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Frying Saganaki the Right Way?

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GreekGirlCooks

GreekGirlCooks

Active member
I love saganaki. There’s nothing better than that golden, crispy cheese with a squeeze of lemon. I always order it at Greek restaurants, but I’ve never actually tried making it myself at home. I’m finally ready to give it a shot and could really use some tips!

What’s the best type of cheese to use? I’ve heard of kefalograviera and kasseri, but I’m not sure which gives the best result. Also, how do you keep it from melting into a puddle or sticking to the pan?

Do you dredge it in flour or something else? Olive oil or another type of oil for frying? And how do you get that perfect crispy edge without burning it?
 
Saganaki at home is totally doable—and so satisfying! For the best result, I’d go with kefalograviera or kefalotyri—both have a great salty bite and firm texture that holds up well when pan-fried. Kasseri is milder and softer, so it can melt too much if you're not careful.

The key is to slice the cheese about 1/2-inch thick, pat it dry, then dredge it in all-purpose flour (shake off the excess). Heat olive oil or a neutral oil (like sunflower) in a nonstick or cast iron pan over medium-high heat. Make sure the pan is hot before adding the cheese.

Fry each side until golden and crispy, just a minute or two per side. Don’t overcrowd or flip too soon. Finish with a generous squeeze of lemon, and you’ve got restaurant-quality saganaki at home.
 
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Bake or Fry Keftedes (meatballs)?

I’ve been making keftedes (Greek meatballs) for years now, and I’m curious, do you prefer baking or frying them?

Traditionally, I know frying is the classic method. They are crispy on the outside, juicy on the inside. But lately I’ve been trying to cut down on oil and mess, so I’ve been baking them more often. They still taste great, but I’m wondering if I’m missing out on that “authentic” flavor or texture that only frying gives.

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Fava Santorinis Recipe to Enjoy

I had this when I was in Santorini and I loved it. I tracked down a recipe and wanted to share!

Ingredients:​

  • 1 cup yellow split peas (ideally from Santorini, if available)
  • 1 small red or yellow onion, chopped
  • 1 clove garlic, minced (optional but adds depth)
  • 4 cups water (plus more as needed)
  • 1/4 cup extra virgin olive oil (plus more for drizzling)
  • 1 bay leaf
  • Salt to taste
  • Fresh lemon juice (about 1 tablespoon, or to taste)

Instructions:​

  1. Rinse and soak (optional):
    Rinse the yellow split peas well under cool water. Soaking is optional, but if you do soak for 2–3 hours, the cooking time will be shorter.
  2. Cook the peas:
    In a pot, add the split peas, chopped onion, garlic, bay leaf, and water. Bring to a boil, skimming any foam that rises to the surface.
  3. Simmer:
    Reduce heat to low and simmer uncovered for 40–50 minutes, stirring occasionally, until the peas are soft and starting to fall apart. Add more water if needed to prevent sticking.
  4. Remove bay leaf & blend:
    When the peas are soft and the mixture looks thick and mushy, remove the bay leaf. Use an immersion blender (or food processor) to purée until smooth. Add olive oil and blend again. Taste and add salt and lemon juice.
  5. Chill or serve warm:
    You can serve it warm, room temperature, or chilled — all are traditional!
  6. Garnish:
    Drizzle with extra olive oil and top with red onion slices, capers, and parsley.

I serve it with other meze with pita triangles for dipping!

Making Crispy Greek Fries Tips?

I’m trying to master homemade Greek fries, you know, the kind that are golden, crispy on the outside, fluffy on the inside, and loaded with oregano and sea salt. I’ve had them in tavernas in Greece and nothing I’ve made at home comes close.

I’ve tried both russets and Yukon Golds, but I’m not sure about the best type of potato for this. Do you parboil first or go straight to frying? I’ve also read some people do a double-fry method — is that key to the crunch?

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Interesting Pontic Dishes to Try?

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Simple Saganaki Recipe - Greek Fried Cheese

I usually just like to order this when I go out, but I found this recipe and thought I'd give it a try. It was surprisingly easy! I wanted to share:

Ingredients:
  • 1 block of firm Greek cheese (about ½ inch thick): kefalotyri, kasseri, or graviera work best
  • ½ cup all-purpose flour (for dredging)
  • Olive oil (for frying)
  • Lemon wedges (for serving)
Instructions:
  1. Rinse the cheese slice quickly under water – this helps the flour stick.
  2. Dredge the cheese in flour on all sides, shaking off any excess.
  3. Heat olive oil in a small nonstick or cast iron pan over medium-high heat.
  4. Once hot, add the cheese and fry for 1–2 minutes per side, until golden and crispy.
  5. Remove and drain on paper towels.
  6. Serve hot with a squeeze of fresh lemon.
I don't do the Ouzo part by the way, so I left it out I don't like the flavor of it and I fin the fire to be a little scary!
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