COPPERVyprazany syr recipe
Thick slices of Edam, double-breaded and fried just long enough for the crust to set while the inside turns molten, always served with tartar sauce and potatoes.
Ingredients
- 400 g edam cheese
- 60 g all-purpose flour
- 3 eggs
- 150 g breadcrumbs
- 500 ml vegetable oil
- 150 g tartar sauce
- 600 g potatoes
- 1 tsp salt
How to make Vyprazany syr
- Boil 600 g peeled potatoes in salted water for about 20 minutes (or make fries) while you prepare the cheese.
- Cut 400 g Edam (45% fat) into slices 1 to 1.5 cm thick: thinner slices leak before the crust sets, thicker ones stay firm inside.
- Set out three plates: 60 g flour, 3 eggs beaten with a pinch of salt, and 150 g fine breadcrumbs.
- Coat each slice in flour, then egg, then breadcrumbs, pressing well and sealing the edges; dip again in egg and breadcrumbs (no flour the second time) so the double coat holds the cheese in.
- Put the breaded slices in the freezer for 30 minutes so the coating firms up.
- Heat 500 ml oil to 170 to 180 °C in a deep pan and fry the slices for 1 to 2 minutes per side, turning once, until golden; take them out as soon as they start to puff.
- Drain on paper towels and serve immediately with 600 g tartar sauce and the potatoes.
What is Vyprazany syr?
Vyprazany syr is a traditional dish from Slovakia, cooked in a pan, and takes about 1 hour from start to finish. It is built around potatoes, edam cheese and breadcrumbs. The recipe below uses 8 ingredients and is written out step by step.
How long does Vyprazany syr take?
At 60 minutes it is quicker than 77% of the 586 dishes in Copper's atlas. Copper's atlas has 59 dishes built on potatoes. The method runs to 7 steps, the longest being 30 minutes.
Any tips for making Vyprazany syr?
Cut the Edam 1 to 1.5 cm thick, double-bread it sealing the edges, and freeze the slices 30 minutes so the crust sets before the cheese leaks.
How Vyprazany syr compares
Hard to find elsewhere: edam cheese (1) and tartar sauce (2).
Copper documents Slovakia alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.