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Saganaki - Greek Fried Cheese!


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100 g kefalotiri or kefalograviera cheese 

plain flour, for dusting 
⅓ cup (80 ml) extra virgin olive oil 
lemon wedges, to serve






To prepare the saganaki, trim the cheese evenly to create a slice approximately 1 cm to 1.5 cm thick. 

Dip the cheese into water and dust generously with flour. 

Heat the olive oil in a very small heavy frying pan over low to medium heat – no hotter or the outside will brown before the inside softens. Note: this looks like a lot of oil, but this quantity is needed to evenly fry the cheese. 

Carefully add the cheese to the olive oil and fry on one side for 3 minutes. Turn and fry for an additional 2 minutes, or until golden. Drain well on kitchen paper. 

Serve immediately with the lemon wedges.


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