Deep Fried Brie Bites
The crispiest deep fried brie bites! These wedges of breaded cheese are incredibly easy to prepare and only take a couple of minutes to cook. They’re the perfect appetizer.
Brie is easily one of my favourite cheeses & deep frying it makes it even better! These deep fried breaded brie bites are incredibly crispy and full of gooey molten cheese. Plus they’re super quick and easy to prepare and only take a couple of minutes to cook.
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! You can serve them with a dip, on top of salads, as part of a cheeseboard or even in sandwich.
For more easy appetizers, take a look at our snacks & appetizer recipe collection! There’s lots to choose from here, including a baked camembert dough ball wreath, frickles, spring rolls, chicken liver mousse and more.
Ingredients For Deep Fried Brie
- Brie
For this recipe, you’ll need a 200 gram wedge of brie which we’ll be cutting into 9 wedges. Make sure to use a brie that is firm enough to hold up to being deep fried. - Panko Breadcrumbs
For the crispiest coating, we’re using panko breadcrumbs. These are available in most supermarkets. If you can’t find them, regular dried breadcrumbs will work too. - Plain Flour
Part of the pané station. Make sure to use plain flour that’s seasoned with salt & pepper. - Eggs
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.
How To Make Deep Fried Brie Bites
Crispy bread cheese is hard to beat and incredibly easy to prepare. Essentially, you cut a wheel of brie into wedges, coat them in a double layer of panko breadcrumbs then freeze sold. Then it’s just a case of cooking them for a couple of minutes in hot oil, until crisp, golden and melty.
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!
To prepare your pané/bread crumbing station, 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, 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).
Once your pieces of brie are coated in breadcrumbs, 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.
Deep Frying
Before cooking the brie, you’ll need to preheat a deep fat fryer to 180°c/320°f.
Next 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 inside 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 you’ve fried the cheese, transfer it to a piece of kitchen paper set 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
Crispy deep fried brie bites are great served on their own but also work well with a number of different dipping sauces! This could be homemade cranberry sauce at Christmas, sweet chilli sauce, caramelised onion jam or a simple tomato chutney. Whatever you like really, deep fried brie is good with pretty much anything!
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. You could even serve them on a cheeseboard.
More Appetizers To Try
- Hoisin Duck Spring Rolls
- Beer Battered Black Pudding Fritters
- Baked Camembert Dough Ball Wreath
- Chicken Liver Mousse With Cider Jelly
- Feta Saganaki With Honey & Sesame
- Rice Krispie Fried Mozzarella Sticks With Hot Honey
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Deep Fried Brie Bites
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.
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