This is the mozzarella stick's more grown up Greek cousin. Easy to make and irresistible, this fried cheese would make any pub-goer lick his lips. It has the decadence of fried cheese, but the tart of the lemon and freshness of tomatoes. Also, the mix of olive oil and lemon juice leftover just begs to be soaked up by pita or bread. —SybilAB
6 as an hors d'oeuvres
block of a semi-hard cow's milk cheese (like a provalone)
very ripe tomatoes, sliced into sixths
salt and pepper
In This Recipe
Cut the cheese into 2"x1/4" squares.
Mix the flour with a little salt and pepper.
Rinse the cheese slices under running water and toss them in the flour, shaking off excess.
In a large skillet, heat 1/2" of olive oil until a pinch of flour sizzles in it.
Add the cheese squares, one by one, without touching. (You may have to do a couple of batches.)
After 1-2 minutes, carefully flip the first cheese square to make sure the bottom is browned but the cheese isn't oozing out from the middle.
Flip all of the squares for another minute or two until both sides are browned.
Using a slotted spatula or spoon, move the cheese to a platter.
Liberally squeeze the lemon juice all over the cheese and sprinkle with salt, then top with tomato pieces.