Ingredients
Cheese
- 4slabs of Eidam, or a firm Slovak block cheese, 1.5 cm thick
- or 4 whole encián or hermelín
Coating
- 100 gplain flour
- 3eggs, beaten
- 250 gfine dry breadcrumbs
- salt and pepper
To fry
- oil, for deep frying
To serve
- tatárska omáčka, tartare sauce
- hranolky, chips
- or boiled potatoes
- a slice of lemon
Directions
- Use a firm semi-hard block cheese that softens without running. Eidam is the standard, and it goes soft and pliable in the heat while holding its shape.
- Cut the cheese thick, at least 1.5 cm. Cut it thick. A thin slice melts completely before the crumb has coloured and it bursts, which is the main failure.
- Dredge in seasoned flour and shake off the excess thoroughly. Shake the flour off properly. A thick layer goes pasty under the egg and the crumb slides away in the oil.
- Dip in beaten egg, then press into the breadcrumbs. Press the crumbs on firmly all over, unlike a schnitzel where you would leave them loose.
- Check the whole surface for any bare patch or thin spot, because that is exactly where it will split. Now freeze the coated slabs for at least an hour.
- Heat the oil to 180°C (355°F), deep enough to submerge them. Now fry them one or two at a time for 3 to 4 minutes. Take them out at that point rather than waiting for anything more dramatic, since the next stage is the cheese escaping.
- Lift them out with a slotted spoon and drain them on a rack. Let them sit for a minute or two before cutting, which lets the crust firm. Serve it with chips or boiled potatoes and a wedge of lemon.
Technique
- It is the same dish as Czech smažený sýr and comes from the shared Czechoslovak kitchen.
- Encián is a Slovak block cheese widely used for it.
- It is often served with boiled potatoes in Slovakia.
Substitutions
- Any firm semi-hard cheese that melts smoothly.
- Camembert or brie fried whole in the rind.
Variations
- Made with hermelín or encián camembert, whole.
- With a slice of ham inside the cheese.
- Served in a bread roll, as street food.
History
Fried breaded cheese, the meat-free standard of socialist-era canteens, still served with chips and tartare sauce.
Frequently asked questions
What is Vyprážaný syr?
Vyprážaný syr is a main from Slovakia: breaded fried cheese block with tartar sauce and fries. Fried breaded cheese, the meat-free standard of socialist-era canteens, still served with chips and tartare sauce.
How long does Vyprážaný syr take to make?
Vyprážaný syr takes 20 min plus 1 hr freezing of preparation and 10 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Vyprážaný syr?
Yes, within limits. Any firm semi-hard cheese that melts smoothly. Camembert or brie fried whole in the rind.
What is the most important thing to get right in Vyprážaný syr?
Check the whole surface for any bare patch or thin spot, because that is exactly where it will split. Now freeze the coated slabs for at least an hour.
