Deep Fried Camembert

This deep fried camembert makes for a fantastic festive starter. Super crispy, creamy & gooey, this goes great with cranberry sauce!

This deep fried camembert makes for a super simple yet delicious, festive starter! Here, we’re taking a wheel of camembert, cutting it into wedges, coating in breadcrumbs then deep frying until the coating is perfectly crispy & the cheese inside is melty.

These wedges of fried camembert are perfect for sharing. I pile them up on a plate then serve with a pot of festive cranberry sauce. The idea is to tear a piece open, spoon some sauce onto the cheese then eat! These aren’t just good at Christmas though. You can serve deep fried camembert all year round & they’re also good with salad, sweet chilli sauce or in a burger…

For more festive recipes, take a look at our Christmas section. We’ve got recipes for all the classic side dishes, as well as impressive starters & desserts. Or if you’re after recipes that use up festive leftovers, we’ve got plenty of those as well!

What Is Camembert?

Originating from Normandy in France, camembert is a soft, cow’s milk cheese with an edible rind. This cheese has a creamy texture & a deep, earthy flavour.

To serve camembert, it can either be cooked until gooey or simply served at room temperature. For this dish, we’re going to be bread crumbing our cheese then deep frying until crispy on the outside & melted in the middle.

What You’ll Need

• Camembert – For this recipe, you’ll need a 250 gram wheel of camembert, which we cut into 8 wedges. Make sure to use a camembert that’s firm enough to hold up to being cooked in a deep fat fryer.
• Panko Breadcrumbs – For the crispiest coating, we’re using panko breadcrumbs. These are available in most supermarkets. Regular dried breadcrumbs will work as well though.
• Plain Flour – Part of our pané station. Make sure to use plain flour that’s seasoned with salt & pepper. Lightly coating the cheese in flour helps the eggs & breadcrumbs stick.
• Eggs – Also used for our pané. You’ll need large eggs mixed with a small amount of milk, to give them a slightly thinner consistency. This makes it easier to evenly coat the cheese.

How To Make Deep Fried Camembert

Deep fried camembert is quick & easy to make and is perfect for when you need a simple appetizer or snack for a festive dinner party! It’s really easy to make, you cut a wheel of camembert into wedges, coat them in breadcrumbs then deep fry until crispy…

1. Cutting The Cheese
   First, we take a wheel of camembert cheese & use a sharp knife to cut it into 8 wedges. This easiest way to do this is to cut the cheese in half then into quarters, then into eighths.
2. Bread Crumbing (Pané)
   Next, we need to coat the wedges of camembert in breadcrumbs. To do this, we coat the cheese in flour, followed by beaten egg then bread crumbs. We’re doing a double pané, which means that we’re coating the cheese in a double coating of bread crumbs. Once the camembert wedges are coated in bread crumbs, we chill them in the fridge until we’re ready to fry them.
3. Deep Frying
   To cook the camembert, we first need to preheat a deep fat fryer to 180°c/356°f. Once the oil’s up to temperature, we carefully add in the cheese then fry for 2-3 minutes until the breadcrumbs are crispy & a deep golden brown.
4. To Serve
   Once cooked, we transfer the fried camembert to a tray lined with kitchen paper, let them drain for a minute or so then season with sea salt & freshly cracked black pepper. It’s best to serve the deep fried camembert straight away whilst they’re still hot & the cheese is melty!

How To Double Pané

A double pané is where you coat food (in this case camembert) in a double layer of breadcrumbs instead of just one. This gives fried food a thicker, crispier coating and for this recipe, helps prevent the cheese from leaking out.

1. First, prepare the pané station. To do this, take 3 bowls. Fill one with panko breadcrumbs, another with plain flour & the third with eggs & milk that have been beaten together. You’ll also need to season each bowl with salt & pepper.
2. Next, take a piece of camembert & toss it in the plain flour.
3. Dunk the floured cheese in the beaten egg then let any excess egg drip off.
4. Toss the egg coated cheese in the breadcrumbs, so that it’s completely coated.
5. To double pané, dunk the breaded cheese back into the egg then roll in the breadcrumbs for a second time.

Serving Suggestions

Deep fried camembert is good on its’ own but goes exceptionally well with a sweet condiment like cranberry sauce or caramelised onion chutney or something spicy like sweet chilli sauce. Basically, something to cut through the creaminess of the cheese. You could also serve deep fried camembert with salad or use it to top a burger!

Tips & Tricks

• Make sure that your camembert is fridge cold before cutting it. This will make it easier to cut into wedges. It’s best to use a younger camembert with a slightly firm texture. Appose to a mature one, that will be softer.
• Coat the cheese in panko breadcrumbs for the crispiest coating!
• Coat the camembert in a double layer of breadcrumbs (double pané) for an extra crispy coating & to prevent the cheese from leaking out as it cooks.
• Use a digital food probe to double check the temperature of the oil in your deep fat fryer. Domestic deep fat fryers aren’t always 100% accurate so it’s a good idea just to double check the oil temperature.
• Deep fry the camembert until the breadcrumbs are super crispy & a deep golden brown.
• Season the cheese with sea salt & freshly cracked black pepper just before serving.

Frequently Asked Questions

More Christmas Recipes To Try!

• Sausage Roll Wreath With Honey Glazed Camembert
• Christmas Cranberry Chutney
• Sage & Onion Christmas Scotch Eggs
• Chicken Liver Mousse With Cider Jelly
• Cherry Cola Ham With Hot Honey Glaze
• Turkey Porchetta
• Deep Fried Mince Pies

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