Smažený sýr - Czech Breaded Fried Cheese
Czech classical breaded fried cheese—crispy and delicious—is always a safe bet in a Czech pub! Let's make it at home from scratch according to a traditional Czech recipe.
Servings 4
Calories 553kcal
Ingredients
- 4 slices semi-hard cheese ⅓-1/2-inch thick Gouda, Edam, Monterey Jack, Mozzarella, Swiss Gruyère
- ⅓ cup all-purpose flour
- 1 cup breadcrumbs
- 2 eggs
- ⅛ salt
- fraying fat lard, Canola od sunflower oil
Instructions
- Heat a thick layer of fraying fat in a pan.
- Beat 2 eggs lightly with a fork, and add ⅛ salt.
- Prepare 4 slices semi-hard cheese ⅓-1/2-inch thick. Firstly, coat the slice in the flour, then in the beaten eggs, and lastly in the breadcrumbs. After dredging the cheese in flour and breadcrumbs, always shake off the excess coating. Repeat with all cheese.
- Turn the pan temperature to medium and fry the coated cheese on both sides, each for about 3-4 minutes, until it turns golden brown.
- Serve the cheese immediately with a potato side dish and the tartar sauce as the condiment.
Notes
- The basic recipe makes 4 servings.
- SERVING: Serve with boiled potatoes or mashed potatoes. Sometimes the fried cheese is served with French fries, but I think it is "too much" fried food on one plate. Add a small cup of tartar sauce (Czech Tatarská omáčka) to the plate.
- If you are based in the US, the best cheese for frying is Monterey Jack, Mozzarella, Swiss Gruyère
- The combination of hot cheese in a crispy crust and tartar sauce stands out the best when served as soon as possible after frying. The longer you let the cheese cool down, the chewier it becomes (no worries, it will still taste great).
Nutrition
Calories: 553kcal | Carbohydrates: 29g | Protein: 25g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 913mg | Potassium: 228mg | Fiber: 1g | Sugar: 3g | Vitamin A: 704IU | Calcium: 581mg | Iron: 2mg