Pan-Seared Saganaki Recipe

Frying may not be the first cooking method we think of when it comes to cheese, but the greek recipe of saganaki does just that. A firm cheese is sliced, dredged in flour, and pan-fried until golden and crispy on the outside with a warm and tender interior. There are several greek cheeses to use, including the popular graviera and halloumi. Saganaki is written as in greek and pronounced sah-ghah-nah-kee. The recipe takes its name from the pan in which it's made: the sagani, a two-handled pan made of many different materials. If you don't have or can't find a sagani, you can use a small paella pan, a small cast-iron skillet, or a non-stick skillet. Serve saganaki as an appetizer, hors d'oeuvres, or as part of a meal made up of a variety of mezethes or appetizers. This fried cheese goes well with ouzo or wine, olives, vegetable mezethes, tomatoes, and crusty bread.