Fried Cheese with Potatoes

Prepare 3 deeper bowls. Pour breadcrumbs into one, semi-coarse flour into the second, and whisk 1 egg with 50 ml of milk in the last bowl. Then, prepare an empty plate.

First, dip the eidam blocks in water so that the flour adheres better. Then, coat them first in flour, then in the egg mixture, then in breadcrumbs, and finally once more in the egg mixture and breadcrumbs. Place the coated eidams on the prepared plate and put them in the freezer for 30⁠–⁠35 minutes ⁠–⁠ this will ensure the cheese has a better consistency after frying and won't leak out during frying.

While the coated eidams are chilling, cook the potatoes: Fill a large pot with a sufficient amount of water and salt the water. Then, peel the potatoes, cut them into smaller pieces, and place them in the pot with water. Next, bring the water to a boil over medium heat and then let the potatoes cook for 17⁠–⁠18 minutes until tender. After cooking, drain them, return them to the pot, and cover with a lid to keep them warm until you prepare the fried cheese.