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Fried Cheese in a Bun

The Quirky Foodster Team

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Ingredients

  • 4 thick slices Edam or Eidam cheese (about 100g/3.5oz each)
  • 100 g (3/4 cup) plain flour
  • 2 eggs, beaten
  • 150 g (1.5 cups) breadcrumbs
  • 4 soft bread rolls or buns
  • 4 tbsp tartar sauce
  • 8 slices pickled cucumber
  • Vegetable oil, for frying
  • Salt and black pepper, to taste

Method

  1. Set up a breading station with flour in one bowl, beaten eggs in a second, and breadcrumbs in a third.
  2. Season the cheese slices lightly with salt and pepper, then coat each in flour, dip in egg, and coat thoroughly in breadcrumbs. Repeat the egg and breadcrumb step for a thicker, more sealed crust.
  3. Heat oil in a deep frying pan to 175°C (345°F).
  4. Fry the breaded cheese slices for 2-3 minutes per side until deep golden brown and the cheese is molten inside.
  5. Drain briefly on paper towels.
  6. Split the bread rolls, spread with tartar sauce, and add the pickled cucumber slices.
  7. Place the hot fried cheese into the bun and serve immediately.

Introduction: A wildly popular Czech fast food, smažený sýr features a thick slice of cheese (usually Edam or Hermelín)
breaded and deep-fried until molten inside with a crisp crust, tucked into a soft bun with tartar sauce and
pickles.

Cultural Background: A wildly popular Czech fast food, smažený sýr features a thick slice of cheese (usually Edam or Hermelín)
breaded and deep-fried until molten inside with a crisp crust, tucked into a soft bun with tartar sauce and
pickles. It's a favourite grab-and-go meal from roadside stalls and fast-food counters across the country.

Tips: Double-breading the cheese (flour, egg, crumbs, then egg and crumbs again) creates a thicker seal that better
contains the melting cheese.

Variations: Some stalls serve it plain on a plate with fries and tartar sauce rather than in a bun.

Storage: Best eaten immediately; not suitable for storing once fried.

Reheating: Reheat in an oven or air fryer at 180°C (350°F) for a few minutes to re-crisp; avoid microwaving as it turns
soggy.

Nutrition: Approx. 520 kcal, 22g protein, 30g fat, 40g carbohydrate per serving.

FAQs

Q: What cheese works best for smažený sýr?
A: Edam or Eidam is most traditional, though Hermelín (a Camembert-style cheese) is also popular for its gooey centre.

Q: Can this be baked instead of deep-fried?
A: It can be baked or air-fried at high heat for a lighter version, though it won't achieve quite the same crisp crust.

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