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Greek Cheese Saganaki

A classic Greek appetizer featuring crispy golden cheese, perfectly fried to a luscious melt, enhanced with a touch of brandy or ouzo for a unique flair.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 2 servings
Course: Appetizer, Snack
Cuisine: Greek
Calories: 400
Ingredients Method Notes

Ingredients
  

Cheese and Dredging
  • 200 grams Kefalotiri or kefalograviera Traditional Greek cheese for the best flavor and perfect melt.
  • 100 grams All-purpose flour For dredging.
  • 1 teaspoon Sugar Adds a touch of sweetness.
  • 100 grams Plain breadcrumbs Adds an extra layer of crunch.
  • 50 ml Brandy (Metaxa) or Ouzo For flambéing.
  • 2 pieces Lemon wedges For serving on the side.
Frying
  • 300 ml Olive oil A generous amount for frying.

Method
 

Preparation
  1. Slice the Kefalotiri or kefalograviera cheese into thick pieces, about 1 cm in width.
  2. Set up a dredging station with three plates: one with flour, one with a mixture of breadcrumbs and sugar, and one for beaten eggs.
  3. Dredge each cheese slice first in flour, then dip it into the egg, and finally coat well with breadcrumbs.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat until hot.
  2. Fry the cheese for about 2-3 minutes on each side until golden brown, being careful not to overcrowd the pan.
  3. Once golden, carefully add the brandy or ouzo to the skillet and flambé the cheese for a few seconds.
  4. Remove the cheese from the pan and place on a plate lined with paper towels to absorb excess oil.
Serving
  1. Serve immediately with lemon wedges on the side.

Notes

To maintain the crispy texture, enjoy saganaki fresh. For leftovers, store in an airtight container for up to 2 days. Reheat in a hot skillet with a bit of oil for best results.