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Smažený sýr arrives at the table still crackling from the hot oil, its golden breadcrumb crust shattering between the teeth as the hot cheese inside begins to ooze outward. This Czech pub staple is simple: semi-hard cheese like Edam or Hermelin, breaded and fried for just long enough that the exterior turns crispy while the interior reaches melting temperature. The cheese choice matters—too soft and it escapes the breading, too hard and it won't melt. The dish works because of this contrast: the crackle and snap of the fried coating against the creamy cheese center, served with acidic tartar sauce and perhaps a squeeze of lemon.
In one shallow dish, place the flour. In another dish, beat the eggs. In a third dish, combine the breadcrumbs with paprika, garlic powder, salt, and pepper.
Dredge each cheese slice in the flour, shaking off excess. Dip it into the beaten eggs, then coat it thoroughly with the breadcrumb mixture. Press the breadcrumbs onto the cheese to ensure they adhere well.
In a large skillet, heat about 1/2 inch of vegetable oil over medium heat.
Once the oil is hot (you can test it by dropping in a breadcrumb; it should sizzle), carefully add the breaded cheese slices. Fry for 2-3 minutes on each side, or until golden brown and crispy.
Remove the cheese from the skillet and place it on a paper towel-lined plate to drain excess oil.
Serve the fried cheese with lemon wedges and tartar or garlic sauce if desired.
Edam and Hermelin are traditional—both semi-hard cheeses that melt without running completely. Gouda also works well. The cheese must be thick enough (at least 1/2 inch) to maintain structure while frying but thin enough to melt through during cooking.
Double-breading helps: flour, then egg, then breadcrumbs. Press the breadcrumbs firmly onto the cheese so they adhere well. Use panko breadcrumbs if available—they fry crisper than standard breadcrumbs.
Only 2-3 minutes total is needed—the cheese will be fully melted and the breading golden brown. Frying too long causes the cheese to escape; too short and it won't melt. Watch carefully and remove as soon as the breading turns golden.
Oven-baking doesn't produce the same result—the crispy exterior is what makes smažený sýr special, and deep-frying is essential. Shallow-frying in a skillet with 1/2 inch of oil is acceptable if you don't want a full deep fryer.
Tartar sauce is traditional, providing acidic bite that cuts through the richness. Some serve it with garlic mayo or simple lemon wedges. The sauce's main job is to balance the richness of the melted cheese.