I love cheese – I could never become a vegan because I could never bear to give it up. And what’s better than cheese? Fried cheese of course.
You may be familiar with halloumi cheese, but did you know there are other kinds of frying cheese? Let me introduce you to the pleasures of saganaki cheese. The word saganaki means “little frying pan” in Greek, and refers to all manner of Greek tapas style dishes. The cheese I am referring to is the one labelled as “Saganaki” here in Australia. You may be able to find saganaki cheese in some supermarkets, delis and some gourmet fruit and vegetable stores [I got mine at Coles].
For further details about saganaki cheese, visit http://en.wikipedia.org/wiki/Saganaki
Halloumi and saganaki cheese can be very salty, so it can be a good idea to rinse your sliced cheese in water and pat dry with paper towel before cooking to remove some of the excess saltiness. Be careful when frying because the cheese can release moisture and cause the pan to spit hot oil.
Fried Saganaki Cheese with Salsa
- 200g packet of saganaki cheese
- 1 tablespoon plain flour
- ½ teaspoon dried oregano
- 2 tablespoons olive oil – or enough to coat the bottom of the fry pan
- 1 avocado, cubed
- 2 spring onions or 1 shallot, finely sliced
- 2 tomatoes, cubed
- 1 red chilli, seeds removed & finely chopped
- ½ a bunch of mint or parsley [or a combination of the 2], leaves removed & finely chopped
- 1 lemon, juiced
- Remove saganaki cheese from packet, slice if not already sliced, rinse in water to remove some of the saltiness, then pat dry with paper towel.
- Place flour and dried oregano into a plastic freezer bag, add the saganaki cheese to the bag and shake to coat the cheese in flour.
- Heat olive oil in frypan over medium heat.
- Dust off excess flour from the cheese, then add the cheese to the heated pan – be careful as it can spit during the cooking process [I tend to cover with the lid ajar to let the steam out and avoid being splattered]. Cook on one side, then flip and cook on the other side.
- Meanwhile combine the remaining salsa ingredients in a bowl.
- Once the saganaki cheese is cooked on both sides, transfer to a plate and top with the salsa. Enjoy.
What is your favourite cheese dish? Has this post inspired any new ideas?