Fried Cheese

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Pan-fried cheese with a spritz of lemon has to be eaten hot, right from the frying pan onto the table.

1 pound Krinos Kefalograviera, Kasseri, or Graviera cheese
Flour for dredging
1/2 cup Krinos Extra Virgin Olive Oil
1-2 lemons, cut into wedges

Cut the cheese into strips about 2 inches wide and 1/2-inch thick. Run the strips under the tap and dredge lightly with flour.

Heat olive oil in a heavy skillet and pan-fry the cheese, turning once, until golden brown on both sides. Remove, drain on paper towels and serve immediately, accompanied by the lemon wedges.

Yield: 6-8 servings