10g Kefalotyri OLYMPUS
50g plain flour, for dredging (1–2 ounces)
oil for frying
Cover the surface of the cheese with cold water.
Dip it in a bowl of water or place under running water.
Dredge the cheese in flour shaking of any excess
Pan fry (shallow fry) with olive oil in a pan warmed up to medium heat.
Don’t forget to flip it over to become golden on both sides.
Tip: Serve the Saganaki right away, as it will become hard when it gets cold.