Posted by: Joan Spiller | April 23, 2011

Deep Fried Camembert – Recipe

This dish was inspired by the lovely Steph, who bought me camembert, french bread and wine last weekend.. I’ve had it a time or two at restaurants and always enjoyed it, so figured it was time to learn how to make it for myself.

This can easily be made into a gluten free treat too, I am making it tmrw for the grandparents – just crumb up some gluten free bread in place of ordinary bread.

To serve 2, (as a snack / entree) you will need:

1 x 125g camembert
1 free range egg – beaten
1/c2c plain white flour
1/2c panko bread crumbs
small pinch salt (in the crumbs)

Oil – for frying – I use rice bran.

Relish / Chutney for serving. I like plum, feijoa or maybe cranberry if I have it.. Something a bit on the tart side is best.

It’s just so simple, trust me!

Freeze the camembert (3 hours max.)
Beat the egg with a little water (1 T)

Have things set out to prep your cheese ..

A bowl for the egg, a bowl of flour, a plate for the cheese, a platter for the crumbs, a tray for the finished product etc

Cut the camembert (generally it’s a round cheese so this is nice and simple) into 6 equal shaped “triangles”.

Roll around in the bowl of flour, until evenly coated. Then (one at a time) dip in the egg mix before rolling in the crumbs.

Put in the fridge to chill again.. 30 mins @ least.

Heat the oil.. do you know the best way to ensure your oil is ready to use? Put a cube of bread in the oil as you heat it .. when it bubbles to the top, the oil is ready to use. Throw the bread to the birds, they’ll love you for it 😉

Put the cheese chunks in the oil 3 at a time, drain once golden..

By the way: This doesn’t take long so don’t look away 😉
You want the oil at a med heat, not high – so your crumbs are golden and your cheese melted ..

Too soon, the cheese will be hard inside.. Too slow, the crumbs will burn.

Good luck – your friends will be wowed, trust me!


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