Golden Crispy Greek Saganaki (Print version)

Golden fried Greek cheese with oregano and fresh lemon for a savory, easy appetizer.

# What you'll need:

→ Cheese

01 - 7 oz firm Greek cheese (kasseri, kefalotyri, or halloumi), sliced into 0.4 inch thick pieces

→ For Coating

02 - 2 tbsp all-purpose flour or gluten-free flour

→ For Frying

03 - 2 tbsp olive oil

→ To Serve

04 - 1 lemon, cut into wedges
05 - 0.5 tsp dried oregano
06 - Freshly ground black pepper, to taste

# Directions:

01 - Pat the cheese slices dry using paper towels to remove excess moisture.
02 - Lightly dredge each cheese slice in flour, shaking off any surplus coating.
03 - Warm olive oil in a non-stick skillet over medium-high heat until shimmering.
04 - Place cheese slices in the skillet and fry for 1 to 2 minutes per side until golden brown and crisp.
05 - Remove fried cheese and briefly drain on paper towels to absorb extra oil.
06 - Arrange cheese on a serving plate, sprinkle with dried oregano and freshly ground black pepper, and serve immediately with lemon wedges for squeezing.

# Expert Tips:

01 -
  • Ready in ten minutes, but tastes like you've been cooking all morning.
  • A crispy-outside, warm-melty-inside experience that feels indulgent but is shockingly easy.
  • The lemon squeeze creates a moment of drama right at the table—people always notice.
02 -
  • Temperature control is everything—if your oil isn't hot enough, the cheese leaks out before it can crisp; too hot and the outside burns while the inside stays cold.
  • Don't skip the immediate serve step; saganaki waits for no one, and even three minutes of sitting makes it soft and disappointing.
03 -
  • Keep your cheese in the coldest part of your fridge before cooking—cold cheese is less likely to leak and more likely to stay intact during frying.
  • Use a non-stick skillet; it makes flipping effortless and ensures nothing sticks or tears as you turn each piece.
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