A quick and easy Sicilian appetizer, tuma cheese slices are lightly breaded and fried until golden brown on the outside and soft and melted on the inside!
Most of us have enjoyed fried mozzarella sticks at one time or another. This recipe is, in my opinion, the Sicilian equivalent made with tuma cheese, known as tuma fritta!
You can’t go wrong with lightly breaded cheese fried until golden brown and soft and gooey on the inside, this appetizer is sure to disappear at your gatherings!
What is tuma cheese?
A typical Sicilian cheese, tuma (see image below) is a young, soft, mild flavored cheese made with either sheep’s or cow’s milk.
This cheese is the result of this first stage in the prodcution of Pecorino cheese, that is before it is salted and aged.
Since it does not contain any salt, tuma can not be stored for very long, about a week or two at most.
Tuma cheese substitutes
You may not necessarily have access to tuma in your area however this fried cheese recipe may be prepared with other varieties listed below. Do take note that these cheeses do contain salt.
- primosale
- mozzarella
- mild provolone (not aged)
Where can tuma be purchased?
I purchase tuma cheese at my local Italian grocery store. However, if you can not find it in your area, refer to the list of possible substitutes above.
Ingredient list
- Tuma cheese
- Eggs
- Unseasoned breadcrumbs: use seasoned if you prefer
- Salt, to taste
- Oil for frying: vegetable oil or other oil with high smoke point such as peanut; canola; avocado or sunflower
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Prepare dredging station: place breadcrumbs in a bowl and season with salt; beat eggs in a second bowl.
- Cut tuma into 1 cm thick slices.
- Use paper towels to pat the cheese in order to remove excess moisture.
- Dredge each cheese slice first in the beaten eggs allowing excess egg to drip; then dredge in the breadcrumbs.
- Place on a baking sheet while you dredge the remaining tuma slices.
- Freeze the breaded cheese pieces for about 30 minutes in order to firm them up. This makes them easier to fry.
- Pour oil in a skillet to a depth of about 1 inch. When the oil is hot fry the breaded tuma in batches until golden, about 2 minutes. Do not overcrowd the pan.
- Place the fried cheese on a paper towel lined baking sheet to absorb excess oil.
- Serve hot or at room temperature
Recipe Notes
-In place of tuma try using mozzarella; primosale or mild provolone.
-If you prefer a more crisp exterior breading, lightly coat the cheese pieces in flour before dredging in the eggs and breadcrumbs.
-Fried tuma is best enjoyed the day it is prepared in order to ensure the best texture.
-Serve as antipasto or a snack.
-Breaded tuma can be prepared ahead and frozen for several hours until you are ready to fry.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more recipes with tuma cheese!
- Sfincione Bagherese
- Pitoni Messinesi
- Focaccia Messinese
- Scacciata with Potato and Sausage Filling
- Scacciata with Cauliflower and Black Olives
Ingredients
- 500 grams tuma cheese
- 2 large eggs
- ½ cup unseasoned breadcrumbs
- ½ salt
- vegetable oil for frying
Instructions
- Prepare dredging station: place breadcrumbs in a bowl and season with salt; beat eggs in a second bowl.
- Cut tuma cheese into 1 cm thick slices. I cut mine into 16 pieces. Use paper towels to pat the cheese in order to remove excess moisture.
- Dredge each cheese slice first in the beaten eggs allowing excess egg to drip; then dredge in the breadcrumbs. Place on a baking sheet while you dredge the remaining tuma slices.
- Freeze the breaded cheese pieces for about 30 minutes in order to firm them up. This makes them easier to fry.
- Pour oil in a skillet to a depth of about 1 inch. When the oil is hot fry the breaded tuma in batches until golden, about 2 minutes. Do not overcrowd the pan.
- Place the fried cheese on a paper towel lined baking sheet to absorb excess oil.
- Serve hot or at room temperature.
Notes
-If you prefer a more crisp exterior breading, lightly coat the cheese pieces in flour before dredging in the eggs and breadcrumbs. To serve -Fried tuma is best enjoyed the day it is prepared in order to ensure the best texture.
-Serve as antipasto or a snack. Can this recipe be prepared ahead? -Breaded tuma can be prepared ahead and frozen for several hours until you are ready to fry.
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