5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2026/09/deep-fried-tetilla-cheese-with-spicy-piquillo-pepper-and-hazelnut-pesto.jpg

Deep Fried Tetilla Cheese with Spicy Piquillo Pepper and Hazelnut Pesto

4 people
Easy

Prep time
30 mins

Cook time
6 mins

Total time
36 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

View Profile

Ingredients

400g Tetilla cheese
75g cornflour
3 large eggs, beaten
150g panko breadcrumbs
Vegetable or sunflower oil, for deep frying
Sea salt
For the Spicy Piquillo Pepper & Hazelnut Pesto:
250g piquillo peppers, drained
50g roasted hazelnuts
1 garlic clove
40g Manchego cheese, finely grated
½ tsp hot smoked paprika
¼ tsp dried chilli flakes
75ml extra virgin olive oil
Sea salt to taste

Add ingredients to basket

Introduction

Creamy Galician Tetilla cheese is the star of this indulgent Spanish tapa. Coated twice in crisp panko breadcrumbs and fried until beautifully golden, the cheese becomes wonderfully soft and melted inside while retaining a deliciously crunchy exterior. We serve it with a punchy piquillo pepper and hazelnut pesto made with Manchego cheese, garlic, hot smoked paprika and dried chilli flakes. Sweet, smoky, nutty and gently spicy, the pesto cuts beautifully through the richness of the warm Tetilla cheese.

Method

Place the piquillo peppers, roasted hazelnuts, garlic, Manchego cheese, hot smoked paprika and dried chilli flakes into a food processor. Pulse to a coarse pesto, then gradually add the extra virgin olive oil until you have a thick, spoonable consistency that still retains some texture. Season with sea salt to taste and set aside.
Cut the Tetilla into 8 equal portions. Place the cornflour, beaten eggs and panko breadcrumbs into three separate bowls. Coat each piece of cheese in cornflour, followed by the beaten egg and then the panko breadcrumbs. To completely seal the Tetilla, dip each piece a second time in the egg and panko breadcrumbs, pressing the coating firmly around the cheese and ensuring there are no gaps. Refrigerate for at least 30 minutes before frying.
Heat the frying oil to 180°C. Carefully fry the Tetilla in batches for 2–3 minutes, or until crisp and golden brown. Remove with a slotted spoon, drain briefly on kitchen paper and season with a little sea salt. Spoon the spicy piquillo pepper and hazelnut pesto generously onto each plate, place two pieces of fried Tetilla on top and serve immediately while the coating is crisp and the cheese inside is warm and melting.