Ingredients
For the Saganaki:
200g Kefalograviera cheese
1/4 cup all-purpose flour (or cornstarch for gluten-free option)
2 tablespoons sunflower oil
1 lemon wedge

Optional Honey Drizzle:
3 tablespoons honey
3 sprigs fresh rosemary
1/4 cup water
Pinch of salt

Instructions
1. Prep the Cheese: Rinse the Kefalograviera cheese under cold running water to remove any surface brine. Pat it dry with paper towels.

2. Coat the Cheese: Lightly coat the cheese in your chosen flour (all-purpose or cornstarch). Gently shake off any excess flour to ensure a thin, even coating.

3. Honey Drizzle (Optional): If using the honey drizzle, add the honey, water, salt and rosemary sprigs to a small saucepan. Heat gently over low heat until the honey simmers and the rosemary infuses its flavor. Reduce heat further and keep warm while you cook the cheese.

4. Fry the Cheese: Heat the sunflower oil in a small frying pan over medium heat. Once the oil is hot and shimmering, carefully add the coated cheese. Fry for 2-3 minutes per side, or until golden brown and crispy.

5. Serve and Enjoy: Transfer the fried cheese to a serving plate immediately. Squeeze fresh lemon juice over the hot cheese. If using the honey drizzle, discard the rosemary sprig and drizzle the infused honey over the cheese.

Tips:

• Kefalograviera is a hard Greek cheese traditionally used for Saganaki. Halloumi cheese is a good substitute with a similar texture that holds its shape well during frying.

• You can adjust the amount of frying time depending on the thickness of your cheese slices.