Hungarian Rántott Sajt (Fried Breaded Cheese)

About This Recipe

Hungarian Rántott Sajt is a real, traditional Hungarian dish, known as Fried Breaded Cheese. Thick slices of semi-hard cheese breaded and deep-fried until the crust shatters and the center turns molten.\n\nRántott sajt became a staple of Hungarian restaurant menus in the socialist era of the mid-20th century, valued as an affordable, satisfying dish that could be made from widely available block cheese.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 8 slicestrappista or Edam cheese(cut about 1.5 cm thick)
• 0.5 cupall-purpose flour
• 2eggs(beaten)
• 1.5 cupsbreadcrumbs
• 1 Lneutral oil(for frying)
• 1lemon(cut into wedges, to serve)
• 4 tbsptartar sauce(to serve)

Instructions

1. 1

   Set up breading station

   Arrange flour, beaten eggs and breadcrumbs in three separate shallow dishes.

2. 2

   Bread the cheese

   Dredge each cheese slice in flour, then egg, then breadcrumbs, pressing firmly. Repeat the egg and breadcrumb step a second time for a thicker, more sealed crust.

3. 3

   Chill briefly

   Place the breaded cheese slices in the freezer for 15 minutes to firm up; this helps prevent the cheese from oozing out too fast during frying.

4. 4

   Heat the oil

   Heat oil to 175°C (350°F) in a deep pot.

5. 5

   Fry

   Fry the cheese slices for about 1.5 minutes per side, until deeply golden; work quickly since the interior melts fast.

6. 6

   Serve

   Drain briefly and serve immediately with lemon wedges and tartar sauce, ideally with fries alongside as a classic Hungarian pairing.

Variations

• •

  Use a spicier pepper-jack style cheese for a modern twist.

• •

  Serve with a garlicky mayonnaise dip instead of tartar sauce.

• •

  A version stuffed with a thin slice of ham inside the cheese makes a heartier variation.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions