In my family, we used to call fried cheese “Šárka’s national dish.” I was my twin sister’s absolute most favorite dish that she would ask for on special occasions and order at restaurants. Well what’s not to like about ooey gooey slab of cheese with crispy breadcrumb topping, served with potatoes and tartar sauce? I just went to my favorite Polish store and saw “edam” there. That’s what we call “eidam” and use to make fried cheese. If I couldn’t find edam, muenster would be my next choice. Mozzarella would work, too but it would taste like, well, mozzarella sticks. It’s all about the ooziness. Don’t forget the tartar sauce!
Ingredients:
1 thick slice of edam (or muenster, mozzarella, or any melty cheese)
Flour for drenching
1 egg
Salt
Breadcrumbs (preferably regular breadcrumbs, not Panko)
Oil for frying (such as canola oil)
Potatoes for serving
Tartar sauce:
1 cup mayonnaise
1 pickle
1/2 small onion
Salt
Pepper
Pickle juice
Directions:
- Set up a breading station: flour, egg with salt, and breadcrumbs in separate plates next to each other.
- Drench the slice of cheese in flour, then egg, then breadcrumbs. Press down so the breadcrumbs stick to the cheese.
- Pour enough oil in a frying pan to cover the cheese half way. Heat the oil. You know it’s ready if it sizzles when you drop a bit of breadcrumbs in it.
- Put the cheese in and fry on both sides, about two minutes per side. Leave the heat high so it browns quickly. The cheese melts in no time. If you fry it too long it will start oozing out of the breading.
- Place it on a paper towel to soak up the excess oil.
- Serve immediately with potatoes and tartar sauce.
Tartar sauce:
Chop the onion and pickle finely. Mix with the mayonnaise and season with salt, pepper, and pickle juice.