Greek
Gluten freeSaganaki
Pan-fried cheese
Pan-fried cheese with lemon (σαγανάκι)
Saganaki takes its name from the small two-handled pan it's cooked in. A thick slice of hard sheep's-milk cheese, usually kefalograviera or kefalotyri, is dusted with flour and fried until it has a crisp, golden crust and a soft, stretchy middle, then splashed with lemon. In Greek tavernas it arrives sizzling at the start of the meal, to share with bread, salad and a cold drink. Traditional Greek hard cheeses are often made with animal rennet, so use a vegetarian alternative such as a vegetarian graviera or halloumi. We dust it with rice flour so it is gluten free. Chef's tip: chill the cheese and get the pan properly hot before it goes in; a lukewarm pan is the common mistake and the cheese melts into a puddle before it crisps.
- Prep
- 5 min
- Cook
- 5 min
- Difficulty
- Easy
- Serves
- 2
- Per serving
- 450 kcal
Ingredients
- 7 oz kefalograviera or graviera cheeseor a vegetarian alternative; one slice 1.5 cm thick, chilled
- 2 tbsp cold water
- 3 tbsp rice flour
- 3 tbsp olive oil
- ½ lemoncut into wedges
- ¼ tsp black pepper (optional)
Shop this recipe on Amazon
Search Amazon for the rest
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/4 doneStep 1: Dip 7 oz kefalograviera or graviera cheese in 2 tbsp cold water, then coat it all over in 3 tbsp rice flour and shake off the excess.
Step 2: Heat 3 tbsp olive oil in a small heavy frying pan over a medium-high heat until it shimmers.
Step 3: Fry the cheese for 1½–2 minutes, until a deep golden crust forms and it smells nutty. Turn carefully with a spatula and fry the other side for 1–2 minutes, until it starts to soften and bulge.
4 minStep 4: Slide onto a warm plate, squeeze over ½ lemon, grind over ¼ tsp black pepper and eat at once while the centre is molten.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 26 g
- Carbs
- 12 g
- Fat
- 34 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does saganaki take?
- About 10 minutes in total: 5 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Greek village salad
A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese