The Romanian Fried Parizer Recipe is an absolute nostalgic recipe. It’s not a traditional Romanian recipe. It’s a recipe that was born out of the lack of having too much, and managing with what we did have. Whilst these days you can find decent, very good parizer, back in the day, it used to be a concoction with the tiniest amount of meat in it, even though it was advertised as a meat product. Sometimes I crave it, and it’s strange, as it was such a sub-par product. There are many versions of parizer, some with chicken, some with pork, some with added veggies, like red pepper. Some are big, some are small. But no matter what, they are part of my childhood and, in a strange way, I’m quite fond of it even if I probably only eat it once a year.
The other day I craved it. That easy, fried parizer, in a bath of oil. Whilst some people are breading the parizer slices, I don’t remember ever doing it. It was just the slices chucked in oil, before or after the fries were done, served topped with telemea cheese on top, and the optional fried egg. In the same oil, of course. Oil was very precious, so we would fry in it until it would get dark. Healthy, right? But I could have sworn, it was like that frying over frying add a several layer of flavour.
Ingredients for the Romanian Fried Parizer Recipe
This is one of those recipes where simplicity is everything. You only need a whole parizer of around 400 grams which you will slice into thick rounds. The thickness matters, as thinner slices can break apart during frying, while thicker ones develop a better texture. You will also need enough oil for frying. I use sunflower. The oil should be hot enough to lightly crisp the outside of the parizer slices while keeping the inside soft.
How to Make Romanian Fried Parizer
Start by slicing the parizer into thick rounds, about 1 inch thick. This will help the slices hold their shape while frying and give you that slightly crispy exterior with a soft interior. Heat a generous amount of oil in a frying pan over medium heat. If you have a lid, keep it nearby, as the parizer can sometimes splatter slightly when it hits the hot oil.
Once the oil is hot, carefully place the slices of parizer into the pan. Let them fry, turning them several times, until they develop a light char on both sides.
The cooking process doesn’t take long, just a few minutes per side, so keep an eye on them to avoid overcooking. Though I don’t know how that would look like… as it’s such a processed type of meat.
Once done, remove the slices and place them on a plate. Traditionally, they are served immediately, while still hot. For the full experience, serve the fried parizer with crispy fries, topped with crumbled telemea cheese, and optionally a fried egg cooked in the same pan and the same oil.
Notes and Tips
- Use thicker slices of parizer to prevent them from falling apart during frying and to achieve a better texture.
- Make sure the oil is properly heated before adding the parizer. If the oil is too cold, the slices will absorb too much oil and become greasy rather than crispy.
- If you prefer a slightly lighter version, you can fry the parizer in a non-stick pan with less oil, although it won’t have quite the same nostalgic flavour.
- Some people like to lightly score the edges of the slices before frying to prevent them from curling up in the pan.
- For extra flavour, you can fry the egg in the same oil after cooking the parizer, just like it used to be done.
Romanian Fried Parizer Recipe
Ingredients
- 400 gr pork parizer sliced into thick rounds
- sunflower oil for frying
Instructions
- Slice the parizer into thick rounds, about 2–3 cm thick.
- Heat a generous amount of oil in a frying pan over medium heat.
- Once the oil is hot, carefully add the parizer slices to the pan.
- Fry the slices for a few minutes on each side, turning several times, until cooked.
- Remove from the pan and place on a plate lined with paper towel to absorb excess oil.
- Serve immediately while hot.
FAQ
What is parizer?
Parizer is a type of processed sausage, similar to bologna or mortadella, commonly found in Romania and other Eastern European countries.
Do I need to bread the parizer before frying?
No, the traditional version does not use any breading. The slices are simply fried as they are.
Can I make this without deep frying?
Yes, you can pan-fry it with a small amount of oil. It will still be delicious, though slightly less indulgent.
What can I serve with fried parizer?
The classic combination is fries with telemea cheese and a fried egg, but it also works well in sandwiches or alongside a simple salad.
For more Romanian recipes, check out my recommendations below:
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