Greek Saganaki Cheese Delight (Printable View)

Crispy fried Greek cheese with lemon and oregano for a savory, quick-prep appetizer.

# What You Need:

→ Cheese

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

→ Coating

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

→ Frying

03 - 2 tbsp olive oil

→ To Serve

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

# How To Make It:

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

# Expert Tips:

01 -
  • Ready in 10 minutes but tastes like you spent hours in the kitchen.
  • The contrast of crispy exterior and melting cheese interior is utterly addictive.
  • It's vegetarian, naturally gluten-free with one swap, and genuinely impressive when friends show up.
02 -
  • Moisture on the cheese is your enemy—I learned this the hard way when my first batch exploded in the pan because I skipped the patting step.
  • The oil temperature is non-negotiable; I've burned batches by rushing and chilled them by being too cautious, and now I wait for that perfect shimmer every single time.
03 -
  • Prep everything before you start cooking—once that cheese hits the pan, you have maybe two minutes before it needs attention.
  • The secret is listening for the sizzle; that sound tells you more than a timer ever could about whether your oil is ready and your cheese is cooking right.
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