Meze & starters
Feta saganaki: Greek cheese in a golden crust
Feta saganaki: Greek cheese in a golden crust. Ingredients, quantities and clear home cooking instructions from the EL GRECO food journal in Bucharest.
A breaded version with a crisp crust and a feta centre, served simply with lemon. Preparing the cheese carefully makes all the difference.
LET’S COOK
Ingredients & method
Total time, including resting: 35 min
- Preparation
- 10 min
- Cooking
- 5 min
- Resting / cooling
- 20 min
- Servings
- 2
Step by step
Pat the feta thoroughly dry. Prepare three plates with flour, beaten egg and breadcrumbs.
Coat each piece in flour, egg and breadcrumbs, covering the edges too.
Refrigerate the breaded cheese for 20 minutes.
Fry in oil at about 170°C for 1–2 minutes on each side until golden.
Drain on a rack and serve immediately with lemon.
SMALL DETAILS, BETTER RESULTS
Tips for a good result
Very thin pieces may break. Keep feta chilled and stop frying once the crust is golden.
Serving ideas
Serve as a starter with salad. Contains milk, egg and gluten.
