Saganaki
User Reviews
5
Saganaki
Description
The recipe for Saganaki centers on kasseri, a semi-hard sheep's milk cheese known for its mild, buttery, salty flavor with nutty notes. The cheese is brushed with water and coated in flour to create a crust that crisps beautifully when pan-fried in hot olive oil. Cooking in a small heated cast iron skillet helps develop a golden-brown exterior while the cheese begins to soften and ooze internally. The cheese is flipped briefly to brown the other side.
Once removed from heat, the cheese is flambéed with brandy to produce a light flame, which adds subtle depth to the flavor and warming spectacle to the presentation. Lemon juice is drizzled over the cheese to cut through the richness, and fresh minced parsley adds a touch of color and herbaceous brightness. This appetizer is typically served warm to preserve the soft texture and melted interior.
Saganaki is portioned into small appetizer servings, making it ideal for sharing. Leftovers should be stored covered in the refrigerator and consumed within four days to maintain quality.
Ingredients
- 4 ounces kasseri cheese
- 1 tablespoon water
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 ounce brandy (2 tablespoons)
- 2 tablespoons lemon juice from 1 lemon, for garnish
- 1 tablespoon parsley minced, for garnish, fresh
Instructions
- Using a pastry brush, brush each side of the Kasseri cheese with water. To a shallow dish, add flour. Coat each side of the cheese with flour.
- In a small cast iron skillet over medium-high heat, heat pan until it just begins to smoke, about 6 to 8 minutes. Add olive oil and 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 the cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
- Remove skillet from heat. Drizzle brandy over the cheese. Carefully light the brandy using a fireplace lighter. Let the flames subside, drizzle lemon juice over cheese, and garnish with parsley.
Notes
- Kasseri cheese is traditional for Saganaki; substitute with kefalotyri, gravieri, or halloumi if unavailable.
- A small, heat-safe skillet like a 5-inch cast iron pan works best for frying the cheese evenly.
- Store leftover Saganaki covered in the refrigerator for up to 4 days to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (about 2 tablespoons each)
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1oz | |
| Calories | 153kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 105mg | 4% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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