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Crispy fried kefalotyri with lemon and herbs. The Corfiot meze that disappears from the table before you've sat down.
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ingredients
🧀 DAIRY
•
300g kefalotyri cheese, sliced 1.5cm thick
•
🌾 COATING
•
½ cup all-purpose flour
•
Salt and pepper
•
🫙 FRYING
•
Olive oil for frying
•
🍋 FINISH
•
Juice of 1 lemon
•
Fresh oregano
•
Cracked black pepper
Corfu
Fried Kefalotyri
Pan-fried kefalotyri with lemon and thyme.
Crispy fried kefalotyri with lemon and herbs. The Corfiot meze that disappears from the table before you've sat down.
Ingredients
🧀 DAIRY
— 300g kefalotyri cheese, sliced 1.5cm thick
🌾 COATING
— ½ cup all-purpose flour
— Salt and pepper
🫙 FRYING
— Olive oil for frying
🍋 FINISH
— Juice of 1 lemon
— Fresh oregano
— Cracked black pepper
Prep
🔪 PREP FIRST
— Slice kefalotyri 1.5cm thick.
— Pat dry.
— Place in freezer 10 minutes.
— Season flour with salt and pepper.
Method
STEP 1 — HEAT OIL
— Heat olive oil in a skillet — 0.5cm deep.
— Medium-high heat.
— Oil is ready when a pinch of flour sizzles.
STEP 2 — FRY
— Dredge cheese in seasoned flour.
— Shake off excess.
— Fry 2 minutes per side.
— You're looking for:
— Golden brown crust
— Cheese soft and starting to ooze
👉 Do NOT move until crust has set.
STEP 3 — FINISH
— Transfer immediately to plate.
— Squeeze lemon generously.
— Scatter fresh oregano.
— Crack pepper over the top.
— Serve immediately.
Chef's Note: Kefalotyri is saltier and firmer than graviera — it holds its shape better in the pan. Don't substitute a soft cheese.