Classic Saganaki with Lemon
Classic Saganaki with Lemon
Classic DishSaganaki
Prep: 10 min • Cook: 6 min. Golden pan-fried kefalotyri or halloumi is crisped until deeply caramelized on the outside while remaining soft and salty within, then brightened with a fresh squeeze of lemon and a scatter of oregano. Serve immediately while hot for the perfect contrast of tangy citrus, warm salty cheese and herb fragrance, a simple Greek classic that works as an appetizer or small plate.
- Preparation time
- 10 min
- Cooking time
- 6 min
- Total time
- 16 min
- Servings
- 8
Instructions
- 1Pat the cheese slices very dry with paper towels; remove any excess moisture to ensure a good sear.
- 2Place the flour in a shallow dish and lightly coat each slice, shaking off the excess flour for a thin dusting.
- 3Heat a large nonstick or cast-iron skillet over medium-high heat and add the olive oil, swirling to coat the surface.
- 4When the oil is hot and shimmering, add cheese slices in a single layer without crowding; fry 1.5–2 minutes per side until deep golden and crisp.
- 5Transfer the fried cheese to a warmed plate, squeeze lemon over each piece, sprinkle with oregano and a pinch of sea salt; serve immediately.
Nutrition Information
- Calories
- 181 kcal
- Protein
- 12 g
- Fat
- 14 g
- Carbs
- 2 g
| Nutrient | Per serving |
|---|---|
| Calories | 181 kcal |
| Protein | 12 g |
| Fat | 14 g |
| Carbs | 2 g |
Tips
- Pat cheese slices thoroughly to remove moisture; this ensures a deeply caramelized crust when pan-frying.
- Use a hot pan and do not flip too often; allow one side to develop a deep golden crust before turning.
- Serve saganaki piping hot with lemon wedges and crusty bread to soak up the melted, salty juices immediately.
