Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 8 ounces Hard Greek Cheese - Kasseri, Graviera, or Kefalotyri
- 1/4 cup Egg Substitute
- 1/4 cup Low Carb Baking Mix
- 1/2 cup pure olive oil - not extra virgin
lemon
Preparation
Cut the cheese into four 1/4" slices and put them in a bowl with the egg substitute. Place the baking mix is a zip-lock bag, then take each piece of cheese and shake it in the bag.
Place the cheese in the freezer for 30 minutes before frying. Remove from the freezer just before frying. (The secret to the dish is to have the cheese very cold and the oil very hot.)
When ready, drop the cold cheese into a very hot frying pan with a thin layer of olive oil. It browns nicely before the cheese melts.
You may do the next part in the hot pan or on a warmed plate at the table depending on the situation. I like to do the whole thing tableside on a small burner but I''''''''''''''''m kind of a "show off".
Add the brandy to the hot pan and tip it to ignite the fumes. Let it flame for a few moments and then put the flames out by squeezing a couple quarters of a big lemon on it. It is traditional to shout "Opa!" (Hooray!) while doing this.
Serve with sections of Whole-wheat pita that have been lightly brushed with oil and toasted in the oven. A full-bodied dark beer or strong lemonade may be served with this.
AN ALTERNATIVE OPTION: (Southwestern Flamin'''''''' Cheese)
Change the cheese to Pepper Jack. Change the liquor to Tequila, and shout "Yee Haw!"
Dust the fried cheese with a bit of chile powder and serve it with toasted low-carb tortilla wedges. Margaritas go well with this version.
Each (1.2 oz) serving (exclusive to the pita or tortilla) contains:
Cals: 177, FatCals: 127, TotFat: 24g
SatFat: 6g; PolyFat: 1g, MonoFat: 6g
Chol: 25mg, Na: 165mg, K: 133mg
TotCarb: 2g, Fiber: 1g, Sugars: 1g
NetCarbs: 1g, Protein: 9g
