Czech recipe
How to make Fried cheese
smažený sýr
All of Czechia, also Slovakia
A thick slice of cheese, usually Edam, coated in flour, egg and breadcrumbs and fried until golden and melting inside. It comes with tartar sauce and potatoes or chips, and is a favourite street food and canteen lunch.
Ingredients
- 4 slices of Edam cheese, about 1.5 cm thick (about 500 g)
- 50 g plain flour
- 2 eggs, beaten with a pinch of salt
- 100 g dry breadcrumbs
- Oil for shallow frying
- To serve: tartar sauce and boiled potatoes or chips
Method
- Coat each slice of cheese in flour, then in beaten egg, then in breadcrumbs, pressing them on well.
- Dip each slice in the egg and breadcrumbs a second time. The double coat stops the cheese from leaking out.
- Heat about 1 cm of oil in a frying pan over medium-high heat.
- Fry the slices for about 1 to 2 minutes on each side, until deep golden. Do not fry for too long, or the cheese will burst out.
- Drain on kitchen paper and serve at once with tartar sauce and potatoes.
Made it at home? Tick it off and it goes into your kitchen passport.
Made with Hermelín, a soft cheese like Camembert, the dish changes its name to smažený hermelín.
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