2 servings
10 min.
easy
very cheapIngredients
- 120 g kefalograviera or kefalotyri ou graviera (gruyere) cheese
- 50 g flour
- olive oil for frying
- 1 lemon
Utensils
- 1 small non-stick frying pan
Making
1
First, cut the cheese into parallelogram slices 2cm thick.
If you cut the cheese into thinner slices, it may melt in the pan.
2
Pass the cheese slices under cold water and then in the flour. Then shake to remove the excess flour.
3
Heat the olive oil over high heat in a small non-stick pan. You will need to add as much oil to cover about half of the cheese for frying.
4
Fry the cheese until golden brown, turning it over to the other side.
Drain them on absorbent paper to remove excess fat.
5
Cut the lemon into quarters and arrange them around the saganaki and serve hot.
You can accompany your saganaki with horta vrasta, a green or cucumber-tomato salad and especially a glass of ouzo or a greek craft beer as a drink!
Enjoy your meal !
