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Saganaki (Greek fried cheese)

This appetizer is so easy to make with a small amount of ingredients and wonderful to serve with some cocktails or mocktails. Fry it up, squirt it with lemon and serve it with pita or French baguette...oh, so good!
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Ingredients
  

  • 8 oz wedge or block of kasseri graviera, kefalotyri, or other semi-hard pale yellow cheese
  • 1/2 cup cool water
  • 1/4 cup all purpose flour
  • 1 lemon cut in half
  • 2 tablespoons extra virgin olive oil
  • 1 shot 80 proof liquor such as brandy, ouzo, vodka, rum, etc. (optional)

Instructions
 

  • Cut cheese into 1/2 inch thick pieces. It can be rectangles, squares, or you can keep it in a big chunk but make sure it’s not more than 1/2 inch thick.
  • Dip both sides into cool water and then dredge well in flour. Set on plate and continue with the rest of your pieces .
  • When you are ready to fry, heat a medium sized iron skillet until hot and add 2 tablespoons of olive oil. Once oil is heated, gently shake off excess flour from cheese and carefully lay in hot oil.
  • Cook cheese for about 2 minutes then using a small spatula and fork (use fork to make sure it doesn’t splatter into the oil when turning it) turn pieces over and cook another 1 to 2 minutes on the other side. Both sides should be lightly golden brown and starting to melt on the edges.
  • Turn heat off and quickly pour the liquor around the middle (if using) and light with a long neck lighter. As it lights up, yell “OPA!”. Flambéing is optional. If you never have done it before then wear a heat resistant glove, and only do it if you are an adult.
  • Once flame has mostly gone down then squeeze 2 lemon halves around the cheese to extinguish the rest of the flame. If you do not choose to flambé just squeeze lemon onto fried cheese straight off.
  • Serve with pita bread to dip in the oil and lemon sauce…yum! Make sure you eat cheese soon after done, otherwise the cheese firms up as it sits, but it is still tasty.