1/2 lb (250 g) kefalotiri or kasseri cheese
About 1/4 cup (1 1/2 oz/45 g) all-purpose Flour
1 teaspoon freshly ground Pepper
Olive oil for frying
1 tablespoon dried Oregano
2 tablespoons fresh lemon juice, plus lemon wedges for serving
1. Cut the cheese into slices 1/2 inch (12 mm) thick, about 3 inches (7.5 cm) long and 2 inches (5 cm) wide. Rinse the cheese in cold water to remove excess Salt, then pat dry with paper towels. Spread the Flour on a plate and season it with the pepper. Dip the cheese pieces in the seasoned Flour, turning to coat evenly on both sides.
2. In a large, heavy sauté pan, pour in Olive oil to a depth of 1/4 inch (6 mm). Place over high heat until very hot but not smoking. Working with 2 or 3 cheese pieces at a time, carefully slip the pieces into the hot oil and fry, turning once, until golden brown on both sides, about 2 minutes per side. Using a slotted spoon, transfer the cheese to paper towels to drain. Keep warm until all the pieces are cooked.
3. Arrange the cheese on a warmed platter and sprinkle with the Oregano and lemon juice. Serve hot with lemon wedges on the side.