Saganaki (Greek Fried Cheese)
4 Tbs (60 ml) butter
1 egg, well beaten
1 tsp (5 ml) flour
1/2 lb (250 g) kasseri cheese*, sliced 1/2 inch (1 cm) thick
2 Tbs (30 ml) brandy (Ouzo/Metaxa)
Juice of 1/2 lemon
Some recipes omit the egg altogether, I would not have added the egg to this recipe except that more than half of the recipes I found included the egg into the flour. Heat the butter in a large heavy skillet over moderate heat. Beat the egg and flour together, and dip the slices of cheese slices in the mixture. Fry until well browned on both sides. Remove from the heat and add the brandy. Carefully ignite the brandy with a match, and shake the skillet until the flame is extinguished. Squeeze the lemon juice over the cheese and serve from the skillet along with crusty bread. Serves 6 to 8. Available in finer supermarkets and Middle Eastern specialty shops. Parmesan or Romano cheese may be substituted.
Made at Atlanta Greek Festival 2006 by Chef Lia and Faye Koulouris. ..