📝 About This Recipe
A beloved staple of Czech pub culture, Smažený sýr is a masterclass in texture, featuring a molten, gooey interior encased in a shatteringly crisp golden crust. Traditionally made with Edam or Hermelín, this dish transforms humble cheese into a decadent centerpiece that is both comforting and deeply satisfying. Whether served in a soft bun or alongside crispy potatoes, it is the ultimate indulgence for cheese lovers everywhere.
🥗 Ingredients
The Cheese
- 500 grams Edam or Gouda cheese (cut into four 1-inch thick slices; minimum 30-45% fat content)
The Breading Station
- 1/2 cup All-purpose flour (for the first coating)
- 2 pieces Large eggs (beaten with a pinch of salt)
- 1 tablespoon Whole milk (whisked into the eggs)
- 1.5 cups Plain breadcrumbs (fine texture is traditional; do not use Panko)
Homemade Tartar Sauce (Tatarka)
- 1/2 cup Mayonnaise (full fat for best flavor)
- 2 tablespoons Dill pickles (very finely minced)
- 1 tablespoon Shallot (finely grated)
- 1 teaspoon Capers (drained and chopped)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 teaspoon Fresh parsley (finely chopped)
- 1/4 teaspoon Black pepper (freshly ground)
For Frying
- 1 cup Neutral vegetable oil (such as sunflower or canola oil)
- 1 tablespoon Unsalted butter (added to oil for extra flavor and browning)
👨🍳 Instructions
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1
Prepare the cheese by slicing it into uniform rectangles or squares about 1-inch (2.5 cm) thick. Ensure the cheese is cold from the refrigerator to help it hold its shape during breading.
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2
Set up your breading station with three shallow bowls: one with flour, one with the egg and milk mixture (whisked until smooth), and one with the breadcrumbs.
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3
Dredge a slice of cheese in the flour, shaking off any excess. It should be lightly and evenly coated on all sides, including the edges.
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4
Dip the floured cheese into the egg wash, ensuring every millimeter is moistened. This acts as the glue for the breadcrumbs.
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5
Press the cheese firmly into the breadcrumbs. Use your fingers to ensure the coating is packed on tightly.
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6
Crucial Step: Repeat the egg wash and breadcrumb coating one more time (Double Breading). This creates a reinforced shell that prevents the cheese from leaking out while frying.
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7
Place the breaded cheese slices on a plate and refrigerate them for 15-20 minutes. This helps the coating set and keeps the cheese cold.
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8
While the cheese rests, make the Tartar sauce by combining the mayonnaise, minced pickles, shallots, capers, lemon juice, parsley, and pepper in a small bowl. Chill until serving.
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9
Heat the vegetable oil and butter in a heavy-bottomed skillet over medium heat. The oil should be about 1/2 inch deep.
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10
Test the oil by dropping in a few breadcrumbs; if they sizzle immediately, the oil is ready (approx. 350°F / 175°C).
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11
Carefully place the cheese slices into the hot oil. Fry for 2-3 minutes per side until the crust is a deep golden brown and crispy.
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12
Do not overcrowd the pan, as this will drop the oil temperature and lead to soggy breading. Work in batches if necessary.
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13
Once golden, immediately remove the cheese with a slotted spatula and drain briefly on paper towels.
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14
Serve immediately while the cheese is still hot and molten inside.
💡 Chef's Tips
Always double-bread the cheese; a single layer of breading will almost certainly burst, causing the cheese to leak into the pan. Use cheese with a fat content between 30% and 45%; if the fat content is too high (like Brie), it may melt too quickly. Keep the cheese cold until the moment it hits the hot oil to ensure the outside crisps before the inside over-liquefies. Avoid using Panko breadcrumbs for this specific recipe; the traditional fine, sandy breadcrumbs create the signature dense, crunchy shell characteristic of Czech cuisine.
🍽️ Serving Suggestions
Serve with a side of boiled potatoes tossed in fresh parsley and melted butter. Pair with a generous dollop of homemade Tartar sauce and a wedge of lemon for acidity. For a pub-style experience, serve inside a soft Kaiser roll with lettuce as a 'Smažák' sandwich. Accompany with a cold, crisp Czech Pilsner to cut through the richness of the fried cheese. Add a side of tangy coleslaw or pickled cucumbers to balance the savory flavors.