Slovak fried cheese, a thick slab of edam-style cheese breaded and fried golden, served with chips, tartar sauce and fries at every casual restaurant.

Vyprazany syr emerged in Czechoslovakia in the 1960s as a vegetarian alternative to schnitzel and has anchored the casual Slovak menu since. The dish remains the canonical cheap protein at Slovak pubs and student canteens, paired with hranolky (chips) and tartar sauce. The Edam-style block cheese used for the dish was first manufactured at Liptov dairies and remains the backbone of the recipe today across Slovak pubs.

Where to eat Vyprazany syr in Bratislava

5 editor picks for Vyprazany syr in Bratislava, ranked by editorial score. All Bratislava signature dishes · Vyprazany syr across every city.

Make it at home

Serves 225 minEasy

Ingredients

  • 2 slices Edam cheese, 1 cm thick, 100 g each
  • 100 g plain flour
  • 2 eggs, beaten
  • 150 g breadcrumbs
  • 500 ml sunflower oil to fry
  • Tartar sauce to serve
  • French fries to serve

Method

  1. Dust the cheese slices in flour.
  2. Dip into the beaten egg, then coat in breadcrumbs.
  3. Repeat the egg and breadcrumb stage a second time for a thick crust.
  4. Heat the oil to 180C.
  5. Fry the cheese 2-3 minutes per side until deep gold.
  6. Drain on kitchen paper.
  7. Serve with tartar sauce and fries.

Editor tip. The double breading is critical; a single coat lets the cheese leak out into the oil.

Common allergens: Gluten, Dairy, Egg.