Ingredients
Tuma Cheese
- 500 grams tuma cheese
Breading
- 2 large eggs
- ½ cup unseasoned breadcrumbs
- ½ teaspoon salt
For Frying
- Vegetable oil (for frying, about 1 inch depth in skillet)
Instructions
- Prepare dredging station: Place the unseasoned breadcrumbs in a bowl and season them evenly with salt. In a separate bowl, beat the two large eggs until smooth and well combined.
- Slice and dry cheese: Cut the 500 grams of tuma cheese into 1 cm thick slices, totaling about 16 pieces. Use paper towels to gently pat each slice, removing excess moisture to help the breading adhere better.
- Dredge cheese slices: Dip each cheese slice into the beaten eggs, allowing any excess to drip off, then coat thoroughly with the salted breadcrumbs. Place the breaded slices on a baking sheet and repeat for all pieces.
- Freeze to set coating: Place the baking sheet with the breaded cheese slices in the freezer for about 30 minutes. This step firms up the coating, making the slices easier to fry without the breading falling off.
- Heat oil and fry: Pour vegetable oil into a skillet to a depth of approximately 1 inch and heat until hot. Fry the breaded cheese slices in batches, being careful not to overcrowd the pan. Fry each side until golden brown, about 2 minutes total per batch.
- Drain excess oil: Once fried, transfer the cheese slices to a paper towel-lined baking sheet to soak up any remaining oil, keeping them crisp and less greasy.
- Serve: Serve the breaded fried tuma cheese appetizer hot or at room temperature as a delicious starter or snack.
Notes
- Freezing the breaded cheese before frying ensures the coating sticks and crisps properly during cooking.
- Use vegetable oil with a high smoke point for frying to avoid burnt flavors.
- Patting the cheese dry removes moisture that can cause sogginess or uneven frying.
- Do not overcrowd the skillet to promote even cooking and maintain oil temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
