- Graviera slices 1cm thick
- multi purpose flour
- sunflower oil
Cut the Hard Cheese Saganaki and put it in the fridge for at least 1 hour (it must be well frozen). Place the flour in one bowl and some water in another. Put the pan on the fire with the sunflower oil about halfway through and as soon as the oil heats up strongly, take one by one the slices of Hard Cheese, dip them in the water, then in the flour and fry them directly for 1/2 minute (or less) on each side – then remove them. Important: the oil must burn and fry very quickly to create a nice crust on the surface of the cheese without melting it. Serve immediately.
Recipe by chef Dimitris Ppadopoulos