{"id":198890,"title":"Lilek v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:46:09+01:00","plain":"Lahodn\u00fd recept na obalovan\u00e9 lilky z horkovzdu\u0161n\u00e9 frit\u00e9zy, kter\u00e9 pot\u011b\u0161\u00ed va\u0161e hosty\n\n\n\nVysu\u0148te ko\u0161 z horkovzdu\u0161n\u00e9 frit\u00e9zy a kuchyn\u00ed se rozline v\u016fn\u011b obalovan\u00e9ho lilku p\u0159ipom\u00ednaj\u00edc\u00ed l\u00edskov\u00e9 o\u0159\u00ed\u0161ky. Jemn\u00e9 prask\u00e1n\u00ed p\u0159ipom\u00edn\u00e1 sma\u017een\u00ed, p\u0159esto\u017ee pl\u00e1tky dostaly jen lehk\u00fd post\u0159ik nebo tenk\u00fd pram\u00ednek oleje, nikoli obvyklou olejovou l\u00e1ze\u0148.\n\n\n\nTo, co d\u0159\u00edve p\u0159ipom\u00ednalo \u201enas\u00e1klou houbu\u201c, m\u00e1 najednou k\u0159upav\u00e9 okraje a hedv\u00e1bn\u011b jemn\u00fd st\u0159ed; nejprve k\u0159upne a pak se rozplyne na jazyku. D\u00edky p\u0159\u00edprav\u011b pomoc\u00ed cirkuluj\u00edc\u00edho hork\u00e9ho vzduchu se v\u00fdrazn\u011b sn\u00ed\u017e\u00ed mno\u017estv\u00ed tuku, lilek si z\u00edsk\u00e1 i sv\u00e9 odp\u016frce a snadno se za\u0159ad\u00ed mezi rychl\u00e1 j\u00eddla na v\u0161edn\u00ed dny. \n\n\n\nVyzkou\u0161ejte tak\u00e9 m\u016fj recept na cukety z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nPod\u00e1vejte tyto zlatav\u00e9 kousky jako p\u0159edkrm s om\u00e1\u010dkou marinara nebo kole\u010dka navrstv\u011bte do rychl\u00e9 parmigiany: horkovzdu\u0161n\u00e1 frit\u00e9za v\u00e1m za necel\u00fdch dvacet minut p\u0159iprav\u00ed k\u0159upav\u00fd z\u00e1klad, kter\u00fd sta\u010d\u00ed doplnit dal\u0161\u00edmi surovinami. Pro p\u0159\u00edpravu dal\u0161\u00ed zeleniny nahl\u00e9dn\u011bte do t\u00e9to tabulky dob p\u0159\u00edpravy.\n\n\n\nJak vybrat lilky\n\n\n\nVyb\u00edrejte lilky, kter\u00e9 jsou na svou velikost t\u011b\u017ek\u00e9, maj\u00ed hladkou lesklou slupku a sv\u011b\u017ee zelenou stopku. Matn\u00e1 slupka nebo m\u011bkk\u00e1 m\u00edsta prozrazuj\u00ed du\u017einu plnou vody, kter\u00e1 nebude k\u0159upav\u00e1. Kulovit\u00e9 odr\u016fdy d\u00e1vaj\u00ed velk\u00e1 kole\u010dka ide\u00e1ln\u00ed k vrstven\u00ed, zat\u00edmco \u0161t\u00edhlej\u0161\u00ed japonsk\u00e9 nebo \u010d\u00ednsk\u00e9 lilky se hod\u00ed na jemn\u00e9 \u201elup\u00ednky\u201c t\u00e9m\u011b\u0159 bez sem\u00ednek.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: Lilky pln\u011bn\u00e9 houbami a rokf\u00f3rem.\n\n\n\nKu\u0159ec\u00ed prsn\u00ed \u0159\u00edzek z horkovzdu\u0161n\u00e9 frit\u00e9zy je stejn\u011b jednoduch\u00fd jako lahodn\u00fd\n\n\n\nStejnom\u011brn\u00e9 nakr\u00e1jen\u00ed zajist\u00ed rovnom\u011brn\u00e9 prope\u010den\u00ed. Pokud tou\u017e\u00edte po k\u0159upav\u00fdch lup\u00ednc\u00edch, nakr\u00e1jejte lilek na kole\u010dka siln\u00e1 p\u0159ibli\u017en\u011b 6 mm, pro m\u011bkk\u00e1 sousta zvolte kostky o velikosti 2,5 cm. \n\n\n\nM\u00e1te trochu \u010dasu? Kousky vydatn\u011b osolte a nechte je vypotit 15 a\u017e 30 minut. S\u016fl vyt\u00e1hne p\u0159ebyte\u010dnou vlhkost a zv\u00fdrazn\u00ed chu\u0165; p\u0159ed p\u0159\u00edpravou je opl\u00e1chn\u011bte a osu\u0161te. Sp\u011bch\u00e1te? Tento krok vynechte, st\u0159ed tak z\u016fstane jemn\u011bj\u0161\u00ed.\n\n\n\nSta\u010d\u00ed jen p\u00e1r surovin\n\n\n\nV \u010dem obalovat?\n\n\n\nKdo zn\u00e1 m\u00e9 dal\u0161\u00ed recepty, toho nep\u0159ekvap\u00ed, \u017ee vol\u00edm tradi\u010dn\u00ed strouhanku panko, ale existuj\u00ed i jin\u00e9 mo\u017enosti:\n\n\n\nStejn\u00e9 obalen\u00ed, uvnit\u0159 \u0161unka a s\u00fdr: cordon bleu z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\n\nPanko s parmaz\u00e1nem vytvo\u0159\u00ed s\u00fdrovou krustu, kter\u00e1 prask\u00e1 p\u0159i sebemen\u0161\u00edm dotyku (pro \u010dleny Velk\u00e9ho strou\u017eku i se su\u0161en\u00fdm mlet\u00fdm \u010desnekem)\n\n\n\nBezlepkov\u00e9 panko, pokud se vyh\u00fdb\u00e1te p\u0161enici.\n\n\n\nKeto sm\u011bs mandlov\u00e9 mouky a drcen\u00fdch vep\u0159ov\u00fdch k\u016f\u017e\u00ed pro vzdu\u0161nou k\u0159upavou krustu s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\nBez obalen\u00ed, pokud d\u00e1v\u00e1te p\u0159ednost pe\u010den\u00e9 zelenin\u011b, jej\u00ed\u017e chu\u0165 vynikne sama o sob\u011b.\n\n\n\n\n\n\n\tLilek z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\tair fryer\t\n\t\n\t\t1 velk\u00fd lilek (nakr\u00e1jen\u00fd na kole\u010dka siln\u00e1 0.5 cm)S\u016fl (na posyp\u00e1n\u00ed)1 vejce1 velk\u00e1 hrst strouhanky panko1 velk\u00e1 hrst p\u0161eni\u010dn\u00e9 mouky1 velk\u00e1 hrst strouhan\u00e9ho parmaz\u00e1nu0.5 l\u017ei\u010dky soli\u010cern\u00fd pep\u0159Olivov\u00fd olej (na pokap\u00e1n\u00ed)K pod\u00e1v\u00e1n\u00edL\u00edstky \u010derstv\u00e9 bazalky a\/nebo \u010derstv\u00e1 petr\u017eelka (nasekan\u00e9)Vlo\u010dky \u010derven\u00e9ho chilli\t\n\t\n\t\tKole\u010dka lilku z obou stran posypte sol\u00ed, vlo\u017ete do velk\u00e9ho cedn\u00edku a nechte 30 minut vypotitP\u0159edeh\u0159ejte horkovzdu\u0161nou frit\u00e9zu na 190\u00b0CV m\u011blk\u00e9 misce roz\u0161lehejte vejceVe st\u0159edn\u011b velk\u00e9 misce nebo hlubok\u00e9m tal\u00ed\u0159i sm\u00edchejte strouhanku panko, mouku, s\u00fdr, s\u016fl a pep\u0159Kole\u010dka lilku osu\u0161te pap\u00edrovou ut\u011brkouNamo\u010dte je do vejce a pot\u00e9 obalte ve strouhankov\u00e9 sm\u011bsiPostupn\u011b je odkl\u00e1dejte na tal\u00ed\u0159Kole\u010dka pokapejte trochou olivov\u00e9ho olejeRozlo\u017ete je v jedn\u00e9 vrstv\u011b do horkovzdu\u0161n\u00e9 frit\u00e9zyPe\u010dte 17 a\u017e 20 minut, nebo dokud nebudou k\u0159upav\u00e1 a zlatav\u00e1, v polovin\u011b pe\u010den\u00ed je oto\u010dteV p\u0159\u00edpad\u011b pot\u0159eby pe\u010dte po n\u011bkolika d\u00e1vk\u00e1ch\t\n\t\n\t\tStejnom\u011brn\u00e9 nakr\u00e1jen\u00ed zajist\u00ed rovnom\u011brn\u00e9 prope\u010den\u00ed. Pokud tou\u017e\u00edte po k\u0159upavosti jako u bramb\u016frk\u016f, nakr\u00e1jejte lilek na kole\u010dka siln\u00e1 p\u0159ibli\u017en\u011b\u00a06\u00a0mm, nebo na kostky o velikosti 2.5\u00a0cm, chcete-li m\u011bkk\u00e1 sousta.\n\t\n\t\n\t\tAccompagnement, Entr\u00e9eFran\u00e7aise, Italienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198890","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=198890"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198890\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/31978"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}