Cheese Saganaki

Fried cheese / saganaki

Ingredients

• 150 gr. graviera (or kefalograviera or caseri or kefalotyri)
• 1/3 cup of flour
• oil for frying
• ½ lemon

Directions

1. For your saganaki to be successful, the cheese must be at least 1 ½ cm thick (its width will be 7 cm and its length about 10).
2. If the cheese slice is thinner, then it will melt in the pan.
3. Clean the crust of the cheese and wet it under running water.
4. Immediately flour it and shake it lightly to remove the excess flour.
5. Take a small, heavy pan and put some oil in it (olive oil is better).
6. As soon as the oil heats up, put the cheese in and let it brown for a few minutes on both sides, turning it carefully with a spatula.
7. Remove the pan from the heat and squeeze over the juice of ½ lemon. Serve immediately.