Greek Fried Cheese
Greek fried cheese saganaki gives halloumi a crisp flour-dusted crust with warm salty cheese, lemon, black pepper, and oregano.
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16 mintotal
Prep 10 min · Cook 6 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is needed; dry and flour the cheese right before frying so the coating stays crisp.
Method
Pat the halloumi slices dry with a kitchen towel.
Lightly coat each slice with all-purpose flour and shake off the excess.
Heat olive oil in a pan over medium-high heat.
Fry the cheese slices until golden on one side, then turn carefully and brown the other side.
Transfer to a serving plate while still hot.
Finish with lemon juice, black pepper, and a small pinch of oregano if using.
How to tell it's done
The outside should be golden and crisp, while the inside stays warm, salty, and slightly chewy.
Getting it right
Tip
Dry the cheese well before coating; surface moisture prevents a crisp golden crust.
What to serve it with
Serve hot with lemon wedges, salad, olives, or warm bread.
Common mistakes
- The cheese sticks or the crust slips off.
- Pat the halloumi dry, shake off excess flour, and fry in hot oil before turning carefully.
Substitutions
- Use another firm grilling cheese if Halloumi Cheese is unavailable, but avoid soft cheeses that melt quickly.
- Use only a light flour coating; a thick coating can become heavy.
- Serve immediately because fried cheese firms up as it cools.
Storing and reheating
Saganaki is best eaten immediately. Refrigerate leftovers for 1 day and reheat in a hot pan; freezing is not recommended.
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