{"id":198201,"title":"Kv\u011bt\u00e1k v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:34:48+01:00","plain":"R\u016f\u017ei\u010dky kv\u011bt\u00e1ku pe\u010den\u00e9 v horkovzdu\u0161n\u00e9 frit\u00e9ze, na okraj\u00edch zlatav\u00e9 a k\u0159upav\u00e9, uvnit\u0159 m\u011bkk\u00e9, ochucen\u00e9 paprikou, kari a trochou citronu.\n\n\n\nOtev\u0159ete ko\u0161 a okam\u017eit\u011b se vyval\u00ed v\u016fn\u011b, ope\u010den\u00e1 paprika, h\u0159ejiv\u00e9 kari, jemn\u00fd n\u00e1dech l\u00edskov\u00fdch o\u0159\u00ed\u0161k\u016f. R\u016f\u017ei\u010dky z\u00edskaly nepravideln\u00e9 hn\u011bd\u00e9 zbarven\u00ed, jak\u00e9ho v hrnci nikdy nedos\u00e1hnete, \u0161pi\u010dky je\u0161t\u011b praskaj\u00ed a citron na posledn\u00ed chv\u00edli v\u0161echny chut\u011b probud\u00ed. \n\n\n\nNap\u00edchnete jednu, abyste zkontrolovali, jestli je hotov\u00e1, pak druhou a m\u00edsa se vypr\u00e1zdn\u00ed je\u0161t\u011b d\u0159\u00edv, ne\u017e doraz\u00ed na st\u016fl. Kv\u011bt\u00e1k m\u00e1 p\u0159itom pov\u011bst rozm\u011bkl\u00e9 zeleniny, kterou je c\u00edtit cel\u00e1 kuchy\u0148. Ke zm\u011bn\u011b ale sta\u010d\u00ed m\u00e1lo.\n\n\n\nStejn\u00fd ko\u0161, stejn\u00fd postup, tentokr\u00e1t s cuketami v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\n\n\nCo je kv\u011bt\u00e1k z horkovzdu\u0161n\u00e9 frit\u00e9zy?\n\n\n\nR\u016f\u017ei\u010dky kv\u011bt\u00e1ku o velikosti 3 a\u017e 4 cm, obalen\u00e9 v olivov\u00e9m oleji a ko\u0159en\u00ed, upe\u010den\u00e9 v horkovzdu\u0161n\u00e9m p\u0159\u00edstroji na kuchy\u0148sk\u00e9 lince. Nejde o sma\u017een\u00ed, nic se nekoupe v oleji: vzduch rychle proud\u00ed kolem jednotliv\u00fdch kousk\u016f a tepeln\u011b je upravuje konvekc\u00ed. O zbytek se postar\u00e1 tvar zeleniny, jej\u00ed v\u00fd\u010dn\u011blky zachycuj\u00ed teplo a rychle hn\u011bdnou, zat\u00edmco hutn\u011bj\u0161\u00ed stonek m\u011bkne. Stejn\u00fd princip plat\u00ed pro v\u011bt\u0161inu zeleniny v ko\u0161i, od cuket po lilky.\n\n\n\nProud\u00edc\u00ed vzduch odv\u00e1d\u00ed povrchovou vlhkost, kter\u00e1 b\u011b\u017en\u011b br\u00e1n\u00ed zhn\u011bdnut\u00ed. Jakmile povrch oschne, Maillardova reakce vytvo\u0159\u00ed ope\u010den\u00e9 t\u00f3ny a chu\u0165 l\u00edskov\u00fdch o\u0159\u00ed\u0161k\u016f a z\u00e1rove\u0148 zmiz\u00ed sirn\u00fd pach kv\u011bt\u00e1ku va\u0159en\u00e9ho ve vod\u011b. Olej tu nen\u00ed na ozdobu, dr\u017e\u00ed ko\u0159en\u00ed na \u010dlenit\u00e9m povrchu a rozv\u00e1d\u00ed teplo. S p\u0159\u00edpravou dal\u0161\u00ed zeleniny pom\u016f\u017ee tabulka \u010das\u016f p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nPodobn\u011b p\u0159ipraven\u00e9 lilky z horkovzdu\u0161n\u00e9 frit\u00e9zy jsou uvnit\u0159 kr\u00e1sn\u011b vl\u00e1\u010dn\u00e9\n\n\n\nZ odm\u00edtan\u00e9 zeleniny pravideln\u00fdm hostem v ko\u0161i\n\n\n\nKv\u011bt\u00e1k dlouho dopl\u00e1cel na zp\u016fsob p\u0159\u00edpravy. Ve vod\u011b nebo v p\u00e1\u0159e pou\u0161t\u00ed \u0161\u0165\u00e1vu, rozm\u011bkne a uvol\u0148uje sirn\u00e9 slou\u010deniny, kter\u00e9 mu vyslou\u017eily pach nevaln\u00e9 j\u00eddelny. V troub\u011b se sice dal dob\u0159e up\u00e9ct, ale zabralo to nejm\u00e9n\u011b p\u016fl hodiny a pak je\u0161t\u011b zb\u00fdvalo vydrhnout plech.\n\n\n\nS p\u0159\u00edchodem horkovzdu\u0161n\u00e9 frit\u00e9zy do kuchyn\u00ed se takto pe\u010den\u00fd kv\u011bt\u00e1k stal re\u00e1lnou mo\u017enost\u00ed i na v\u0161edn\u00ed ve\u010der. Proud vzduchu zv\u00fdrazn\u00ed v\u016fni na povrchu a nahrad\u00ed zeln\u00fd pach o\u0159\u00ed\u0161kov\u00fdmi t\u00f3ny. P\u0159\u00edprava je natolik kr\u00e1tk\u00e1, \u017ee zachov\u00e1 v\u011bt\u0161inu vitaminu C a glukosinol\u00e1t\u016f, kter\u00e9 vrouc\u00ed voda vyplavuje a dlouh\u00e9 pe\u010den\u00ed v troub\u011b rozkl\u00e1d\u00e1.\n\n\n\nStejn\u00e9 zlatav\u00e9 r\u016f\u017ei\u010dky pak najdete v nejr\u016fzn\u011bj\u0161\u00edch kuchyn\u00edch. Ve verzi Buffalo je nejprve upe\u010dete dok\u0159upava, obal\u00edte v m\u00e1sle a p\u00e1liv\u00e9 om\u00e1\u010dce a pot\u00e9 kr\u00e1tce vr\u00e1t\u00edte do ko\u0161e. V indicko-\u010d\u00ednsk\u00e9m Gobi Manchurian se setk\u00e1vaj\u00ed se s\u00f3jovou om\u00e1\u010dkou, octem, chilli, z\u00e1zvorem, \u010desnekem a kuku\u0159i\u010dn\u00fdm \u0161krobem. Tak\u00e9 aloo gobi s\u00e1z\u00ed na ko\u0159en\u011bn\u00fd kv\u011bt\u00e1k, tentokr\u00e1t na p\u00e1nvi a s bramborami.\n\n\n\nK tomu pod\u00e1vejte bat\u00e1tov\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nHlavn\u00ed suroviny na kv\u011bt\u00e1k v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\n\n\nJeden st\u0159edn\u011b velk\u00fd kv\u011bt\u00e1k o hmotnosti p\u0159ibli\u017en\u011b 800 g vysta\u010d\u00ed pro \u010dty\u0159i. Odstra\u0148te vn\u011bj\u0161\u00ed listy, od\u0159\u00edzn\u011bte tvrdou spodn\u00ed \u010d\u00e1st ko\u0161\u0165\u00e1lu a hl\u00e1vku rozd\u011blte na stejn\u011b velk\u00e9 r\u016f\u017ei\u010dky o velikosti 3 a\u017e 4 cm. Pr\u00e1v\u011b na tom z\u00e1le\u017e\u00ed nejv\u00edc, dokonce v\u00edc ne\u017e na teplot\u011b. 2 l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje pokryj\u00ed \u010dlenit\u00fd povrch, udr\u017e\u00ed ko\u0159en\u00ed na m\u00edst\u011b navzdory proud\u011bn\u00ed vzduchu a zabr\u00e1n\u00ed vysych\u00e1n\u00ed \u0161pi\u010dek.\n\n\n\nZ\u00e1klad ochucen\u00ed tvo\u0159\u00ed t\u0159i slo\u017eky. Sladk\u00e1 paprika, 1 l\u017ei\u010dka, dod\u00e1 \u010dervenooran\u017eovou barvu. Mlet\u00e9 kari, \u00bd l\u017ei\u010dky, p\u0159inese jemnou h\u0159ejivost a hloubku chuti. L\u017e\u00edce citronov\u00e9 \u0161\u0165\u00e1vy vyv\u00e1\u017e\u00ed mastnotu a zv\u00fdrazn\u00ed chu\u0165 zlatav\u00fdch okraj\u016f, nakonec p\u0159ijde mo\u0159sk\u00e1 s\u016fl a \u010derstv\u011b mlet\u00fd \u010dern\u00fd pep\u0159.\n\n\n\nZ\u00e1v\u011bre\u010dn\u00e9 dochucen\u00ed je voliteln\u00e9, ale ud\u011bl\u00e1 velk\u00fd rozd\u00edl. L\u017e\u00edce strouhan\u00e9ho parmaz\u00e1nu a 2 l\u017e\u00edce strouhanky panko, kter\u00fdmi kv\u011bt\u00e1k posypete 2 minuty p\u0159ed koncem, vytvo\u0159\u00ed slanou, zrnitou krusti\u010dku. Pokud je p\u0159id\u00e1te hned na za\u010d\u00e1tku, sp\u00e1l\u00ed se, s\u00fdr se p\u0159ilep\u00ed ke ko\u0161i a strouhanka z\u010dern\u00e1 d\u00e1vno p\u0159ed dope\u010den\u00edm. Nasekanou hladkolistou petr\u017eel nebo koriandr p\u0159idejte na posledn\u00ed chv\u00edli, a\u017e po vyjmut\u00ed z ko\u0161e.\n\n\n\nJak na kr\u00e1sn\u011b zlatav\u00fd kv\u011bt\u00e1k\n\n\n\nO v\u00fdsledku rozhoduj\u00ed t\u0159i v\u011bci, d\u016fkladn\u011b osu\u0161en\u00e9 r\u016f\u017ei\u010dky po opl\u00e1chnut\u00ed, jedin\u00e1 vrstva v ko\u0161i a pe\u010den\u00ed ve dvou f\u00e1z\u00edch. Voda zachycen\u00e1 mezi drobn\u00fdmi kv\u00edtky se m\u011bn\u00ed v p\u00e1ru a br\u00e1n\u00ed zhn\u011bdnut\u00ed, p\u0159epln\u011bn\u00fd ko\u0161 m\u00e1 \u00fapln\u011b stejn\u00fd \u00fa\u010dinek, proto si na 800\u00a0g napl\u00e1nujte dv\u011b v\u00e1rky m\u00edsto jedn\u00e9 hromady. \n\n\n\nK aperitivu se k tomu hod\u00ed brik z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nZa 15 minut p\u0159i 180\u00a0\u00b0C zm\u011bknou stonky, posledn\u00ed 2 minuty p\u0159i 200\u00a0\u00b0C dodaj\u00ed barvu okraj\u016fm, p\u0159i opa\u010dn\u00e9m po\u0159ad\u00ed se \u0161pi\u010dky sp\u00e1l\u00ed d\u0159\u00edv, ne\u017e stonky zm\u011bknou. Hotov\u00fd kv\u011bt\u00e1k pozn\u00e1te podle dvou znak\u016f, zlatav\u00fdch k\u0159upav\u00fdch okraj\u016f a \u0161pi\u010dky no\u017ee, kter\u00e1 do n\u011bj bez odporu zajede. \n\n\n\nP\u0159i del\u0161\u00edm pe\u010den\u00ed kv\u011bt\u00e1k \u0161edne a z\u00edsk\u00e1v\u00e1 sirnou pachu\u0165. Pod\u00e1vejte ihned: zbytky oh\u0159\u00e1t\u00e9 8 a\u017e 10 minut p\u0159i 200\u00a0\u00b0C sice znovu p\u011bkn\u011b zezl\u00e1tnou, ale \u010derstv\u011b vyta\u017een\u00e9mu kv\u011bt\u00e1ku z ko\u0161e se nikdy nevyrovnaj\u00ed.\n\n\n\nPokud z t\u00e9to zeleniny chcete p\u0159ipravit jemn\u00e9 pyr\u00e9, tady je m\u016fj recept na pyr\u00e9 z pe\u010den\u00e9ho kv\u011bt\u00e1ku.\n\n\n\n\n\n\tKv\u011bt\u00e1k v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKv\u011bt\u00e1k1 st\u0159edn\u011b velk\u00fd kv\u011bt\u00e1k (p\u0159ibli\u017en\u011b 800 g)2 l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho olejeNa dochucen\u00ed1 l\u017ei\u010dka sladk\u00e9 mlet\u00e9 papriky0.5 l\u017ei\u010dky kari ko\u0159en\u00ed1 l\u017e\u00edce citronov\u00e9 \u0161\u0165\u00e1vymo\u0159sk\u00e1 s\u016fl (podle chuti)\u010derstv\u011b mlet\u00fd \u010dern\u00fd pep\u0159 (podle chuti)Na dokon\u010den\u00ed1 l\u017e\u00edce parmaz\u00e1nu (strouhan\u00e9ho, voliteln\u011b)2 l\u017e\u00edce strouhanky panko (voliteln\u011b)hladkolist\u00e1 petr\u017eel nebo koriandr (najemno nasekan\u00e9)\t\n\t\n\t\tP\u0159\u00edpravaZ kv\u011bt\u00e1ku odstra\u0148te vn\u011bj\u0161\u00ed listy, od\u0159\u00edzn\u011bte tvrd\u00fd ko\u0161\u0165\u00e1l a rozd\u011blte ho na podobn\u011b velk\u00e9 r\u016f\u017ei\u010dky o velikosti 3 a\u017e 4 cm.R\u016f\u017ei\u010dky opl\u00e1chn\u011bte studenou vodou a pot\u00e9 je d\u016fkladn\u011b osu\u0161te ut\u011brkou nebo pap\u00edrovou ut\u011brkou.R\u016f\u017ei\u010dky dejte do velk\u00e9 m\u00edsy, p\u0159idejte olivov\u00fd olej, papriku, kari, citronovou \u0161\u0165\u00e1vu, s\u016fl a pep\u0159 a prom\u00edchejte, aby se rovnom\u011brn\u011b obalily.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeHorkovzdu\u0161nou frit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty na 180 \u00b0C.R\u016f\u017ei\u010dky rozlo\u017ete do ko\u0161e v jedn\u00e9 vrstv\u011b tak, aby se nep\u0159ekr\u00fdvaly.Pe\u010dte 15 minut p\u0159i 180 \u00b0C a v polovin\u011b pe\u010den\u00ed (po 8 minut\u00e1ch) ko\u0161em zat\u0159este.2 minuty p\u0159ed koncem podle chuti posypte strouhan\u00fdm parmaz\u00e1nem a strouhankou panko, pot\u00e9 zvy\u0161te teplotu na 200 \u00b0C a pe\u010dte je\u0161t\u011b 2 minuty dok\u0159upava.Zkontrolujte prope\u010den\u00ed: \u0161pi\u010dka no\u017ee mus\u00ed do kv\u011bt\u00e1ku snadno zajet; v p\u0159\u00edpad\u011b pot\u0159eby pe\u010dte a\u017e o 2 minuty d\u00e9le.Dokon\u010den\u00edPosypte najemno nasekanou hladkolistou petr\u017eel\u00ed nebo koriandrem a ihned pod\u00e1vejte.\t\n\t\n\t\tTipy:\n\nNakr\u00e1jejte r\u016f\u017ei\u010dky o velikosti 3 a\u017e 4 cm, v\u0161echny stejn\u011b velk\u00e9: to je pro rovnom\u011brn\u00e9 prope\u010den\u00ed nejd\u016fle\u017eit\u011bj\u0161\u00ed.\nPo opl\u00e1chnut\u00ed je velmi d\u016fkladn\u011b osu\u0161te: vlhkost vytv\u00e1\u0159\u00ed p\u00e1ru a br\u00e1n\u00ed ope\u010den\u00ed.\nPe\u010dte v jedn\u00e9 vrstv\u011b: rad\u011bji p\u0159ipravte dv\u011b v\u00e1rky, ne\u017e abyste ko\u0161 p\u0159eplnili.\nPe\u010dte ve dvou f\u00e1z\u00edch: 15 min p\u0159i 180\u00a0\u00b0C do zm\u011bknut\u00ed, pak 2 min p\u0159i 200\u00a0\u00b0C dozlatova a dok\u0159upava.\nKo\u0161em zat\u0159este pouze jednou v polovin\u011b pe\u010den\u00ed (kolem 8 min), abyste omezili \u00fanik tepla.\nParmaz\u00e1n a panko p\u0159id\u00e1vejte a\u017e na z\u00e1v\u011br (2\u20133 min), jinak se sp\u00e1l\u00ed.\nPod\u00e1vejte ihned: kv\u011bt\u00e1k rychle ztr\u00e1c\u00ed k\u0159upavost. Oh\u0159\u00e1t ho m\u016f\u017eete 8\u201310 min p\u0159i 200\u00a0\u00b0C.\nOrient\u00e1ln\u00ed varianta: p\u0159idejte 1 l\u017ei\u010dku mlet\u00e9ho z\u00e1zvoru + 0,5 l\u017ei\u010dky ko\u0159en\u00ed p\u011bti v\u016fn\u00ed a po vyjmut\u00ed zak\u00e1pn\u011bte s\u00f3jovou om\u00e1\u010dkou.\nSladkoslan\u00e1 varianta: ke ko\u0159en\u00ed p\u0159idejte 0,5 l\u017ei\u010dky nerafinovan\u00e9ho t\u0159tinov\u00e9ho cukru.\n\n\u00a0\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198201"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198201\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165285"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}