Preparation

• Using a hand-held mixer, beat the eggs on medium speed until they are foamy and the whites are fully incorporated.

• Pour the cornstarch into a Ziploc bag.

• Remove the Kasseri cheese from the refrigerator and cut into ½-inch thick slices. Place the cheese in the Ziploc bag with the cornstarch and shake until it’s well coated.

• Heat the oil in a cast-iron skillet over medium-high heat until a drop of water splatters. Working in batches if necessary, dip the cheese slices into the beaten egg, then carefully drop them into the oil. Cook until golden brown, 60 to 90 seconds per side. Carefully remove the cheese from the oil with a heat-proof slotted spoon.

* Available at Dierbergs, 8450 Eager Road, Brentwood, 314.962.9009, dierbergs.com