Description

Ingredients

• 🧀 Kefalotyri or kasseri cheese, 1.5–2 cm thick slabs: 300 g (10.6 oz) dairy Original: 🧀 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) gluten Original: 🌾 All-purpose flour, for dredging: 40 g (⅓ cup / 1.4 oz)
• 🫒 Olive oil (for shallow frying): 120 ml (½ cup / 4 fl oz) Original: 🫒 Olive oil (for shallow frying): 120 ml (½ cup / 4 fl oz)
• 🍋 Lemon wedges, to serve: 1–2 Original: 🍋 Lemon wedges, to serve: 1–2
• 🧂 Salt: to taste (≈1 g / pinch) Original: 🧂 Salt: to taste (≈1 g / pinch)
• ⚫ Black pepper (optional): ¼ tsp (1 g / 0.04 oz) Original: ⚫ Black pepper (optional): ¼ tsp (1 g / 0.04 oz)

Preparation

• Pat cheese very dry; season lightly with pepper (salt only if your cheese is mild). Dredge in flour; shake off excess.
• Heat olive oil in a small skillet to 180°C / 350°F (shimmering).
• Fry cheese 1–2 min/side until deep golden and crisp.
• Drain briefly on a rack. Serve immediately with lemon wedges; eat hot.

Total Time

Nutritional Value

Advice

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