Greek Saganaki

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Because of the previous review, we did not soak the cheese in the brandy. We did a quick dip so the flour would stick to the cheese. We served it with toasted garlic sourdough bread. Yummy!!

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My wife and I love Greek food and have eaten Saganaki at several Greek restaurants. So when I came across this recipe we were really looking forward to it.

Typically the Greek restaurants use Ouzo instead of brandy. We found that the taste of the alcohol was over powering. I believe the purpose of the brandy is to take a bit of the edge off of the sharp taste of the cheese.

Next time we skip marinating the cheese in brandy before dredging and frying. I found this recipe quick and easy (after the brandy bath and great as an appetizer!

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This is a great appetizer, the recipe is easy, the presentation is also a very nice touch. I have made this one several times after seeing it on food tv. I lost the recipe, forgot the name, and just recently found it again, so.... Excited to have it in my recipe box so I can make this again!