There was a time when this lunch ruled dining rooms and home kitchens. Fried cheese with potatoes was a safe bet – quick, filling and irresistible to most people. And as soon as you prepare it honestly, you will understand why it is not forgotten to this day.
Just say “fryer” and most of us immediately think of the pub on the corner. But it’s not just fried cheese . It is one of the most popular lunches ever.
For a video from Grandma’s TV with instructions for a fryer that doesn’t leak, check out YouTube:
Crunchy breadcrumbs, melted cheese and potatoes. A simple meal that fills you up . And if you prepare it right, it still tastes surprisingly good today.
Why was the fryer such a hit?
Fried cheese spread in our country mainly because it was available and cheap. Meat was not always a matter of course, but almost everyone had cheese and a few basic ingredients at home.
In addition, it was food that fills and tastes almost everyone. It was this combination that made it a classic that still holds up today.
How about fried cheese that doesn’t leak
You may be familiar with it, the cheese in the pan bursts and instead of the crispy coating, all that remains is an empty crumb.
The basis is the correct packaging. The cheese needs to be coated twice – flour, egg, breadcrumbs and egg and breadcrumbs again. This creates a firm crust that holds the cheese inside.
It is also important to fry in sufficiently hot oil. When the oil is cold, the cheese starts to melt before the crust forms.
Recipe for fried cheese with potatoes
Raw materials:
- 4 slices of edamame
- 2 eggs
- plain flour
- breadcrumbs
- oil for frying
- 4-5 large potatoes
- salt
Procedure:
Peel the potatoes, cut them and boil them in salted water until soft. Coat the cheese first in flour, then in egg and finally in breadcrumbs. Repeat the whole process once more to create a solid layer. Heat enough oil in a pan and fry the cheese on both sides until golden. Serve with boiled potatoes or with tartar sauce.
A little trick from the chef’s kitchen
“If you want to make sure that the cheese doesn’t leak, put it in the freezer for a while before frying. It only takes 10 minutes and you’ll notice the difference right away. You can pull the wrap before the cheese starts to melt,” advises chef David Šlapák.
A classic that returns
We may have forgotten about the fryer for a while, but it’s coming back in a big way. You can find it in better restaurants, but also at home in a more modern form.
And it’s no wonder, when done right, it’s a dish that has it all – crunch, flavor and filling. Sometimes it’s enough to go back to what worked a long time ago and just give it a new coat.
