Smažený Sýr Breaded Edam Fried Cheese with Homemade Tartar Sauce

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thick slabs of Edam, double-breaded and fried until golden and molten inside. This Prague pub favorite comes with a tangy homemade tartar sauce and boiled potatoes. This Czech-inspired beef recipe (vegetarian), ready in about 50 minutes, layers all-purpose flour, eggs, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 980 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Czech cuisine 980 cal/serving

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Ingredients

600 g Edam cheese, cut into 1.5 cm thick slabs
100 g all-purpose flour
3 eggs
2 tbsp whole milk
200 g fine dry breadcrumbs
500 ml neutral oil, for frying
150 g mayonnaise
50 g sour cream
3 gherkins, finely chopped
1 tbsp capers, chopped
1 shallot, minced
2 tbsp fresh chives, snipped
1 tbsp lemon juice
700 g baby potatoes
20 g unsalted butter
2 tbsp fresh parsley, chopped
to taste salt

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Mesh Strainers, 3 Count Stainless Steel Mesh Strainers for Kitchen, Fine Mesh Kitchen Strainer Set for Sifting, Straining & Cooking, Silver, CTG-00-3MS
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Instructions

Step 1: Make the tartar sauce: mix the mayonnaise, sour cream, gherkins, capers, shallot, chives and lemon juice. Season and chill.
Step 2: Boil the potatoes in salted water for 15 to 18 minutes until tender. Drain and toss them with the butter and parsley.
Step 3: Set up three plates: flour, eggs beaten with the milk, and breadcrumbs. Coat each cheese slab in flour, then egg, then crumbs. Dip it in the egg and crumbs a second time to seal it completely.
Step 4: Chill the breaded cheese for 15 minutes so it holds its shape.
Step 5: Heat the oil to 175°C (350°F). Fry the cheese 2 pieces at a time for 1 to 2 minutes per side, until deep golden. Pull them out at the first sign of a leak.
Step 6: Drain briefly and serve right away with the tartar sauce and parsley potatoes.