Russian Season

I’ve been going to post this recipe for ages but never had any decent photos! Today I finally wasn’t in a hurry (you know, Vyprážaný syr is a very quick dish to make, so it’s good to make when you’re short on time) so I made some shots for our blog!
Vyprážaný syr is probably my favourite recipe from Slovakia. I had eaten it a few times in my hometown before, but it was Slovakia where I first tried it as a main course – accompanied by pommes frites and vegetables. I have to say there is quite a limited choice of main courses for vegetarians in Slovak restaurants, so I always opted for fried cheese – and never regretted that, as it was equally delicious in all towns I visited. This summer I learned how to make it at home, and even though I haven’t yet mastered the technique of frying cheese so that it never leaks out of the crust (tips and suggestions are welcome!), I have made some useful notices about the process in general. The first one is to use a harder sort of cheese with few holes – Gouda cheese is pretty perfect in this respect. Another thing I consider crucial is the breadcrumbs. Do not use any store-bought breadcrumbs; make your own for an extra-crunchy, extra-flaky crust. The smell of fried home-made breadcrumbs mixed with eggs is so cosy and warming!

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