Saganaki Greek Fried Cheese Squares Food

SAGANAKI - GREEK FRIED CHEESE

Steps:

• Take the slice of cheese and dip it in cold water, then in white flour, shaking to remove excess and smoothing it with your fingers.
• Heat 1 tablespoon of olive oil in a small pan under medium heat. Once hot, place the cheese in the pan and fry for about 2 minutes than flip carefully (I use a thin rubber spatula). Be careful not to let the crust slide off. Fry on the other side for about 2 minutes. The crust should be golden.
• Remove from pan and place on a plate, squeeze some lemon over it and serve right away.

FLAMING GREEK CHEESE (SAGANAKI)

Steps:

• Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
• Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
• Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

SAGANAKI (FRIED CHEESE) GREEK STYLE

Steps:

• Cut the cheese into strips 2 " wide and 1/2" thick.
• Place strips one by one under the cold water tap and coat lightly with flour, set aside until you have dredged all the strips.
• Heat oil in a heavy skillet and pan fry the cheese, turn once until golden brown on both sides.
• Remove dab with paper towels and serve immediately with lemon wedges.

SAGANAKI: FLAMING CHEESE

Steps:

• Slice the cheese into 1/2" thick triangles or 3-4" squares (depending on the style you buy).
• Place brandy into a zip-lock baggie and add cheese portions, seal and let marinate for 2 hours).
• Heat oil in a cast iron skillet over a med/high heat. Remove cheese portions from marinade, reserving marinade for later use.
• Dredge cheese thru the flour, shaking off excess.
• Fry the cheese slices approx 2 minutes, flip with spatula and fry an additional 1-2 minutes. Remove from heat when nicely seared on each side and gooey.
• Now here is where you need to heed a caution -- Carefully carry the cast iron skillet to the dinner table. Pour 1 ounce of the brandy marinade over the top of the fried cheese, and immediately set ablaze with a lighter. (Be sure to yell "Opa". Immediately squeeze a lemon slice over the top to dowse the flames.
• Serve with warmed pita slices and additional lemon wedges. Enjoy!

GREEK FETA SAGANAKI

Steps:

• Slice your feta into small squares, about 2×4 inches- you should be able to get 8 slices out of the 8 ounces.
• In a small bowl- beat egg with oregano. Dip each slice of feta in egg, shake of excess and coat with flour till evenly covered.
• In a large frying pan- heat olive oil over medium heat. Quickly cook cheese in oilve oil, until golden on both sides. Pat dry with paper towels.
• Arrange feta on a large (& pretty) plate with thick tomato slices, season with S & P, garnish with basil.
• Enjoy!

SAGANAKI (GREEK FRIED CHEESE SQUARES)

Steps:

• Cut cheese into bite sized pieces. In a heavy skillet, fry cheese in hot butter quickly (a few seconds on each side) until golden. Arrange on a platter and sprinkle with lemon juice. Serve hot.