Crunchy, salty, cheesy goodness.
Greek Fried Cheese
This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman's The Olive and the Caper (Workman, 2004).
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Credit: André Baranowski
Olive oil, for frying
10 oz. halloúmi, kefalotyri,
or Pecorino Romano cheese,
cut into 3⁄4" cubes
2 tbsp. brine-packed capers,
soaked for 5 minutes and drained
2 tbsp. fresh lemon juice
2 tsp. roughly chopped fresh oregano
1. Pour oil into a 12" cast-iron skillet to a depth of 1⁄8"; heat over medium-high heat until very hot but not smoking. Add cheese and cook, turning, until all sides are golden brown. Using a slotted spoon, transfer cheese to paper towels.
2. Put cheese into a bowl and toss with capers, lemon juice, and oregano. Serve in small bowls.
SERVES 4 – 6
