Fried Cheese "Saganaki"
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A detailed recipe for a cheese appetizer with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225g Kaseri cheese, sliced into 1.5cm slices (feta cheese can be substituted)
- 1 wheat flour
- 1/4 cup olive oil
- Ground black pepper
- 1/4 cup chopped parsley leaves
- Lemon wedges for garnish
We recommend
Recipes with similar ingredients: feta cheese, lemon, parsley
Cooking the dish according to the recipe:
- Dredge the cheese slices in flour, shaking off any excess. Refrigerate while the butter heats.
Heat oil in a large nonstick skillet over high heat. Add the cheese slices and fry until golden brown on all sides, about 1.5 minutes per side.
Keep warm in the oven while you fry the next batches. Transfer the cheese to a serving platter, season with pepper, sprinkle with parsley, and drizzle with lemon juice.
Author of the recipe - Sarah Moulton (USA): chef, TV presenter, food writer
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