Saganaki

Saganaki is crispy on the outside and soft on the inside and is one of the most amazing dishes from Greek cuisine that you can think of. Greek cheese is dredged into flour, fried until hot, crispy and golden. Finishing up with lemon juice you know it is a keeper that will transport all your tastebuds to the Mediterranean sun in no time.

Origin of Saganaki

Saganaki is something that you can find in almost any Greek restaurants on a Mezze platter.

Serve with bread and of course lemon wedges. Saganaki refers to the preaparation in a small frying pan.

Reasons to love this Saganaki recipe

It embodies the aromatic world of Greek cuisine.

You will love the simplicity with all bubbling and sizzling fresh from the pan.

A restaurant dish that you can easily make at home from only 4 ingredients.

Truly brings the bright and shiny flavors of Greek cuisine to your own kitchen.

Have a look at my step by step pictures you know the final result is so easy, yet so flavorful.

What you need for this Saganaki Recipe

Cheese: I use vegan Greek Cheese (violife grill me). Of course you can use whatever you want: like kasseri, graviera, halloumi, kefalotyri or provolone cheese.

All purpose flour is needed for dredging our cheese for a wonderful and amazing texture.

Oil: pan frying is key to a great texture. Therefore use any oil that you like.

Lemon juice: After everything is done, we squeeze some lemon juice on the final result. So good that really friends highlights all amazing and sunny flavors.

How to make Saganaki

If you have a larger block of cheese, prepare it by cutting 1/2 inch thick slices from it.

Now, briefly hold your cheese under running tab water (this helps that the flour will stick better to the cheese in the next step).

Prepare a plate with flour and dredge the cheese slices through the flour. You should have a lightly coated cheese from all sides. Shake off any excess flour.

Fry cheese

In a pan, heat up oil, then carefully place the cheese slices into the hot pan. Fry everything for around 1 up 2 minutes from each side until golden and crispy.

Finishing up and serving

At this stage your Saganaki should be done and fried to crispy perfection. Remove from the pan.

Transfer your Saganaki to a plate and finishing up with a generous amount of lemon juice.

Tips, tricks and variations

Serve Saganaki piping hot. This is not a dish that is meant for leftovers. It should be enjoyed immediately fresh from the pan.

For another twist: you can sprinkle some sesame seeds.

More flavor: use some chili flakes, oregano or thyme.

For a lighter version: Preheat oven to 400F and prepare a baking sheet with parchment paper. Place cheese on your sheet and bake for 10 minutes. Optional, but it helps with the crispiness and texture of your Saganaki while baking, spray some oil spray on both sides.

For a complete meal serve along with bread.

Other Mediterranean recipes to try

• Patatas Bravas
• Eggplant Fries
• Mujadara
• Tzatziki Sauce
• Greek Lemon Potatoes
• Olive Tapenade
• Eggplant Lasagna

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Enjoy, Florian.