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4.8 from 18 votes

Saganaki-Greek Fried Cheese

Saganaki is a delicious traditional Greek fried cheese meze. A golden crust reveals warm melted cheese. Our saganaki is paired with an optional spicy red pepper tomato chutney for an irresistible treat.

Prep Time
5 mins
Cook Time
5 mins
Servings: 2
Calories: 439 kcal
Course: Appetizer
Cuisine: Greek

Ingredients

  • ½ lb kefalotyri cheese or pecorino romano cut in ⅓ inch thick pieces
  • ½ cup all-purpose flour
  • ¼ cup olive oil or a neutral vegetable oil
  • Lemon wedges for serving

Instructions

    Cup of Yum
  1. Fill a shallow bowl that fits the cheese slices with water. Put about half a cup of flour in a similar bowl.
  2. Dip each piece of cheese into the bowl of water, then shake off the excess.
  3. Next, dip the cheese into the flour, coat all sides, and then shake off the excess.
  4. Place a frying pan over medium to high heat.  Add the olive oil. When the olive oil is hot but not boiling, fry the cheese evenly on all sides until it turns golden for about 1 minute per side.
  5. Serve the fried cheese with lemon wedges to go around the table. If you like, add a bowl with our tomato pepper chutney (recipe in notes) or your favorite chutney or jam.

Notes

  • You need:
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  • A big thanks to averiecooks.com for the excellent inspiration for the chutney.
  • The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation. 
  •  
  • 1¼ cups white wine vinegar
  • 1¼ cups brown sugar
  • 2 tablespoons molasses
  • 2 bell peppers diced. Can be red, orange, or yellow.
  • 1½ cups tomatoes diced
  • 2 habanero peppers seeded and diced fine (removing seeds reduces heat)
  • 1 sweet onion medium size, peeled and diced
  • 2 teaspoons fresh ginger minced
  • 1 teaspoon cumin
  • 1 teaspoon ground cloves
  • 2 teaspoons rum optional
  • Dice the tomatoes, bell peppers, and sweet onion.
  • Place the diced bell peppers, tomatoes, habanero peppers, and onion in a large pot. Add the minced ginger, cumin, ground cloves, stir gently to combine.
  • Bring to a boil over medium-high heat. After it has come to a boil, put the lid on but keep it ajar with a few inches of opening for the steam to escape. Allow it to boil quite rapidly for about 30 minutes. Don't stir.
  • After 30 minutes, add the molasses and rum, and stir to combine. Let chutney boil uncovered for 5 to 15 minutes, or as long as the liquid has reduced to the desired level. Remove from heat and set aside to cool.

Nutrition Information

Calories 439kcal (22%) Carbohydrates 4g (1%) Protein 36g (72%) Fat 31g (48%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Cholesterol 118mg (39%) Sodium 1361mg (57%) Potassium 98mg (3%) Sugar 1g (2%) Vitamin A 471IU (9%) Calcium 1207mg (121%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 439

% Daily Value*

Calories 439kcal 22%
Carbohydrates 4g 1%
Protein 36g 72%
Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Cholesterol 118mg 39%
Sodium 1361mg 57%
Potassium 98mg 2%
Sugar 1g 2%
Vitamin A 471IU 9%
Calcium 1207mg 121%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.