Czech Fried Edam with Tartar Sauce

What you need

• 400 g (14 oz) edam, one block, firm and cold
• 60 g (1/2 cup) all-purpose flour
• 2 large eggs
• 100 g (1 cup) breadcrumbs, fine, dry
• 600 ml (2 1/2 cups) sunflower oil, for frying
• 1 pinch salt
• 4 tbsp tartar sauce, for serving
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Cut the edam into 4 slices about 1 cm (1/2 in) thick and pat them dry.

2. 2

   Stir a pinch of salt into the flour. Beat the eggs in a shallow dish and put the breadcrumbs on a plate.

3. 3

   Press each slice into the flour, shake off the excess, dip it in the eggs, then coat it in the breadcrumbs.

4. 4

   Dip the slices in the eggs and breadcrumbs a second time, pressing so the coating covers the faces and the edges with no gaps.

5. 5

   Chill the breaded slices on a plate for 20 min so the coating sets and the cheese holds its shape.

6. 6

   Pour the oil into a deep frying pan to a depth of 2 cm (3/4 in) and heat it to 175 °C (350 °F).

7. 7

   Fry 2 slices at a time for 2-3 min per side, until deep golden. Pull them out before any cheese leaks.

8. 8

   Drain on paper towels and serve right away with tartar sauce and lemon wedges.

Imported from kartavkusa.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.