The Fried Tuma Cheese recipe is simple and delicious. Not everyone knows Tuma, but I assure you it’s amazing. It’s a typical soft Sicilian cheese, made from only curd, with very little salt added. Tuma is made from almost entirely sheep’s milk, with a small percentage of goat and cow milk. It’s used to add flavor to many dishes, both cooked and raw. I often add it to baked pasta, stuff meat rolls, add it to arancini filling, use it in salads, and cook it on the grill, serving it with a drizzle of good honey. Today, however, I want to introduce you to fried Tuma, which is delicious and can be served as both an appetizer and a main dish, accompanied by green salad and cherry tomatoes. For a very cheesy delight, the breaded Tuma should be served hot.
You can also read:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Fried Tuma Cheese
- 1.1 lbs Tuma
- 2 eggs
- 7 tbsp flour
- 0.5 cup breadcrumbs
- to taste salt
- to taste extra virgin olive oil
Tools Required for Fried Tuma Cheese
- 1 Cutting Board
- 1 Pan
- Paper Towels
Preparation of Fried Tuma Cheese
Place the Tuma on a cutting board and slice it into 6 pieces. If desired, you can cut it thinner.
In a plate, beat one egg with a fork. In two other plates, place the flour and the breadcrumbs.
Dip each cheese slice, one at a time, first in the flour, making sure it sticks well, then in the beaten egg, and finally in the breadcrumbs.
Press the breadcrumbs with your hands to make sure they stick well to the egg.
Place the Tuma on a tray and refrigerate for half an hour.
Beat a second egg and, after the resting time in the fridge, dip the cheese slices again, this time skipping the flouring.
Coat in breadcrumbs again and press to make it adhere well. Place on the tray and refrigerate for another 30 minutes.
The rest in the fridge and the double breading will ensure that the Tuma is coated with a thicker and crunchier crust.
Put a non-stick pan on the heat with extra virgin olive oil and let it heat (sunflower oil can also be used).
Place the cheese slices in the pan and after a while, salt to taste, considering it’s a cheese with very little salt.
Once golden, turn the Tuma to the other side and after a few minutes, remove it from the pan and place it on paper towels to absorb excess oil.
To achieve a melty effect, serve hot. If prepared in advance, it can be reheated for a few minutes in the pan or at a low temperature in the oven.
Enjoy your Fried Tuma Cheese!
Annamaria’s Tips
If the fried Tuma will be used as an appetizer, you can cut it as indicated above and then divide each slice into triangles, then proceed with breading and frying.
The already fried Tuma can be stored in the fridge for a couple of days in an airtight container.
For more appetizers click here
For more main dishes click here.
I invite you to subscribe to my YOUTUBE CHANNEL and activate notifications to be informed of my video recipes.
If you want to become a fan of my Facebook page to be updated on my new recipes and stay in touch with me, click HERE and then hit LIKE.
Annamaria between oven and stove is also on Instagram, Pinterest, and Twitter, follow me in large numbers.
You can enable PUSH NOTIFICATIONS to receive my recipes for free on your smartphone. The subscription form is in the top right corner.
THANK YOU FOR YOUR ATTENTION AND HAPPY BROWSING.
