The intoxicating, irresistible crunch of fried cheese doused in lemon juice and honey. There's a reason Saganki is on every menu in every Greek taverna everywhere. Mantry offers up its best recipe and tips for greek fried cheese goodness.
- 2 slices hard greek cheese (graviera, kasseri, kefalotyri or halloumi) about 1 inch thick
- juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Red Clay Hot Honey
- 1/4 cup all-purpose flour
Dip the cheese in water and dredge both sides in flour, making sure it is coated on all sides.
Preheat a skillet on medium-high heat until smoking. Pour in olive oil (it should run like water when hot). Lower in cheese, be careful not to crowd the pan.
Cook until cheese is golden brown about 1 1/2 - 2 minutes, and fry until the bottom is browned, about another 30 seconds or so.
Remove from pan (or you can just serve in the skillet), top with lemon juice and a drizzle of honey.
Pro Tip: After placing the cheese down in the pan, don't move it around for at least 90 seconds to let a real crust develop.
Recipe Video Here: