Crispy Greek Fried Cheese (Print Version)
Golden, crunchy exterior meets melty interior in this beloved Greek classic. Ready in 20 minutes.
# What You'll Need:
→ Cheese
01 - 9 oz firm Greek cheese (Kefalotyri, Graviera, or Halloumi)
→ Coating
02 - 3 oz all-purpose gluten-free flour (or regular flour if not gluten-free)
03 - Freshly ground black pepper, to taste
→ Frying
04 - 3 tbsp extra virgin olive oil (for frying)
05 - Lemon wedges, to serve
# Directions:
01 - Cut the cheese into ½ inch thick slices or wedges. Pat the cheese dry with a paper towel to remove excess moisture.
02 - Place the flour on a plate and season lightly with black pepper. Dredge each cheese slice in the flour, coating both sides evenly. Shake off any excess flour.
03 - Heat the olive oil over medium-high heat in a non-stick skillet until shimmering.
04 - Add the cheese slices to the hot oil. Fry for 1–2 minutes per side, until golden brown and crispy on both sides.
05 - Remove from the skillet and drain on paper towels. Serve immediately with lemon wedges for squeezing over the hot, crispy cheese.
# Expert Tips:
01 -
- It comes together in literally 20 minutes from start to finish
- The contrast between crispy exterior and molten interior is pure magic
- You probably already have everything you need in your kitchen right now
02 -
- Room temperature cheese fries more evenly than cold cheese, so take it out of the fridge about 30 minutes before cooking
- Never crowd the pan or the cheese will steam instead of crisp, so work in batches if needed
- The window between perfectly golden and melted-through cheese is small, so stay focused and attentive
03 -
- If your cheese starts leaking liquid during frying, your oil is too hot so lower the heat immediately
- Season with a tiny pinch of flaky sea salt right after frying for extra texture