Antipasti

My sister and I used to call this “squeaky cheese” when we were babes. It is traditionally made with Haloumi, Kassei, or Kefalotyri cheese, all of which do not melt when fried. This is best served hot with Italian bread, lemon, sliced cucumbers, tomatoes, and radishes.

Formaggio Fritto – Fried Cheese – Saganaki

Ingredients:

12 slices of Haloumi, Kasseri, or Kefalotyri cut about 1/2 inch (1 cm) thick

2/3 cup Matzo meal or plain flour, for dredging

1/4 cup Extra Virgin Olive Oil or Unsalted Butter

1 tablespoon Fresh Parsley, finely chopped

Lemon to taste

Preparation:

Coat each slice of cheese in the Matzo meal or flour. Heat half the olive oil or butter in a frying pan. When the oil is hot (or the butter begins to foam) add the coated cheese slices in a single layer. Fry  them until golden, one to two minutes, on each side. Remove from the pan and place on paper towels or cheese cloth to get rid of the excess oil. Repeat the process until all cheese slices are fried. Sprinkle with a bit of lemon juice and parsley, serve immediately with Italian bread, lemon, sliced cucumbers, tomatoes, and radishes.

Serves: 6                      Total time: about 20 minutes