‘Formaggio fritto’ literally (fried cheese) is a traditional dish from Abruzzo, especially in 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 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 be never missing on the table.

Difficulty

Easy

Preparation

10 min

Cooking

10 min

Serves

4 people

Ingredients

For the batter:

  • 1 medium organic egg (about 70 gr)
  • 4 tbs of flour (white strong)
  •  125 ml of water
  • a pinch of salt.

Cheese:

  • 4 slices of young sheep, cow or mixed cheese (of 1 cm thick)

For frying:

1 liter of seed oil (Sunflower or any other)

Tools

  • A plastic bowl
  • Small deep frying pan
  • A plate

Preparation

Start by preparing the batter.

In a small plastic bowl beat the egg, add the water and flour. Mix it well! It should about the same consistency of custard cream. Add water if it is too strong, or extra flour if too liquid.

Bring the oil to temperature (around 160 C degrees), put some extra flour into the plate, and cover the cheese with some flour so that the batter sticks well around the cheese.

Abruzzo Recipe: Formaggio Fritto (Fried Cheese) Experience BellaVita

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.

 

BUON APPETITO!

 

Nonna’s Top Secrets:

  • Use pecorino cheese
  • Use organic fresh eggs
  • Use cheese with truffle and add some truffle paste to the batter.

Don’t forget

  • Drop the cheese carefully into the oil.

 

Share Nonna’s recipe with a cheese lover 

Marino Cardelli

Marino Cardelli

Food & Wine Enthusiast, 2nd level Qualified Wine Sommelier, Licensed Tour Leader of the Abruzzo Region, Official Abruzzo Smart Ambassador. I try to create environments & opportunities for Abruzzo's small business, young people and our traditions to thrive through sustainable tourism.

2 Comments

  • Maureen Minora says:

    I will hope to eat formaggio fritto when we visit Abruzzo in October! We will spend a week in Nereto , visiting family and going to places that you talk about on your website!

    • Experience.BellaVita says:

      Ciao Maureen, you will have to eat formaggio fritto!!
      I’m sure you’re looking forward to this trip to Abruzzo!!! Let me know when you come, happy to go and eat something or grab a caff√® together. Un Abraccio from Abruzzo.
      Marino

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