THE DAIRY KITCHEN
Saganaki (Greek style pan fried cheese)
By THE DAIRY KITCHEN
Makes
1
Difficulty
Easy
Preparation
20 MINS
Cooking
10 MINS
Pan-fried Haloumi is best served straight from the frying pan so have the guests ready to go.
Ingredients
Slices of Haloumi cheeseWell-seasoned flour
Handy Tips
Use either Haloumi, Feta, Raclette, Gruyere or Tilsit cheese.
Variation:
Cut Haloumi into 2-3cm cubes and thread onto wooden skewers. Dip the cheese into beaten egg and coat with fresh sourdough bread-crumbs. Deep-fry the skewers until the crumbs are golden and the cheese is starting to melt. Serve immediately with lemon wedges. Squeeze lemon over the cheese.
Method
- Briefly rinse slices of cheese under running water and drain on absorbent paper. Dip into well-seasoned flour, shake off excess and pan fry in a small quantity of hot oil, turning once only when golden and crusty.
- Serve immediately with a squeeze of lemon juice and freshly ground black pepper
