Vyprážaný Syr (Fried Cheese with Tartar Sauce)
The Quirky Foodster Team
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
- Prep Time 20 min (plus chilling) Cook Time 10 min
- Total Time 45 min Difficulty Easy
- Occasion Everyday, Pub food Season Year-round
- Native Recipe Vyprážaný Syr Dietary Tags Vegetarian, Contains dairy,
- Name Contains eggs, Contains gluten
- 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.
- 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
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