Carob flour crusted Cretan graviera cheese (Gruyere)

Carob flour crusted Cretan graviera cheese (Gruyere)served with fresh and spicy fig puree & grape molasses

by chef Papadakis Tasos , Chef’s Club of Crete

Instructions

  • Cut the graviera cheese into triangles (1 cm thick). 
  • Mix the carob flour with the flour & add the nutmeg.
  • Break the eggs & mix them.
  • Dip the graviera cheese in the eggs and then dredge it in the flour mixture. 
  • Fry in hot oil until golden. 
  • Peel the figs & put them in a pot over low heat to make a puree, add the pepper & grape molasses & boil them for another 10 minutes.    
  • Serve with chilled rakomelo.  

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