Saganaki With Walnut Vinaigrette (Greek Pan-Fried Cheese) Recipe

Name: Saganaki With Walnut Vinaigrette (Greek Pan-Fried Cheese) Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup chopped raw walnuts (about 1 ounce; 30g); 1 tablespoon extra-virgin olive oil (1/2 ounce; 15g); 2 tablespoons honey (1 ounce; 30g); 1 teaspoon freshly squeezed lemon juice, from about 1/4 of a lemon; 1 tablespoon chopped fresh parsley; 2 teaspoons neutral oil, such as safflower or canola; One 5- to 6-ounce slab halloumi or kasseri cheese (140 to 170g; about a 1-inch-thick slice); 1/4 cup ouzo, tsipouro with anise, or arak (2 ounces; 55g); optional; Crusty bread or crackers, for serving

Why It Works

A cast iron skillet evenly browns the cheese.
Crunchy walnuts and sticky honey complement the salty cheese.

Saganaki is a traditional Greek dish of fried cheese that some Athenian restaurants flambé tableside, using a squeeze of fresh lemon juice to put out the flames. Here, that classic gets a makeover with crunchy walnuts, floral honey, and fresh parsley. Serve it alongside crusty bread or crackers for a spectacular appetizer that'll have your guests cheering, "Opa!"

sagnaki with walnut vinaigrette in a cast iron skillet — Serious Eats / Vicky Wasik

How to Make Saganaki, the Greek Fried-Cheese Appetizer

Saganaki With Walnut Vinaigrette (Greek Pan-Fried Cheese) Recipe

Cook 15 mins

Active 15 mins

Total 15 mins

Serves 4 servings

Keep Screen Awake

For the Walnut Vinaigrette:

1/4 cup chopped raw walnuts (about 1 ounce; 30 g)
1 tablespoon extra-virgin olive oil (1/2 ounce; 15 g)
2 tablespoons honey (1 ounce; 30 g)
1 teaspoon freshly squeezed lemon juice, from about 1/4 of a lemon
1 tablespoon chopped fresh parsley

For the Cheese:

2 teaspoons neutral oil, such as safflower or canola
One 5- to 6-ounce slab halloumi or kasseri cheese (140 to 170 g; about a 1-inch-thick slice)

To Flambé (optional):

1/4 cup ouzo, tsipouro with anise, or arak (2 ounces; 55 g); optional

To Serve:

Crusty bread or crackers, for serving

For the Walnut Vinaigrette: In a small saucepan, toast walnuts in olive oil over medium heat until nuts are golden brown and aromatic, about 4 minutes. Stir in honey and simmer until foamy, about 1 minute. Finish with lemon juice and parsley and set aside.
For the Cheese: In a small cast iron skillet, heat neutral oil over high heat until smoking, about 3 minutes. Add cheese and fry until golden brown, about 2 minutes, then flip, using a slotted offset spatula, to fry the other side. Remove from heat, leaving cheese in the pan.
To Flambé (optional): Pour alcohol into a small pot and warm over medium heat until steaming, about 1 minute. Turn off heat and, using a stick lighter (see note), carefully light the fumes from the alcohol. Immediately pour the flaming alcohol over the cheese. (Use caution, as the fat in the pan will ignite in a glorious display.) Pour walnut vinaigrette on top to put out the flames. Serve right away alongside crusty bread or crackers.
To Serve Without Flambéing: Pour walnut vinaigrette directly over fried cheese. Serve right away alongside crusty bread or crackers.

Special equipment

10-inch cast iron skillet, stick lighter

Notes

Using a stick lighter to flame the alcohol keeps your fingers safe.

This Recipe Appears In

Saganaki: Set Fire to the Cheese, Watch It Burn

Nutrition Facts (per serving)
245	Calories
19g	Fat
11g	Carbs
10g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	245
% Daily Value*
Total Fat 19g	24%
Saturated Fat 6g	29%
Cholesterol 28mg	9%
Sodium 254mg	11%
Total Carbohydrate 11g	4%
Dietary Fiber 1g	3%
Total Sugars 7g
Protein 10g
Vitamin C 2mg	11%
Calcium 198mg	15%
Iron 1mg	4%
Potassium 80mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.