Saganaki is one of the most well-known Greek meze (appetizers). The feta-like cheese is fried in olive oil, after it was lightly coated with some flour. (Some versions on the internet also add beaten egg to the coating, but using plain flour is more authentic.)
The exterior will be crunchy-melty, while the center stays firm but becomes warm and chewy. Once it reaches the plate, it's served with a drizzle of lemon juice on top. The result is surprisingly delicious for how little effort you put into it. Enjoy.
Recipe source: the Wiki cookbook.
Last year: Goat cheese, lemon scallions and walnut tart.
Two years ago: Banana American pancakes with agave syrup and almonds.
Three years ago: Baby making and no cooking :).
Ingredients (serves 1-2):
- a large piece of briny white cheese (like feta, kefalograviera, kasseri, or kefalotyri) (100-150 g)
- some olive oil (not extra virgin)
- a bit of flour
- one lemon wedge
Remove the cheese from its package. Pat it dry with some paper towels (cheeses like this come in brine, usually), so you minimize the risk of splashing when you fry.
Heat the olive oil in a pan. Dredge the cheese through some flour, rub the flour on it with your fingers to make sure it coats the cheese nicely. Put it in the heated oil. Fry for 2 minutes on each side.
Remove and transfer to a serving plate. Squeeze the lemon on top. It's done, dig in! (while it's hot).
(Note: Serve it with bread (or toasted bread) and some salad, preferably.)