This dish Fried cheese, which is called in Czech “smažený sýr” or popularly called “smažák” came to the Czech Republic after World War II from Paris. It is widely regarded as one of the most popular Czech dishes, especially in children. And because in Paris they had long forgotten this dish, the Czech Republic, together with Slovakia, are perhaps the only countries where the fired cheese can be ordered in normal restaurants.
4 serves, preparation time 30 minutes
- 4 pieces sliced Eidam (or another type of cheese like brie, camembert, gruyere)
- 2 eggs
- 100 g breadcrumbs
- 100 g of the frying fat
- 30 g plain flour
- a little milk
- 1 kg potatoes
- chieve for garnish
- tartar sauce
Knock the eggs into a bowl, add salt, add about 3 tablespoons milk and well mix. On the second plate prepare flour and on a third plate the breadcrumbs. Envelop the cheese gradually in flour, egg and breadcrumbs. Put well heated sunflower oil to the pan and let the cheese on it abruptly fry on both sides until golden brown. Serve immediately. We can serve it with tartar sauce and boiled potatoes with chives or with French fries.