- 120 g kefalograviera or kefalotyri ou graviera (gruyere) cheese
- 50 g flour
- olive oil for frying
- 1 lemon
- 1 small non-stick frying pan
First, cut the cheese into parallelogram slices 2cm thick.
If you cut the cheese into thinner slices, it may melt in the pan.
Pass the cheese slices under cold water and then in the flour. Then shake to remove the excess flour.
Heat the olive oil over high heat in a small non-stick pan. You will need to add as much oil to cover about half of the cheese for frying.
Fry the cheese until golden brown, turning it over to the other side.
Drain them on absorbent paper to remove excess fat.
Cut the lemon into quarters and arrange them around the saganaki and serve hot.