Greek Meze and Appetisers
Saganaki me Batzo Recipe (Fried Batzos Cheese from Macedonia)
Σαγανάκι με μπάτζο sah-gah-NAH-kee meh BAH-dzoh · Saganaki me batzo
In short
Saganaki me Batzo is fried cheese saganaki made specifically with Batzos, a firm, tangy cheese with Protected Designation of Origin status made from cow and sheep's milk across Macedonia and Thessaly. It gives the classic fried cheese dish a sharper, more pungent character than kefalotyri or graviera.
Batzos is a genuine Protected Designation of Origin cheese made specifically across Macedonia and Thessaly, firm enough to slice and fry, with a real tang that sets it apart from the milder kefalotyri or graviera most saganaki is made with elsewhere in Greece.
Frying it follows the exact same technique as any other saganaki, but the cheese itself is what makes this version specifically Macedonian, giving the finished dish a sharper, more pungent character that stands up particularly well to the squeeze of lemon that finishes it.
This is quick, simple meze, ready in under fifteen minutes, and Batzos's firmness makes it genuinely reliable for frying, holding its shape well rather than collapsing the way some softer cheeses can.
Key preparation steps
- Cut Batzos into thick slices.
- Dust lightly in flour.
- Fry hard and fast until deeply golden on both sides.
- Finish with lemon and serve immediately.
About Batzos
Batzos is a firm, salty, tangy cheese made from cow's milk, sheep's milk, or a mix of the two, produced specifically across Macedonia and parts of Thessaly and holding Protected Designation of Origin status. Its firmness and sharper flavour make it a genuinely good candidate for frying, standing up well to the direct heat.
Frying
Cut the cheese into thick slices, around one and a half centimetres, and dust lightly in flour, shaking off any excess. Fry in a small amount of oil over a medium-high heat for one to two minutes per side, until deeply golden and just beginning to soften inside, watching closely since the flour coating can burn at the heat this dish wants.
Finishing
A generous squeeze of lemon right at the table is the classic finish, cutting through Batzos's tang and saltiness particularly well. Serve immediately with bread, since saganaki firms back up within minutes of leaving the pan.
Tips from my kitchen
Watch the heat closely
The flour coating can burn quickly at the temperature this dish needs. Do not walk away while it fries.
Batzos holds its shape well
Its firmness makes it a genuinely reliable cheese for frying, less prone to collapsing than some softer varieties.
Serve immediately
Saganaki firms back up within minutes of coming out of the pan and is at its best hot.
Saganaki me Batzo Recipe (Fried Batzos Cheese from Macedonia)
Σαγανάκι με μπάτζο · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 10m
- Cook
- 8m
- Total
- 18m
- Serves
- 4
Ingredients
Ingredients
Method
- Dust the cheese slices lightly in flour, shaking off any excess.
- Heat the olive oil in a small, heavy pan over a medium-high heat.
- Fry the cheese for 1 to 2 minutes per side, until deeply golden and softened inside.
- Transfer immediately to a plate.
- Squeeze fresh lemon juice over the top just before serving.
- Serve immediately with bread.
Nutrition, per 1 portion
- Calories
- 298
- Protein
- 17 g
- Carbs
- 8 g
- Fat
- 22 g
- Sat fat
- 12 g
- Fibre
- 0 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Saganaki me batzo
What is Batzos cheese?
A firm, tangy Protected Designation of Origin cheese made from cow's milk, sheep's milk, or a mix, produced specifically across Macedonia and parts of Thessaly.
Can you use a different cheese if Batzos is not available?
Kefalotyri or graviera are the standard alternatives for any saganaki, though they will give a milder result than Batzos's characteristic tang.
Can you flambe this saganaki?
Yes, a splash of brandy added to the hot pan and briefly ignited is a common, more theatrical presentation, though it is entirely optional.
