Saganaki

I got up very early this morning (3.30!) to drive my mother and two sisters to the airport. They're going to my mom and dad's house in Spain, just south of Torrevieja, for three weeks. Jealous? Just slightly. (Although to be fair, they did ask if I wanted to come.)

Saganaki is not Spanish, but a greek dish of fried cheese. The cheese used probably varies, but I used one that's marketed specifically as saganaki, made from goat's milk. It's extremely delicious - and although it's something I made right here at home, it'd also be the perfect holiday dish to eat in hot weather, under blue skies. Oh, I shouldn't complain - the sky outside my window is blue, too, and this weekend's weather forecast looks pretty good!

This is a pretty rich appetizer (come on, fried cheese?) so serve something fairly light for the main dish.

Saganaki
Serves 4 as an appetizer

300 g of cheese for saganaki (I bet a mild feta would do in a pinch)
100 ml (0.4 cups, but go ahead and just use 1/2 C) flour
1 egg, beaten
200 ml (0.8 cups, but no need to be exact) breadcrumbs. I suggest panko, Japanese breadcrumbs, they're much better.)

salt
fresh lemon wedges
salad
watermelon
olive oil

Cut the cheese into 12 sticks. Roll them in flour, then in the beaten egg, and finally in the breadcrumbs. Heat olive oil in a large frying pan, and fry the cheese until golden all around. You need to do this on fairly high heat, since the cheese will melt before you get a crispy surface if it's not hot enough.

Divide salad on four plates. Add the cheese sticks, and serve with wedges of lemon, flaky sea salt and if you'd like, some watermelon.

Recipe in Swedish:
Saganaki