Entree: Hungary – Budapest & Central Hungary – Rántott Sajt (Hungarian breaded and fried cheese, typically served hot with lemon and jam)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 8 min

Additional 25 min

Total 1 hr

Ingredients

1 lb (454 g) Trappista or Edam cheese, cut into 4 equal portions, approx. 4 oz (115 g) each (estimate: Please identify which of the two named cheeses was used; the recipe gives no basis for choosing between them.)
1/2 cup (60 g) all-purpose flour
2 large eggs, beaten
1 1/2 cups (150 g) plain dry breadcrumbs
2 cups (480 ml) vegetable oil for frying
Kosher salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, for serving
1/3 cup (100 g) cranberry or lingonberry jam, or tartar sauce, for serving

Instructions

1. Cut the cheese into 4 thick slices or blocks, about 4 oz (115 g) each. Place the pieces on a tray, cover, and freeze for 20–30 minutes to firm the cheese slightly; this helps prevent excessive melting during frying.
2. Set up a breading station with three shallow dishes: 1) 1/2 cup (60 g) flour seasoned with a pinch of salt and pepper, 2) 2 large eggs beaten, 3) 1 1/2 cups (150 g) breadcrumbs. Remove the chilled cheese from the freezer.
3. Working one piece at a time, dredge the cheese in flour, shake off excess, dip in beaten egg, press into breadcrumbs to coat thoroughly; for a sturdier shell, repeat egg and breadcrumbs for a double coating.
4. Heat 2 cups (480 ml) vegetable oil in a wide skillet over medium-high heat until shimmering and about 350°F (177°C) if using a thermometer. Carefully add breaded cheese pieces (do not overcrowd) and fry 1–2 minutes per side until golden brown and crisp.
5. Transfer to a wire rack or paper towels to drain briefly. Season with a light pinch of salt, serve immediately with lemon wedges and 1/3 cup (100 g) cranberry or lingonberry jam or tartar sauce on the side.