I had saganaki fried cheese in a Greek restaurant once despite the fact that it was dredged in flour, to see what it was like and if I could make a keto version. I fell in love with it on the spot and vowed to make a keto-friendly version of it at some point in the future. That time is now. It’s such a simple recipe, the hardest part is finding the right cheese.
The word “saganaki” just means “two-handled pan” (I just use a small skillet), so really you just need to find a cheese that is hard and has a high melting point. The usual Greek cheese of choice is kefalotyri. You may also try kegalograviera, graviera or kasseri. If you can’t find any of these, you can try Pecorino Romano. Halloumi will work too, but it doesn’t melt as much.
Ingredients:
- 110-120g saganaki cheese (*see above)
- 1-2 tablespoons coconut flour
- Freshly ground black pepper (if desired, to taste)
- avocado oil for frying
- 1/2 lemon
Directions:
Slice a large block of cheese (or some smaller if you prefer), approx. 10x7cm and 1.5 cm thick. If you cut the cheese thinner, the saganaki will melt into the pan.
Combine black pepper with coconut flour (if using). Put the cheese under running water then dredge into the coconut flour mixture, shaking of the excess flour.
Add a thin layer of avocado oil to a small skillet and heat to medium. Add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until golden.
Remove from heat and immediately squeeze lemon juice overtop. You can plate it if you like, but I like to eat it straight from the pan so it stays hot.
Did you give this keto saganaki recipe a try? How did it go? Please let me know in the comments. Or if you post pics on Instagram, tag me so I can see your creation. :)
