Skillet changes halloumi into cheesy pleaser

Named for the small frying pan traditionally used to prepare this dish, Greek saganaki is an appetizer made by pan-searing slabs of firm cheese. We chose to create a version using halloumi.

To achieve the classic crisp, browned exterior that would offer a satisfying contrast to the chewy interior, we tried pan frying the halloumi plain and dusted with flour, breadcrumbs and cornmeal.

A combination of stone-ground cornmeal and a little all-purpose flour provided just the right golden-brown, textured crust. A squeeze of bright lemon juice offered welcome tang.

PAN-FRIED HALLOUMI

Makes 6 to 8 servings From “The Complete Mediterranean Cookbook” by America's Test Kitchen.

2 tablespoons cornmeal 1 tablespoon

all-purpose flour 1 (8-ounce block) halloumi cheese, sliced into ½-inch thick slabs 2 tablespoons

extra-virgin olive oil Lemon wedges

Combine cornmeal and flour in shallow dish. Working with 1 piece of cheese at a time, coat both wide sides with cornmeal mixture, pressing to Pan-fried halloumi help coating adhere; transfer to plate.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Arrange halloumi in single layer in skillet and cook until golden brown on both sides, 2 to 4 minutes per side. Transfer to platter and serve with lemon wedges.

Variation: Pan-fried halloumi with garlicparsley sauce

After frying halloumi, discard oil left in skillet and wipe out skillet with paper towels. Add 2 tablespoons extravirgin olive oil to now-empty skillet and heat on medium until shimmering. Add

1 thinly sliced garlic clove, 2 tablespoons chopped fresh parsley, and ¼ teaspoon red pepper flakes and cook until garlic is golden brown and fragrant, about 1 minute. Drizzle oil mixture over panfried halloumi and serve with lemon wedges.

PER SERVING: 135 calories, 6 g protein, 2 g carbohydrates, 0 fiber, 0 sugar, 11 g fat (6 g saturated), 21 mg cholesterol, 301 mg sodium