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- Fried Cheese with Tartar Sauce
Fried Cheese with Tartar Sauce
Ingredients
Step by step process
Preparing the coating and cheese
- 1
Fried cheese with tartar starts with the Edam. Cut it into slices about 1 cm thick. From a whole block, slice four nice pieces weighing around 100 grams each.
- 2
Set out three shallow bowls. Put the flour in the first, beaten eggs with a pinch of salt in the second, and breadcrumbs in the third.
- 3
Coat each slice in turn in flour, then dip it in the egg and finally coat it thoroughly in breadcrumbs. For a really firm crust, dip the slice in egg and coat in breadcrumbs once more, a double coating better prevents the cheese from leaking out.
Frying and the side dish
- 4
Heat the vegetable oil in a pan so that it covers the slices halfway. The oil is hot enough when small bubbles form around a piece of breadcrumb dropped in.
TIP:The correct oil temperature is key to perfect frying. Use a thermometer to ensure the oil is neither too cold nor overheated, which prevents the food from absorbing too much oil or burning.
- 5
Fry the coated cheese for 2 to 3 minutes on each side until golden. Then lift it onto a plate lined with a paper towel so the excess fat drains off.
- 6
Meanwhile, peel the potatoes, cut them into quarters and boil them in water until tender, about 20 minutes. Drain and serve hot with a generous spoonful of the homemade tartar.
More tips:
If you choose Edam with at least 45 % fat in dry matter, the cheese melts beautifully while frying and does not dry out. Low-fat cheeses are harder to coat.
You can easily whip up tartar sauce at home from mayonnaise, chopped pickles, onion and mustard. Homemade tartar sauce always has a fuller flavor than the store-bought kind.
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Topic: Czech Cuisine
