Crispy Rántott Sajt with Parsley Potatoes and Tartar Sauce

Why You’ll Love This Recipe

• Authentic Hungarian comfort: shatteringly crisp crust, molten cheesy center.
• Foolproof double-breading and a short freeze keep leaks to a minimum.
• Balanced plate: rich fried cheese with bright lemon, herby potatoes, and a cool, tangy tartar sauce.
• Uses easy-to-find ingredients and a straightforward method for home kitchens.

Grocery List

• Produce: Waxy potatoes, flat-leaf parsley, lemon, dill pickles, dill, shallot (or red onion)
• Dairy: Semi-firm cheese block (Trappista/Edam/young Gouda), eggs, unsalted butter, sour cream
• Pantry: All-purpose flour, fine dry breadcrumbs, mayonnaise, Dijon mustard, capers, olive oil, neutral frying oil, paprika, salt, pepper, sugar

Full Ingredients

For the Fried Cheese (Rántott sajt)

• 600 g semi-firm cheese (Trappista, Edam, or young Gouda), cut into 8 slabs about 2 cm thick
• 120 g (1 cup) all-purpose flour
• 4 large eggs, beaten
• 200 g (about 2 1/4 cups) fine dry breadcrumbs (zsemlemorzsa if available)
• 1 tsp fine sea salt (for seasoning crumbs), plus a pinch to finish
• 1/2 tsp sweet paprika (optional but classic)
• 1/4 tsp freshly ground black pepper
• 1.5 liters neutral frying oil (sunflower or canola)

For the Parsley Potatoes

• 1 kg waxy potatoes (e.g., Yukon Gold), scrubbed and cut into 3–4 cm chunks
• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 1/2 cup finely chopped flat-leaf parsley
• 1 tsp fine salt, plus more to taste
• Freshly ground black pepper, to taste

For the Cool Tartar Sauce

• 120 g (1/2 cup) mayonnaise
• 60 g (1/4 cup) sour cream
• 45 g (about 1/3 cup) finely chopped dill pickles
• 1 tbsp capers, rinsed and finely chopped
• 1 tbsp minced shallot (or red onion)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 tsp Dijon mustard
• Pinch of sugar
• Salt and pepper, to taste

To Serve

• Lemon wedges (1–2 lemons)
• Extra chopped parsley

Step-by-Step Instructions

Step 1: Prep and parboil the potatoes

Scrub potatoes well and cut into 3–4 cm chunks. Place in a pot, cover with cold water by 2–3 cm, add 1 tsp salt, and bring to a boil. Simmer 12–15 minutes until just tender when pierced. Drain and return to the hot pot off the heat for 2 minutes to steam-dry (this helps the parsley and fats cling later). Keep covered and warm.

Step 2: Make the tartar sauce

In a small bowl, stir together mayonnaise, sour cream, chopped pickles, capers, shallot, lemon juice, dill, Dijon, sugar, and a pinch each of salt and pepper. Taste and adjust lemon, salt, and pepper. Cover and refrigerate until serving; chilling thickens the sauce and blends flavors.

Step 3: Cut and dry the cheese

Slice the cheese into eight even 2 cm-thick slabs. Pat each piece very dry on all sides with paper towels—moisture causes coating to slip and encourages leaking during frying.

Step 4: Set up a double-breading station

Place flour in a shallow dish. Beat eggs in a second dish. In a third dish, combine breadcrumbs with 1 tsp salt, paprika, and black pepper. Working one piece at a time, coat cheese in flour (shake off excess), dip in egg, then coat in breadcrumbs, pressing firmly. Dip again in egg and coat a second time in breadcrumbs, pressing the corners. Arrange on a tray and freeze 15–20 minutes to firm up.

Step 5: Heat the oil

Pour 5–7 cm of neutral oil into a deep, heavy pot. Heat to 175–180°C (350–356°F). Monitor with a thermometer. Set a wire rack over a sheet pan for draining. If you like, keep your oven at 95°C (200°F) to hold fried pieces crisp while you finish batches.

Step 6: Fry the cheese

Fry 2–3 pieces at a time so you don’t drop the temperature. Cook 3–4 minutes total, turning once, until deeply golden with a tight, even crust. If a small seam opens, gently turn to seal. Transfer to the rack, sprinkle with a tiny pinch of salt, and keep warm in the low oven. Return the oil to 175–180°C between batches.

Step 7: Finish the parsley potatoes and serve

Add butter, olive oil, and parsley to the warm potatoes; toss gently to coat. Season with salt and pepper to taste. Plate 2 cheese slabs per person with a spoonful of tartar sauce, a generous scoop of parsley potatoes, and lemon wedges for squeezing. Garnish with extra parsley.

Pro Tips

• Double-breading is non-negotiable; it creates a thick, sealed shell that keeps cheese from leaking.
• A brief freeze (15–20 minutes) firms up the coating for cleaner frying and a tighter crust.
• Use fine, dry breadcrumbs rather than panko for the most traditional, crackly crust.
• Keep oil between 175–180°C; too cool makes greasy crumbs, too hot ruptures the crust.
• Drain on a wire rack, not paper towels, to keep the exterior crisp.

Variations

• Sesame crust: Mix 2 tbsp toasted sesame seeds into the breadcrumbs for a nutty twist.
• Herbed crumbs: Add 1 tsp dried marjoram or oregano to the breadcrumb mix for a fragrant crust.
• Air fryer option: Spray the double-breaded cheese lightly with oil and air fry at 200°C (390°F) for 6–8 minutes, turning once; results are lighter but still crisp.

Storage & Make-Ahead

Breaded, uncooked cheese can be frozen in a single layer until firm, then stored in an airtight container for up to 1 month; fry from frozen, adding 1–2 minutes. Tartar sauce keeps 3 days refrigerated. Leftover fried cheese keeps 2 days; re-crisp on a rack at 200°C (400°F) for 8–10 minutes. Parsley potatoes are best fresh, but you can parboil and chill the potatoes up to 24 hours ahead; rewarm in a skillet with butter, oil, and parsley.

Nutrition (per serving)

Approximate values: 1200 kcal; 70 g fat; 90 g carbohydrates; 45 g protein; 3 g fiber; 1700 mg sodium. Values will vary based on cheese type and oil absorption.