{"id":199261,"title":"Mra\u017een\u00e9 hranolky v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:52:38+01:00","plain":"Zlatav\u00e9 a k\u0159upav\u00e9 mra\u017een\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy, pe\u010den\u00e9 20 minut p\u0159i 200 \u00b0C se dv\u011bma prot\u0159ep\u00e1n\u00edmi ko\u0161e.\n\n\n\nJe 19\u00a0hodin, k ve\u010de\u0159i nen\u00ed nic v pl\u00e1nu a na dn\u011b mraz\u00e1ku zb\u00fdv\u00e1 jeden s\u00e1\u010dek. O dvacet minut pozd\u011bji otev\u0159ete ko\u0161 pln\u00fd zlatav\u00fdch hranolk\u016f, kter\u00e9 k\u0159upnou mezi prsty, bez hl\u00edd\u00e1n\u00ed hrnce s olejem a bez z\u00e1pachu sma\u017een\u00ed, kter\u00fd by se doma dr\u017eel cel\u00fd ve\u010der. \n\n\n\nNejsou to \u00fapln\u011b hranolky ze st\u00e1nku, kter\u00e9 d\u00edky tenk\u00e9 vrstv\u011b tuku vydr\u017e\u00ed k\u0159upav\u00e9 dobrou \u010dtvrthodinu. Tyhle jsou su\u0161\u0161\u00ed, m\u00e9n\u011b mastn\u00e9 a \u010dek\u00e1n\u00ed jim nesv\u011bd\u010d\u00ed. Cel\u00fd postup m\u016f\u017ee p\u016fsobit nep\u0159esn\u011b, dokud se nepovede prvn\u00ed v\u00e1rka.\n\n\n\nStejn\u00fd postup se slad\u0161\u00ed hl\u00edzou: bat\u00e1tov\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nCo jsou mra\u017een\u00e9 hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy?\n\n\n\nMra\u017een\u00fd hranolek nen\u00ed syrov\u00e1 brambora. Ve v\u00fdrob\u011b u\u017e pro\u0161el blan\u0161\u00edrov\u00e1n\u00edm, su\u0161en\u00edm a n\u011bkolik des\u00edtek sekund trvaj\u00edc\u00edm p\u0159edsma\u017een\u00edm, ne\u017e byl jednotliv\u011b hluboce zmrazen. \n\n\n\nZ\u016fst\u00e1v\u00e1 v n\u011bm 4 a\u017e 6\u00a0g tuku na 100\u00a0g, nepatrn\u00e1 z\u00e1soba, kter\u00e1 ale sta\u010d\u00ed k tomu, aby povrch znovu zk\u0159upav\u011bl. To plat\u00ed pro t\u00e9m\u011b\u0159 v\u0161echny s\u00e1\u010dky z obchod\u016f, a pr\u00e1v\u011b proto nen\u00ed pot\u0159eba p\u0159id\u00e1vat \u017e\u00e1dn\u00fd olej.\n\n\n\nHorkovzdu\u0161n\u00e1 frit\u00e9za p\u0159esto nen\u00ed klasick\u00e1 frit\u00e9za. Je to mal\u00e1 komora s nucen\u00fdm proud\u011bn\u00edm vzduchu, ve kter\u00e9 ventil\u00e1tor \u017eene hork\u00fd vzduch kolem potravin. \n\n\n\nVzduch p\u0159en\u00e1\u0161\u00ed mnohem m\u00e9n\u011b energie ne\u017e olej, tak\u017ee se k\u016frka tvo\u0159\u00ed pomaleji a v\u00fdsledek se bl\u00ed\u017e\u00ed sp\u00ed\u0161e pe\u010den\u00ed. Hranolek vyta\u017een\u00fd z ko\u0161e je su\u0161\u0161\u00ed ne\u017e hranolek sma\u017een\u00fd v olejov\u00e9 l\u00e1zni, m\u00e1 k\u0159upav\u00e9 okraje a uvnit\u0159 z\u016fst\u00e1v\u00e1 m\u011bkk\u00fd.\n\n\n\nDom\u00e1c\u00ed fish and chips? P\u0159idejte obalovanou rybu z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nOd st\u00e1nku s hranolky k s\u00e1\u010dku z mraz\u00e1ku\n\n\n\nHranolky pat\u0159\u00ed ke spole\u010dn\u00e9 francouzsko-belgick\u00e9 kultu\u0159e, ke kornout\u016fm poj\u00eddan\u00fdm vestoje, st\u00e1nk\u016fm u silnic a tal\u00ed\u0159\u016fm v bistrech. Dlouho v\u0161echno z\u00e1viselo na tukov\u00e9 l\u00e1zni a \u0161ikovn\u00fdch rukou: dvoj\u00ed sma\u017een\u00ed, p\u0159est\u00e1vka mezi nimi a nep\u0159\u00edli\u0161 p\u0159esn\u00fd teplom\u011br.\n\n\n\nPr\u016fmyslov\u00e1 v\u00fdroba p\u0159evzala tento osv\u011bd\u010den\u00fd postup a rozd\u011blila ho na jednotliv\u00e9 kroky. Blan\u0161\u00edrov\u00e1n\u00ed pro regulaci obsahu cukr\u016f, su\u0161en\u00ed pro odstran\u011bn\u00ed vody, p\u0159edsma\u017een\u00ed pro vytvo\u0159en\u00ed z\u00e1kladu k\u016frky a rychl\u00e9 hlubok\u00e9 zmrazen\u00ed pro uchov\u00e1n\u00ed v\u00fdsledku. S\u00e1\u010dek v mraz\u00e1ku je v\u00fdsledkem tohoto \u0159et\u011bzce: hranolky u\u017e jsou nap\u016fl hotov\u00e9 a \u010dekaj\u00ed jen na dokon\u010den\u00ed.\n\n\n\nHorkovzdu\u0161n\u00e1 frit\u00e9za p\u0159i\u0161la do kuchyn\u00ed se slibem, \u017ee je dokon\u010d\u00ed bez oleje. Prvn\u00ed v\u00e1rky \u010dasto zklamou: p\u0159epln\u011bn\u00fd ko\u0161, nep\u0159edeh\u0159\u00e1t\u00fd p\u0159\u00edstroj, p\u0159\u00edli\u0161 brzk\u00e9 solen\u00ed. P\u0159\u00edstroj za to t\u00e9m\u011b\u0159 nem\u016f\u017ee, rozhoduj\u00edc\u00ed je postup.\n\n\n\nDal\u0161\u00ed st\u00e1lice z mraz\u00e1ku: nugety z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nHlavn\u00ed suroviny na hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nS\u00e1\u010dek odvede v\u0161echnu pr\u00e1ci, pokud p\u0159i v\u00fdb\u011bru d\u00e1te p\u0159ednost tlou\u0161\u0165ce hranolk\u016f p\u0159ed zna\u010dkou. Klasick\u00e9 hranolky o tlou\u0161\u0165ce 10 mm p\u0159edstavuj\u00ed nejvyv\u00e1\u017een\u011bj\u0161\u00ed volbu: 13 a\u017e 15 minut pro 300 g, 18 a\u017e 20 minut pro 600 g p\u0159i 200 \u00b0C. Tenk\u00e9 hranolky o tlou\u0161\u0165ce 7 mm jsou hotov\u00e9 rychleji, ale tak\u00e9 rychleji vysychaj\u00ed, zat\u00edmco steakov\u00e9 hranolky o tlou\u0161\u0165ce 13 a\u017e 15 mm vy\u017eaduj\u00ed 195 \u00b0C a a\u017e 23 minut pro 600 g. Pro ostatn\u00ed z\u00e1soby z mraz\u00e1ku poslou\u017e\u00ed tabulka \u010das\u016f p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nOlej je v tomto receptu fale\u0161n\u00fd p\u0159\u00edtel. P\u0159edsma\u017een\u00fdm hranolk\u016fm na k\u0159upavosti nep\u0159id\u00e1, jen kou\u0159\u00ed. Prosp\u011bje pouze syrov\u00fdm mra\u017een\u00fdm hranolk\u016fm, kter\u00e9 nejsou p\u0159edsma\u017een\u00e9: jedna l\u017ei\u010dka na 500 g, prom\u00edchat v m\u00edse a teprve potom nasypat do ko\u0161e.\n\n\n\nSolte a\u017e po vyta\u017een\u00ed z ko\u0161e, nikdy p\u0159edem. P\u0159\u00edli\u0161 brzy p\u0159idan\u00e1 s\u016fl vytahuje vlhkost na povrch a zm\u011bk\u010duje k\u016frku pr\u00e1v\u011b ve chv\u00edli, kdy by se m\u011bla tvo\u0159it. Stejn\u00e9 pravidlo plat\u00ed pro sladkou papriku, su\u0161en\u00fd mlet\u00fd \u010desnek nebo provens\u00e1lsk\u00e9 bylinky: p\u0159ichyt\u00ed se na hork\u00fd a lehce mastn\u00fd hranolek, ne na syrov\u00fd.\n\n\n\nA k nim ku\u0159ec\u00ed pali\u010dky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nPraktick\u00e9 z\u00e1sady pro hranolky, kter\u00e9 dr\u017e\u00ed tvar\n\n\n\nP\u0159epln\u011bn\u00fd ko\u0161 je hlavn\u00ed p\u0159\u00ed\u010dinou m\u011bkk\u00fdch hranolk\u016f: vrstva by m\u011bla b\u00fdt vysok\u00e1 nejv\u00fd\u0161e 2 a\u017e 3\u00a0cm, tedy p\u0159ibli\u017en\u011b 400\u00a0g do ko\u0161e o objemu 4\u00a0l, a u p\u0159\u00edstroje se dv\u011bma z\u00e1suvkami p\u0159ipravujte ka\u017edou zvl\u00e1\u0161\u0165. \n\n\n\nP\u0159i v\u00edce ne\u017e 700\u00a0g ve stejn\u00e9m objemu u\u017e vzduch neproud\u00ed a hranolky se dus\u00ed v p\u00e1\u0159e z vlastn\u00ed vlhkosti. Poveden\u00fd hranolek je zlatav\u00fd a p\u0159i zvednut\u00ed z\u016fst\u00e1v\u00e1 pevn\u00fd; pokud se oh\u00fdb\u00e1, chyb\u011bl mu vzduch nebo \u010das. Pod\u00e1vejte do 5 minut, proto\u017ee bez ochrann\u00e9 vrstvi\u010dky oleje hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy rychle m\u011bknou.\n\n\n\n\n\n\tMra\u017een\u00e9 hranolky v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHranolky600 \u00e0 800 g mra\u017een\u00fdch hranolk\u016f (klasick\u00fd \u0159ez 10 mm (\u2248150 a\u017e 200 g na osobu))1 l\u017ei\u010dka oleje neutr\u00e1ln\u00ed chuti (pouze na syrov\u00e9 mra\u017een\u00e9 hranolky, kter\u00e9 nejsou p\u0159edsma\u017een\u00e9)Na dokon\u010den\u00edjemn\u00e1 s\u016flsladk\u00e1 mlet\u00e1 paprika (nebo su\u0161en\u00fd mlet\u00fd \u010desnek \u010di provens\u00e1lsk\u00e9 bylinky, podle chuti)\t\n\t\n\t\tP\u0159\u00edpravaHranolky vyjm\u011bte z mraz\u00e1ku a\u017e na posledn\u00ed chv\u00edli, nerozmrazujte je.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeHorkovzdu\u0161nou frit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty na 200 \u00b0C.Nasypte hranolky do hork\u00e9ho ko\u0161e a rozprost\u0159ete je do vrstvy siln\u00e9 maxim\u00e1ln\u011b 2 a\u017e 3 cm.Pe\u010dte 20 minut p\u0159i 200 \u00b0C.Po 8 minut\u00e1ch ko\u0161em prot\u0159epejte a po 15 minut\u00e1ch pe\u010den\u00ed znovu.Zkontrolujte barvu: hranolky mus\u00ed b\u00fdt zlatav\u00e9 a p\u0159i zvednut\u00ed se nesm\u00ed oh\u00fdbat.Dokon\u010den\u00edIhned po vyjmut\u00ed z ko\u0161e hranolky osolte, p\u0159idejte zvolen\u00e9 ko\u0159en\u00ed a pod\u00e1vejte do 5 minut.\t\n\t\n\t\t\nP\u0159edeh\u0159\u00e1t\u00ed po dobu 3 minut na 200 \u00b0C zajist\u00ed k\u0159upav\u011bj\u0161\u00ed hranolky: ve studen\u00e9m ko\u0161i se hranolky d\u00e9le rozmrazuj\u00ed a zbavuj\u00ed n\u00e1mrazy, a t\u00edm zvlhnou.\nMra\u017een\u00e9 hranolky nikdy nerozmrazujte: pust\u00ed vodu a \u0161patn\u011b zezl\u00e1tnou.\nNep\u0159epl\u0148ujte ko\u0161: hranolky rozprost\u0159ete do vrstvy siln\u00e9 2 a\u017e 3 cm (\u2248400 g do ko\u0161e o objemu 4 l). Rad\u011bji je p\u0159ipravte ve dvou d\u00e1vk\u00e1ch.\nK p\u0159edsma\u017een\u00fdm hranolk\u016fm (v\u011bt\u0161ina balen\u00ed) nep\u0159id\u00e1vejte olej: nebudou d\u00edky n\u011bmu k\u0159upav\u011bj\u0161\u00ed a m\u016f\u017ee se z n\u011bj kou\u0159it. Olej pom\u016f\u017ee pouze syrov\u00fdm mra\u017een\u00fdm hranolk\u016fm (\u22481 l\u017ei\u010dka na 500 g), prom\u00edchejte je s n\u00edm p\u0159ed pe\u010den\u00edm.\nPo 8 min a znovu po 15 min ko\u0161em prot\u0159epejte, aby proud vzduchu mohl p\u016fsobit na v\u0161echny strany hranolk\u016f.\nSolte (a ko\u0159e\u0148te) a\u017e po vyjmut\u00ed: p\u0159ed pe\u010den\u00edm s\u016fl zm\u011bk\u010duje povrch.\nPod\u00e1vejte do 5 minut: hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy m\u011bknou rychleji ne\u017e ty z klasick\u00e9 frit\u00e9zy.\n\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199261","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=199261"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199261\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165293"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}