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Vyprážaný Syr (Fried Cheese with Tartar Sauce)

The Quirky Foodster Team

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4
Servings

Ingredients

  • Thick slices Edam or Eidam cheese, about 1.5 cm thick (600 g total / 1.3 lb) — 4
  • Plain flour (3.5 oz / 3/4 cup) — 100 g (3.5 oz)
  • Large eggs, beaten — 2
  • Breadcrumbs (5.3 oz / 1 1/2 cups) — 150 g (5.3 oz)
  • Sunflower oil, for frying (17 fl oz / 2 cups) — 500 ml (2 cups)
  • Salt, — to taste
  • Tartar sauce, for serving — 4 tbsp
  • Lemon, cut into wedges — 1
  • Boiled new potatoes, for serving

Method

  1. Prep Time 20 min (plus chilling) Cook Time 10 min
  2. Total Time 45 min Difficulty Easy
  3. Occasion Everyday, Pub food Season Year-round
  4. Native Recipe Vyprážaný Syr Dietary Tags Vegetarian, Contains dairy,
  5. Name Contains eggs, Contains gluten
  6. SEO Keywords vyprazany syr, slovak fried cheese, Serves 4 fried cheese recipe, smazeny syr

Introduction: Vyprážaný syr, a thick block of cheese breaded and deep-fried until molten inside, is one of the most beloved dishes on Slovak and Czech pub menus.

Cultural Background: Vyprážaný syr, a thick block of cheese breaded and deep-fried until molten inside, is one of the most beloved dishes on Slovak and Czech pub menus. Born from Communist-era canteen cooking when meat was scarce but dairy was plentiful, it has since become a genuine comfort-food classic, almost always served with boiled potatoes and tartar sauce.

Tips: Double-breading is the key trick — a single layer often splits and leaks cheese into the oil. Chilling the breaded cheese before frying firms the coating and reduces splitting. Keep the oil temperature steady; too hot and the crust burns before the cheese melts, too cool and it turns greasy.

Variations: Use Hermelín (a Slovak/Czech camembert-style cheese) for a softer, richer interior. Add a pinch of sweet paprika or dried herbs to the breadcrumbs for extra flavour. Serve with garlic sauce (cesnaková omáčka) instead of tartar sauce, a popular regional variation.

Storage: Best eaten immediately. Not recommended for storing raw once breaded, as the cheese will begin to sweat; if needed, refrigerate breaded (unfried) cheese for up to 1 day.

Reheating: Reheating is not recommended as the cheese will over-melt and the coating will lose crispness; this dish is best enjoyed fresh from the fryer.

Nutrition: Approx. per serving: 560 kcal, 24 g protein, 38 g fat, 30 g carbohydrates, 1 g fibre.

FAQs:

Q: Why did the cheese leak out while frying?

A: This happens when the breadcrumb coating isn't sealed properly — always double-coat with egg and breadcrumbs and chill before frying.

Q: Can I bake this instead of frying?

A: Yes, though it won't be fully traditional — bake at 220°C (425°F) on a lightly oiled tray for 12–15 minutes, flipping once, until golden.

Q: What cheese works best?

A: A firm, meltable cheese like Edam or Eidam is traditional, as it holds its shape briefly under heat before softening.

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