- 1/2 pound kefalotiri or kasseri cheese
- 1/4 cup all-purpose flour
- 1 teaspoon freshly ground pepper
- Olive oil for frying
- 1 tablespoon dried oregano
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
Cut the cheese into slices 1/2 inch thick, about 3 inches long and 2 inches wide. Rinse the cheese in cold water to remove excess salt, then pat dry with paper towels. Spread the flour on a plate and season it with the pepper. Dip the cheese pieces in the seasoned flour, turning to coat evenly on both sides.
Pour olive oil to a depth of 1/4 inch in a large sauté pan. Place over high heat until very hot but not smoking. Working with 2-3 cheese pieces at a time, carefully slip the pieces into the hot oil and fry, turning once, until golden brown on both sides, about 2 minutes per side. Transfer the cheese to paper towels to drain using a slotted spoon. Keep warm until all the pieces are cooked.
Arrange the cheese on a warmed platter and sprinkle with the oregano and lemon juice. Serve hot with lemon wedges on the side.