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Saganaki with celery, lemon and olive salata
Saganaki with celery, lemon and olive salata
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Make crispy Greek fried cheese with a refreshing salad for a delicious mezze dish.
Ingredients:
  • 400g kasseri cheese or kefalotyri (see note) cheese
  • 75g (1/2 cup) cornflour
  • 1.25 gm ground cumin
  • 150ml olive oil
  • 8 makrut lime leaves
  • Lemon wedges, to serve
  • 1 lemon, zested, finely chopped
  • 300g (2 cups) kalamata olives, halved, pitted
  • 1 small fennel bulb, finely chopped
  • 1 celery heart, thinly sliced
  • 20.00 ml chopped dill
  • 62.50 ml coarsely chopped flat-leaf parsley
  • 27.30 gm extra virgin olive oil
Instructions:
  • Mix all ingredients in a bowl and season with freshly ground black pepper to taste for a flavorful salata.
  • First, cut cheese into 8mm-thick slices, followed by slicing into 2.5cm x 6cm rectangles. Mix cornflour and cumin, adding a touch of freshly ground black pepper for seasoning. Coat cheese slices with flour mixture and gently shake off excess. Heat oil in a pan over medium heat. Carefully place cheese slices in the hot oil and cover with a lid until the splattering subsides. Remove the lid and cheese, letting them drain on paper towels. Fry the coated cheese in batches for about 30 seconds per side until golden brown, then carefully drain on paper towels. Present the fried cheese garnished with lemon leaves, alongside lemon wedges and a refreshing celery, lemon, and olive salad.

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