June 12, 2019 10:24:11 AM
Named for the small frying pan traditionally used to prepare this dish, Greek saganaki is an appetizer made by pan-searing slabs of firm cheese. We chose to create a version using halloumi.
To achieve the classic crisp, browned exterior that would offer a satisfying contrast to the chewy interior, we tried pan frying the halloumi plain and dusted with flour, bread crumbs and cornmeal.
A combination of stone-ground cornmeal and a little all-purpose flour provided just the right golden-brown, textured crust. A squeeze of bright lemon juice offered welcome tang.
To make a slightly more dressed-up version, we made a quick sauce with thinly sliced garlic, fresh parsley, and red pepper flakes to drizzle over the top. The pan-fried halloumi also tastes great with a drizzle of honey.
Start to finish: 20 minutes
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1 (8 ounce) block halloumi cheese, sliced into 1/2 inch-thick slabs
2 tablespoons extra-virgin olive oil
Nutrition information per serving: 135 calories; 100 calories from fat; 11 g fat (6 g saturated; 0 g trans fats); 21 mg cholesterol; 301 mg sodium; 2 g carbohydrate; 0 g fiber; 0 g sugar; 6 g protein.
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