‘Formaggio fritto’ literally (fried cheese) is a traditional dish from Abruzzo, in specific from the province of Teramo.
It is one of the most delicious, tasty and traditional dishes of the Abruzzo region. The origin of this dish comes from the pastoralism which has been key for centuries in this region. Still, today whether in a farmhouse, a ‘Sagra’ (festival) or a starred restaurant, fried cheese will never be missing on the table.
For the batter
- 1 medium organic eggs (about 70gr each)
- 4tbs of flour (white strong)
- 125ml of water
- a pinch of salt
- 4 slices of young sheep, cow or mixed cheese (of 1cm thick)
1 litre of seed oil (Sunflower or any other)
- A plastic bowl
- Deep small frying pan
- A plate
Start by preparing the batter.
In a plastic, bowl beat the egg, add the water and flour. Mix it well and It should about the same consistency of custard cream. Add water if too strong, or extra flour if too liquid.
Bring the oil to temperature (around 160degrees Celsius), put some extra flour into the plate and cover the cheese with some flour so that the batter sticks well around the cheese.
Deep the cheese into the batter, help yourself with a fork to lift the cheese and let the extra butter drop. Slowly drop into the hot oil and fry until brown.
Dry the extra oil over some kitchen paper or frying paper and serve immediately.
Nonna’s Top Secrets
- Use pecorino cheese
- Use organic fresh eggs
- Use cheese with truffle and add some truffle paste to the batter
- Drop the cheese carefully into the oil