Can I use pre-shredded cheese?
No, pre-shredded cheese will not work for this recipe as it will melt too quickly and not hold its shape.
LUNCH
Czech Fried Cheese (Smažený Sýr) with Tartar Sauce and Boiled Potatoes
Indulge in this classic Czech comfort food featuring crispy fried cheese, creamy homemade tartar sauce, and simple boiled potatoes. It's a satisfying and easy-to-prepare meal perfect for lunch.
HOW TO MAKE IT
Let's cook.
01
Peel the potatoes and cut them into quarters. Place them in a pot, cover with cold water, add 1/2 teaspoon of salt, and bring to a boil. Reduce heat to medium and cook for 15-20 minutes, or until fork-tender. Drain well.
02
Prepare the breading station: place flour in one shallow dish, beaten egg in a second, and bread crumbs in a third. Season the flour lightly with salt and pepper.
03
Dredge each cheese slice first in flour, ensuring it's fully coated. Then dip in the beaten egg, letting excess drip off. Finally, coat thoroughly in bread crumbs, pressing gently to adhere.
04
In a small bowl, combine mayonnaise, chopped dill pickles, minced onion, and chopped fresh parsley. Stir well to create the tartar sauce. Season with a pinch of salt and pepper to taste.
05
Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F/175°C. Carefully place the breaded cheese slices into the hot oil.
06
Fry the cheese for 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan; fry in batches if necessary. Remove the fried cheese with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
07
Serve the hot Czech Fried Cheese immediately with the homemade tartar sauce and boiled potatoes.
About This Recipe
Indulge in this classic Czech comfort food featuring crispy fried cheese, creamy homemade tartar sauce, and simple boiled potatoes. It's a satisfying and easy-to-prepare meal perfect for lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy cheese, you can double-bread the slices by repeating the egg and bread crumb steps. Ensure your oil is at the correct temperature for frying to prevent soggy cheese or burning.
Easy Substitutions
Instead of Edam, you can use Gouda, Emmental, or even firm mozzarella. For the tartar sauce, a squeeze of lemon juice can add brightness. If fresh dill is available, it makes a great addition to the tartar sauce.
Storage & Reheating
Fried cheese is best enjoyed immediately. Leftover boiled potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Tartar sauce can be stored separately in the refrigerator for up to 2 days.
Serving Suggestions
Serve with a simple green salad, a side of cranberry sauce for a sweet and tangy contrast, or a cold Czech beer. A wedge of lemon can also be offered for a fresh squeeze over the fried cheese.
Common Mistakes
1. Not fully coating the cheese in breading: This can lead to the cheese melting out into the oil. Ensure a complete and firm coating. 2. Frying at the wrong oil temperature: Too low, and the cheese becomes greasy; too high, and the breading burns. Use a thermometer. 3. Overcrowding the pan: This lowers the oil temperature and results in unevenly cooked, soggy cheese. Fry in batches. 4. Not draining excess oil: Always place fried cheese on paper towels immediately after frying.
Frequently Asked Questions
Can I bake the cheese instead of frying?
While you can bake breaded cheese, it won't achieve the same crispy texture as traditional Smažený Sýr. If baking, preheat your oven to 400°F/200°C and bake for 10-15 minutes until golden.
What kind of potatoes are best for boiling?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well after boiling and have a good texture for this dish.
MORE TO KNOW
The key to perfect Smažený Sýr is a good breading and proper frying temperature. A thick slice of cheese (about 1/2 inch) holds its shape better during frying. Make sure the breading completely covers the cheese to prevent it from melting out into the oil. If the oil isn't hot enough, the cheese will absorb too much oil and become greasy. If it's too hot, the breading will burn before the cheese is heated through. A cooking thermometer is highly recommended for best results.
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