Pistachio-Crusted Saganaki Bites

Prepare the Aioli

1. 1In a small bowl, combine mayonnaise, lemon zest, finely chopped fresh dill, minced garlic, and tablespoon of lemon juice. Stir until well combined. Cover and refrigerate until ready to serve.

Prepare the Saganaki Bites

1. 1Place the finely crushed pistachios on a plate or shallow dish. Place the all-purpose flour on another plate. Lightly beat the eggs in a third shallow dish.
2. 2Dredge each Kasseri cheese cube first in flour, shaking off any excess. Then dip into the beaten eggs, ensuring it's fully coated. Finally, press the cheese cube into the crushed pistachios, coating all sides evenly.
3. 3Repeat the flour-egg-pistachio coating for all cheese cubes.

Pan-Fry the Saganaki

1. 1Heat the olive oil in a large non-stick skillet over medium-high heat.
2. 2Carefully place the pistachio-crusted cheese cubes into the hot skillet, ensuring not to overcrowd the pan. You may need to fry in batches.
3. 3Fry for about 2-3 minutes per side, until the pistachio crust is golden brown and crispy, and the cheese is softened and slightly melted.
4. 4Remove the saganaki bites from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve

1. 1Arrange the warm pistachio-crusted saganaki bites on a serving platter. Serve immediately with the chilled lemon-dill aioli for dipping.