This super-easy fried cheese snack from the Czech Republic ticks all the street food satisfaction boxes – crisp outside, oozing melting middle, and a sharp, tangy sauce to go with it. The trick to getting a crunchy exterior with the cheese melting all over the pan is the double coating of egg and breadcrumbs, so don’t scrimp on this step.
Place the flour in a shallow bowl, the eggs in another and the breadcrumbs in a third. Take a wedge of cheese and roll it in the flour, then dip into the egg, submerging it to wet it all over. Then roll in the breadcrumbs until completely coated. Set aside on a plate and repeat with the other 3 pieces of cheese. Then re-dip each one into the remaining egg, and roll once more in the breadcrumbs to give each piece a second coat. Return to the plate and chill in the fridge for an hour.
Meanwhile, make the tartare sauce by mixing together the mayonnaise, vinegar, mustard, onion, gherkins and lemon zest in a small bowl. Season to taste with salt and pepper and set aside.
Take a large frying pan, pour in a good 5mm of oil and set over a medium-high heat. Once the oil is hot, fry the cheese wedges for 2–3 minutes on each side until bronzed and crisp. Serve immediately while the cheese is still molten, garnished with the chives, and with the tartare sauce dolloped alongside to dunk in as you eat.
