Get your skillet tonight and pan-sear slabs of firm cheese
Named for the small frying pan traditionally used to prepare this dish, Greek saganaki is an appetizer made by pan-searing slabs of firm cheese. We chose to create a version using halloumi.
To achieve the classic crisp, browned exterior that would offer a satisfying contrast to the chewy interior, we tried pan frying the halloumi plain and dusted with flour, bread crumbs and cornmeal.
A combination of stone-ground cornmeal and a little all-purpose flour provided just the right golden-brown, textured crust. A squeeze of bright lemon juice offered welcome tang.
To make a slightly more dressed-up version, we made a quick sauce with thinly sliced garlic, fresh parsley, and red pepper flakes to drizzle over the top. The pan-fried halloumi also tastes great with a drizzle of honey.
Start to finish: 20 minutes
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1 (8 ounce) block halloumi cheese, sliced into 1/2 inch-thick slabs
2 tablespoons extra-virgin olive oil
Combine cornmeal and flour in shallow dish. Working with 1 piece of cheese at a time, coat both wide sides with cornmeal mixture, pressing to help coating adhere; transfer to plate.
Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Arrange halloumi in single layer in skillet and cook until golden brown on both sides, 2 to 4 minutes per side. Transfer to platter and serve with lemon wedges.
Pan-Fried Halloumi with Garlic-Parsley Sauce
After frying halloumi, discard oil left in skillet and wipe out skillet with paper towels. Add 2 tablespoons extra-virgin olive oil to now-empty skillet and heat over medium heat until shimmering. Add 1 thinly sliced garlic clove, 2 tablespoons chopped fresh parsley, and 1/4 teaspoon red pepper flakes and cook until garlic is golden brown and fragrant, about 1 minute. Drizzle oil mixture over pan-fried halloumi and serve with lemon wedges.
Nutrition information per serving: 135 calories; 100 calories from fat; 11 g fat (6 g saturated; 0 g trans fats); 21 mg cholesterol; 301 mg sodium; 2 g carbohydrate; 0 g fiber; 0 g sugar; 6 g protein.
America’s Test Kitchen provided this article to The Associated Press.