Published: · Modified: by Petra Kupská
Jump to Recipe
Smažený sýr, also called "smažák," is very popular in the Czech Republic. It’s a classic found on the menu in nearly every restaurant. Czech fried cheese is easily made at home.
Table of Contents hide
➜ What Is Czech Fried Cheese?
➜ Pronunciation
➜ Which Cheese Is Best for Frying?
How To Make Czech Fried Cheese
➜ The Cheese leak out. What now?
➜ Useful Tips
Smažený sýr - Czech Breaded Fried Cheese
➜ What Is Czech Fried Cheese?
Czech fried cheese, known as Smazeny syr, is a slice of semi-hard cheese, about 1/2 inch (1 cm) thick. The slice is coated with flour, beaten eggs, and breadcrumbs, then pan-fried in a thick layer of fat.
Think of fried cheese as a main course, and either French fries or various types of potatoes (boiled, mashed, crushed, parsley potatoes) are served as a side dish.
The traditional condiment served with fried cheese is „tatarská omáčka“, a Czech tartar sauce.
➜ Pronunciation
According to IPA, smažený sýr is pronounced as [ˈsmaʒɛniː ˈsiːr].
Here is a short audio clip on how to pronounce "smažák" and "smažený sýr":
➜ Which Cheese Is Best for Frying?
In terms of taste and melting point, the most common choice of Czechs is Eidam (Edam) or Gouda with a fat content of up to 30 %. These are semi-hard types of Dutch cheese.
The following types of cheese are also very well suited for coating and frying: Monterey Jack, Mozzarella, Swiss Gruyère.
How To Make Czech Fried Cheese
- Prepare three bowls, put the flour, beaten eggs and breadcrumbs in each bowl.
- Coat a slice of cheese first in a bowl with flour, then with eggs and finally with breadcrumbs.
- For a perfect result, repeat steps 3 and 4.
- Fry the coated cheese slices on both sides in the fat until golden brown.
✅You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
TIP: Dip the cheese in cold water before coating if you want the flour to stick to the cheese better.
➜ The Cheese leak out. What now?
If you don‘t want the cheese to ooze out during frying, coat it twice in the beaten eggs and breadcrumbs – the crust will be thicker then.
I didn´t double the coating, you can see the sides of the ‘smažák’ have leaked out a bit – but it doesn´t affect the taste of smažený sýr at all!
➜ Useful Tips
- You don’t need to go to a restaurant to enjoy fried cheese, it’s often served as a street food – "smažený sýr vhousce" (fried cheese in a bun).
- Tartar sauce is the typical dipping sauce served with smažený sýr. Make it beforehand so that it’s all ready when the cheese is finished.
- Slovaks, our south-eastern neighbors, know smažený sýr as „vyprážaný syr“.
Best Sides for Fried Cheese
- Crushed potatoes – šťouchané brambory as a side dish
- Tartar sauce – tatarská omáčka or tatarka as a condiment
- Parsley potatoes – easy done in no time!
Smažený sýr - Czech Breaded Fried Cheese
The Czech classical breaded fried cheese, crispy and delicious. In a Czech pub, it´s always a safe bet!
5 from 1 vote
Print Pin
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 553kcal
Author: Petra Kupská
Course: Main Course
Cuisine: Czech
Keyword: Czech breaded fried cheese, smažák, smažený sýr
Ingredients
- 4 slices hard cheese 1/3-1/2-inch thick Gouda, Edam, Monterey Jack, Mozzarella, Swiss Gruyère
- ⅓ cup all-purpose flour (43 g)
- 1 cup breadcrumbs (120 g)
- 2 eggs lightly beaten
- pinch of salt
- oil for frying
Instructions
Heat a thick layer of fat in a pan.
Beat the eggs lightly with a fork, and add a pinch of salt.
Get the slices of cheese ready. Firstly, coat the slice of cheese in the flour, then in the beaten eggs, and lastly in the breadcrumbs.
Turn the pan temperature to medium and fry the coated cheese on both sides, each about 3-4 minutes until it turns golden brown.
Serve the cheese immediately with a potato side dish and the tartar sauce as the condiment.
Notes
- Makes 4 portions.
- If you are based in the US, the best cheese for frying is Monterey Jack, Mozzarella, Swiss Gruyère
- The combination of hot cheese in a crispy crust and tartar sauce stands out the best when served as soon as possible after frying. The longer you let the cheese cool down, the chewier it becomes (no worries, it will still taste great).
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
Nutritional Estimate pro portion
Calories: 553kcal | Carbohydrates: 29g | Protein: 25g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 913mg | Potassium: 228mg | Fiber: 1g | Sugar: 3g | Vitamin A: 704IU | Calcium: 581mg | Iron: 2mg
Nutrition Disclosure
Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
More from Main Courses
- Mushroom Barley Casserole (Czech Houbový Kuba)
- Easy Oven-Roasted Stuffed Chicken
- Sauerkraut Potato Mash (Czech Lepenice)
- Creamy Chicken Breast Paprikash
Reader Interactions
Comments
Blazena
My grandson John loves smazeny syr, it is typical Czech meal. It is served best with tartar sauce, I always make my own!Reply
Karel
Smazeny syr is full of carcinogens!!! That's why Czech people die prematurely.
Reply
Petra Kupská
Whoops, I've lived in the Czech Republic for over 40 years and I can say with peace that fried cheese is not a reason for Czechs to die prematurely, really.
Reply
