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      RECIPE TITLE "Fried Cheese Recipe"
    ource: Casual Cuisines of the World - Taverna,
    courtesy of

    yields Serves 4 time--- difficultyeasy

    Saganaki, fried cheese, is named for the two-handled pan in which it is fried. Some cooks include the flourish of flambéing the cheese with brandy, but this dramatic touch adds little flavor and may toughen the cheese. Offer freshly cracked pepper and some crusty bread at the table, and pour a good ouzo.


    1/2 lb kefalotiri or kasseri cheese
    About 1/4 cup all-purpose flour
    1 teaspoon freshly ground pepper
    Olive oil for frying
    1 tablespoon dried oregano
    2 tablespoons fresh lemon juice, plus lemon wedges for serving

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    Cut the cheese into slices 1/2 inch thick, about 3 inches long and 2 inches wide. Rinse the cheese in cold water to remove excess salt, then pat dry with paper towels. Spread the flour on a plate and season it with the pepper. Dip the cheese pieces in the seasoned flour, turning to coat evenly on both sides.

    In a large, heavy sauté pan, pour in olive oil to a depth of 1/4 inch. Place over high heat until very hot but not smoking. Working with 2 or 3 cheese pieces at a time, carefully slip the pieces into the hot oil and fry, turning once, until golden brown on both sides, about 2 minutes per side. Using a slotted spoon, transfer the cheese to paper towels to drain. Keep warm until all the pieces are cooked.

    Arrange the cheese on a warmed platter and sprinkle with the oregano and lemon juice. Serve hot with lemon wedges on the side.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 284 Fat: 21g Carbohydrates: 11g
    Cholesterol: 57mg Sodium: 537mg Protein: 15g
    Fiber: 1g % Cal. from Fat: 67% % Cal. from Carbs: 15%

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