Saganaki

Ingredients

Kefalotyri or Kasseri cheese

8 ounces, cut into 1/2 inch thick slices

All-purpose flour

1/2 cup, for dredging

Olive oil

1/4 cup, for frying

Brandy

2 tablespoons

Lemon

1, cut into wedges for serving

Instructions

1. Begin by cutting the cheese into 1/2 inch thick slices. Ensure the cheese is firm enough to hold its shape during frying.
2. Dredge each cheese slice in all-purpose flour, shaking off any excess. This creates a light, crispy coating when fried.
3. In a non-stick frying pan, heat the olive oil over medium heat until shimmering.
4. Carefully place the flour-coated cheese slices in the pan. Cook until each side is golden brown and crispy, about 2-3 minutes per side.
5. Once the cheese is beautifully browned, remove the pan from the heat and carefully add the brandy. Be cautious as the brandy may flame up.
6. Return the pan to the heat and allow the brandy to cook off for about another minute. The alcohol should evaporate, leaving behind a rich flavor.
7. Serve the saganaki hot, garnished with lemon wedges on the side for squeezing over the cheese before enjoying.