Cheese dishes
Smažený sýr v housce – fried cheese in a bun
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A thick slice of Edam in a sealed golden crumb coating, served in a bun with tartare sauce. This Czech snack needs an intact coating to keep the softened cheese from escaping.
Timing
- Preparation: about 20 minutes, including about 5 minutes during chilling
- Chilling: 10 minutes
- Frying: about 10 minutes for two batches
- Total time: about 35 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 840 kcal
- Protein
- ≈ 39.6 g
- Carbohydrates
- ≈ 59.3 g
- Fat
- ≈ 47.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Cheese uses Edam with 40% fat in dry matter. All coating including 100 g egg is conservatively counted; assumed absorbed oil is 32 g. Tartare sauce uses prepared remoulade as a comparison and all buns are included.
Quantity assumptions and ingredient mapping
- 400 g Edam in four slices about 1 cm thick · ≈ 400.0 g · Assumed quantity / reference product
- 50 g plain wheat flour · ≈ 50.0 g · Assumed quantity / reference product
- 2 medium eggs · ≈ 100.0 g · Assumed quantity / reference product
- 100 g fine breadcrumbs · ≈ 100.0 g · Assumed quantity / reference product
- 300 ml neutral oil for frying, not all absorbed · ≈ 32.0 g
- 4 white buns, about 240 g total · ≈ 240.0 g · Assumed quantity / reference product
- 80 g prepared tartare sauce · ≈ 80.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g Edam in four slices about 1 cm thick
- 50 g plain wheat flour
- 2 medium eggs
- 100 g fine breadcrumbs
- 300 ml neutral oil for frying, not all absorbed
- 4 white buns, about 240 g total
- 80 g prepared tartare sauce
Instructions
- Pat cheese dry. Set out flour, beaten eggs and crumbs on three plates. Coat cheese fully in flour, then egg and crumbs. Repeat egg and crumbs, sealing the edges especially well.
- Chill coated slices for 10 minutes. Meanwhile split buns and have tartare sauce ready.
- Heat oil in a suitably deep frying pan to about 175°C. Fry cheese in two small batches for about 1–2 minutes per side until golden. Turn carefully with a wide spatula without piercing. Remove once coating is golden and cheese soft inside.
- Drain briefly and immediately place in buns with 20 g sauce each. Take care with the hot cheese on the first bite.
Tips
- Gouda is an identified alternative. Avoid very thin sandwich slices. Tartare sauce is a prepared product here and its composition varies.
- Discard breading leftovers after contact with egg. Do not leave cheese in oil too long or it may leak.
