Golden-fried slabs of salty cheese with a squeeze of lemon—crisp outside, melty inside.
Hook: 15-minute meze with two ingredients and restaurant crunch. ⚡
Ingredients
🧀 Kefalotyri or kasseri cheese, 1.5–2 cm thick slabs: 300 g (10.6 oz)
🌾 All-purpose flour, for dredging: 40 g (⅓ cup / 1.4 oz)
🫒 Olive oil (for shallow frying): 120 ml (½ cup / 4 fl oz)
🍋 Lemon wedges, to serve: 1–2
🧂 Salt: to taste (≈1 g / pinch)
⚫ Black pepper (optional): ¼ tsp (1 g / 0.04 oz)
Preparation
1️⃣ Pat cheese very dry; season lightly with pepper (salt only if your cheese is mild). Dredge in flour; shake off excess.
2️⃣ Heat olive oil in a small skillet to 180°C / 350°F (shimmering).
3️⃣ Fry cheese 1–2 min/side until deep golden and crisp.
4️⃣ Drain briefly on a rack. Serve immediately with lemon wedges; eat hot.
Total Time
🕒 Prep: 10 min
🔥 Cook: 5 min
⏳ Total: 15 min
Nutritional Value
🔋 Energy: ~310 kcal
💪 Protein: ~16 g
🧈 Fat: ~24 g
🍞 Carbohydrates: ~8 g
🧂 Sodium: ~640 mg
Advice
Dry the cheese well—surface moisture makes the crust patchy and causes splatter; a thin, even flour coat gives perfect crunch.
Why it works
High-heat olive oil rapidly crisps the flour shell while the firm, high-fat cheese softens without leaking; lemon juice cuts richness and amplifies saltiness.
Twist
Flambé tavern style: Splash 1 tbsp ouzo in the pan off heat, ignite carefully, and finish with lemon for classic “opa!” drama.
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