In this Greek small bite, kasseri cheese, a type of sheep’s milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.
- 1⁄2 cup sun-dried tomatoes, dry, not packed in oil, sliced
- 1 tbsp. olive oil
- 3 tbsp. pitted kalamata olives, coarsely chopped
- 1⁄4 tsp. dried oregano
- 1⁄2 tsp. lemon zest
- 1 tbsp. lemon juice
- 1 clove garlic, crushed
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. kasseri cheese, cut into 1½” cubes
- 1⁄4 cup flour
- 1 tbsp. thinly sliced mint leaves
- Canola oil, for frying
- Place tomatoes in a bowl and cover with 1 cup boiling water. Soak until soft, about 15 minutes; drain, add to the bowl of food processor with oil, olives, oregano, zest, juice, garlic, salt and pepper and puree until smooth; set aside.
- Heat 1½” oil in a deep 12″ skillet to 375°. Dip cheese in cold water and dredge in flour. Working in batches, fry, flipping once, until golden brown on all sides, about 1 to 2 minutes. Transfer to paper towels to drain and top each saganaki with 1 tsp. tapenade; garnish with mint.