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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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