Saganaki (cheese in pan)
- 110-120g cheese (graviera or kefalograviera)
- 50g flour
- oil for frying
Slice a large block of cheese 1,5 cm thick. If you cut the cheese thinner, the cheese will melt into the pan.
Place the cheese under running water and then dredge into the flour, shaking of the excess flour.
Add some oil into a pan. As soon as the oil heats, add the cheese and fry for a few minutes on both sides, until nicely colored.
Serve it warm with a squeeze of a lemon, if you like.