traditional Czech triplecoat

Today’s Zippy, with more diner coverage:


There’s the diner. And the food. And repeating a phrase three times as a kind of mantra (something Zippy does a lot).

The particular Parthenon diner in the strip I haven’t been able to identify on the basis of images from Google. Maybe the Parthenon in Branford or Old Saybrook CT.

The burgers offered in the various Parthenon diners all seem to be standard burgers, as Zippy notes in the last panel.

On to karbanátek. Two passages rom the (English) Wikipedia page on Czech cuisine (I’m quoting this verbatim, since the writing is so entertaining — it looks like an very inexpert translation from the Czech, possibly from the Czech Wikipedia page):

Czech traditional trojobal (Triplecoat), made from putting and pressing a bit punded and slice into smooth flour (on both sides), than taking with fork into whisked egg (and turned to cover from another side) and than put into another bowl with breadcrumbs (they are from Czech rolls and braided buns…), pressed, turned and pressed. Than it is fried on both sides. (It can be frozen before or after frying, meat is not salted before triplecoat, as it tends to make it fall off.)

Karbanátek (plural karbanátky) – burger; in meat version, it is usually made from pork/beef but can be made from minced fish or other meat, often mixed with egg and it is more often crumbed with Czech triplecoat, a method of crumbing. It can be vegetable based with pastry pieces or flour (it can be triplecoated) and in both versions fried from both sides or baked.

Karbanátek is variously translated into English as burgermeatball, meat patty, mini meatlof, and frikadell (from Swedish, where the pl. is frikadeller).

A plate of cabbage karbanátky, with pickles on the side:


One Response to “traditional Czech triplecoat”

  1. A Zippy Czech | Arnold Zwicky's Blog Says:

    […] Today’s Zippy continues the traditional Czech triplecoat theme from here: […]

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