Saganaki

Ingredients

• Greece, Graviera

  Castella

  80g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  35g

Directions

1. To prepare this saganaki recipe, slice a large block of cheese (or some smaller if you prefer), approx. 10*7cm and 1,5 cm thick. If you cut the cheese thinner, the saganaki will melt into the pan.
2. Place the cheese under running water and then dredge into the flour, shaking off the excess flour. This will help the saganaki form a nice golden crust and to hold its shape when fried.
3. Into a small heavy-bottomed pan add some oil. As soon as the oil heats, add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until nicely colored.
4. Prepare this delicious Greek cheese saganaki recipe and serve, while still smoking hot as a delicious meze with a last minute squeeze of a lemon. Enjoy!