the table, and pour a good ouzo.
- 1/2 pound kefalotiri or kasseri cheese
- 1/4 cup all-purpose flour
- 1 teaspoon freshly ground pepper
- Olive oil for frying
- 1 tablespoon dried oregano
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
Cut the cheese into slices 1/2 inch thick, about 3 inches long and 2 inches wide. Rinse the cheese in cold water to remove excess salt, then pat dry with paper towels. Spread the flour on a plate and season it with the pepper. Dip the cheese pieces in the seasoned flour, turning to coat evenly on both sides.
Pour olive oil to a depth of 1/4 inch in a large sauté pan. Place over high heat until very hot but not smoking. Working with 2-3 cheese pieces at a time, carefully slip the pieces into the hot oil and fry, turning once, until golden brown on both sides, about 2 minutes per side. Transfer the cheese to paper towels to drain using a slotted spoon. Keep warm until all the pieces are cooked.
Arrange the cheese on a warmed platter and sprinkle with the oregano and lemon juice. Serve hot with lemon wedges on the side.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
284 calories; 21g total fat; 57mg cholesterol; 537mg sodium; 11g carbohydrates; 1g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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