Saganaki (Fried Cheese)

Slice the Kefalotyri Cheese into pieces about 1/2–3/4 inch thick and pat them dry with paper towels to remove excess moisture.

Place some All-Purpose Flour on a plate and lightly dredge each cheese slice on both sides, shaking off any excess flour to avoid a thick crust.

Heat a heavy skillet over medium-high heat and add enough Extra-Virgin Olive Oil to coat the bottom (about 2–3 tablespoons); let the oil get hot but not smoking.

Carefully add the floured cheese slices to the pan and fry for about 1–2 minutes per side, or until a deep golden-brown crust forms—turn gently to avoid breaking the cheese.

Transfer the fried cheese to a serving plate lined with paper towels for a moment to drain any excess oil, then squeeze fresh Lemon over the top just before serving.

Serve immediately while hot and crisp—traditionally with crusty bread for dipping into the warm, slightly gooey center.