Super crispy deep fried brie bites! Full of molten cheese, these make a fantastic snack, starter, salad topping or sandwich filling.

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deep fried brie bites

Brie is easily one of my favourite cheeses & deep frying it makes it even better! These deep fried brie bites are incredibly easy to prepare and make a fantastic starter, snack, salad topping or even a sandwich filling. They really are hard to beat!

To make these crispy chunks of molten cheese, you only need five ingredients & a deep fat fryer. We’re also cooking these from frozen so they can be made well in advance!

What You’ll Need

To make 9, deep fried brie bites…

  • Brie (200g)
    For this recipe, you’ll need a 200 gram wedge of brie which we cut into 9 pieces. Make sure to use a brie that is firm enough to hold up to being deep fried.
  • Panko Breadcrumbs (100g)
    For the crispiest coating, we’re using panko breadcrumbs. These are available in most supermarkets.
  • Plain Flour (50g)
    Part of our pané station. Make sure to use plain flour that’s seasoned with salt & pepper.
  • Eggs (2 Large)
    Also for our pané. You’ll need two large eggs mixed with a tbsp of milk. If you’ve only got small eggs, use three of them.
deep fried brie and cranberry
Deep fried brie bites served with cranberry sauce.

How To Make Deep Fried Brie Bites

The full, printable recipe card for these brie bites can be found at the bottom of this post!

Bread Crumbing

The first step is to cut the brie into chunks. I find that 3 cm wide pieces works best but feel free to make them smaller or bigger, if you’d prefer. We’re using a 200 gram piece of brie, which gives us 9 pieces. Also, don’t worry about trimming the rind off, it’s completely edible & will melt in the fryer!

Next, we prepare our pané/bread crumbing station. To do this, we take 3 bowls, fill one with the breadcrumbs, one with the flour & the other with the eggs & milk. The eggs are beaten with a fork then each bowl is seasoned with salt & pepper.

To pané, we first roll the pieces of brie in the flour then dip into the egg & roll in the breadcrumbs. Now, we roll the cheese back in the egg & then the breadcrumbs (this is a double pané).

Once our pieces of brie are coated in breadcrumbs, we place them into an airtight container then leave in the freezer until they are completely frozen (this stops the cheese from leaking out in the fryer).

Pané – coating food in breadcrumbs before cooking.

bread crumbed brie

Deep Frying

Before cooking the brie, we need to preheat a deep fat fryer to 180°c/320°f.

Next we fry the brie straight from the freezer (in batches) for 5-6 minutes. Once cooked, the breadcrumbs will be crispy & a deep golden brown and the brie will have melted. The best way to check this, is to insert a food probe into one of the brie bites, if there’s any resistance the cheese needs cooking for longer.

Once we’ve fried the cheese, we transfer it to a piece of kitchen roll/paper on a plate, let them drain slightly then season with salt & pepper and serve immediately.

Tips & Tricks

  • Make sure that your brie is fridge cold before cutting it. This will make it easier to cut into wedges.
  • Give the bread crumbed cheese plenty of time in the freezer before frying. This will stop the cheese leaking in the fryer.
  • Season the cheese with sea salt & freshly cracked black pepper just before serving.
  • Use a double coating of panko breadcrumbs, for the crispiest coating!
  • For the best results, serve the brie bites as soon as they are cooked. This way, the cheese will still be hot & the breadcrumbs will be super crispy!

What To Serve With Deep Fried Brie Bites

These deep fried brie bites are great served on their own but also work well with a number of dipping sauces! This could be homemade cranberry sauce, sweet chilli sauce, onion jam or a simple tomato chutney.

If you were looking to use the deep fried brie as part of a meal, it would make a great salad topping or as part of a sandwich filling.

Equipment Used

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Deep Fried Brie Bites

Super crispy deep fried brie bites! Full of molten cheese, these make a fantastic snack, starter, salad topping or sandwich filling.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer, Snack, Starter
Cuisine: French
Servings: 9 Brie Bites
Author: Ben Racey

Equipment

  • Deep Fat Fryer
  • Slotted Spoon
  • Digital Food Probe

Ingredients

  • 200 g Brie
  • 100 g Panko Breadcrumbs
  • 50 g Plain Flour
  • 2 Large Eggs
  • 1 tbsp Milk

Instructions

Preparing The Brie

  • Cut the brie into 9x 3cm wide pieces. Don't worry about making them exactly the same shape or removing the rind (unless you want to!).
  • Next, prepare the pané station. To do this, take 3 bowls, fill one with the breadcrumbs, one with the flour & the other with the eggs & milk. Beat the eggs with a fork then season each bowl with salt & pepper.
  • To pané, first roll the pieces of brie in the flour then dip into the egg & roll in the breadcrumbs. Now, roll the cheese back in the egg & then the breadcrumbs (this is a double pané).
  • Place the bread crumbed cheese into an airtight container & place into a freezer, to freeze completely. This will take a couple of hours at least but I find that overnight works best.

Deep Frying

  • Preheat a deep fat fryer to 180°c/320°f.
  • Fry the brie (from frozen) for 5-6 minutes, until crispy & golden brown all over.
    Depending on the size of your fryer, you may need to cook the brie in batches. To check that the cheese has melted, insert a food probe into the centre of one of the pieces of brie. If there's any resistance, keep cooking.
  • Transfer the deep fried brie to a piece of kitchen roll/paper on a plate, leave to drain momentarily then season with salt & pepper and serve immediately.

Notes

1. Freezing – The reason behind freezing the cheese, is so that it doesn’t leak in the fryer. If you like, you can store the bread crumbed cheese in the fridge then cook as is. Keep in mind that the cheese might start to leak as it cooks. 
2. Storage – Once bread crumbed, the brie can be stored in the freezer for a week or so. Any longer than this & the texture of the cheese will have changed (once defrosted).
3. Brie – You can use any brand of brie for this recipe, as long as it’s not too soft/runny. Make sure that it is fridge cold before cutting into pieces, this will make it easier. If the cheese is too soft, pop it in the freezer for an hour, to firm up.

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