Fried Cheese

Name: Fried Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Pecorino cheese semi-aged 1 lb; Type 00 flour 2 cups; Sparkling water cold 7.1 oz; Eggs 2; Fine salt 1 tsp; Type 00 flour to taste; Sunflower seed oil to taste

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1080

Calories per serving

Energy Kcal 1080
Carbohydrates g 51.4
of which sugars g 3.8
Protein g 42.8
Fats g 78.1
of which saturated fat g 34.69
Fiber g 1.6
Cholesterol mg 203
Sodium mg 1136

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Cacio fritto, or fried cheese if you prefer, is this super tasty dish from the rolling hills of Abruzzo, central Italy. It's tied to the region’s rich pastoral heritage. I mean, it's a clever way shepherd families used up extra pecorino cheese. Really really smart. So, local women would wrap pieces of this salty sheep’s milk cheese in a quick batter made from flour, water, and eggs. Then, fry them until the outside was all golden and crispy while the inside turned gooey and melty. Pretty simple, but homemade fried cheese like this is seriously hard to resist. Today, cacio fritto is still a highlight at village festivals, often paired with other Abruzzese treats like arrosticini skewers. The way the cheese gets all tender and stretchy—really, it’s a treat—especially when fresh and hot from the pan.

In Abruzzo, they treat fried cheese bites like some special snack. And look, it is easy to see why. Compared to those mozzarella sticks from the U.S., this fried cheese recipe uses a sharper, tangier cheese. Way way better. You won't find any fancy coatings here—just honest, simple food. Some towns throw in a few herbs or tweak the batter, but the core idea? Pretty much the same. At local restaurants, cacio fritto pops up as an appetizer or a side. It's always a crowd favorite. The crunch of the outside followed by that moist, savory cheese inside just hits the spot. Thing is, in a region known for its sheep farming and mountain traditions, this dish is like a proud reminder of how they make the most of what they have. So, next time you’re up for something more exciting than regular cheese snacks or mozzarella sticks, try this easy fried cheese from Abruzzo. For real. Each crispy, cheesy bite tells a little story about local life and tradition. It’s a must-try for anyone into authentic Italian cuisine.

INGREDIENTS

1080

Calories per serving

Pecorino cheese 1 lb (450 g) - semi-aged

Type 00 flour 2 cups (250 g)

Sparkling water 7.1 oz (200 g) - cold

Eggs 2

Fine salt 1 tsp

For Flour and Frying: Type 00 flour to taste; Sunflower seed oil to taste

Preparation

How to prepare Fried Cheese

To prepare fried cheese, first cut the Pecorino into slices 0.4 inches thick 1. Crack the eggs into a bowl, add salt 2, and a little flour 3.

Mix with a whisk 4 while continuing to alternate the addition of water 5 and flour 6.

You should obtain a fluid, but not liquid, batter 7. At this point, pour the seed oil into a small saucepan and heat it to a temperature of 374°F-392°F. Coat the cheese slices in flour on both sides 8, then dip them in the batter 9 and let the excess drain off.