Deep Fried Camembert

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

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deep fried camembert

This deep fried camembert makes for a super simple yet delicious, festive starter. Incredibly crispy on the outside & melted and gooey in the middle, this pairs fantastically with our homemade cranberry sauce.

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.

deep fried camembert

What You’ll Need

To make 8 deep fried camembert wedges…

  • Camembert (250g Wheel)
    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 (100g)
    For the crispiest coating, we’re using panko breadcrumbs. These are available in most supermarkets.
  • Plain Flour (40g)
    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.

How To Make Deep Fried Camembert

The full, printable recipe card for this deep fried camembert can be found at the bottom of this post!

Bread Crumbing

First, we need to cut our wheel of camembert into 8 evenly sized wedges. If you like, you could cut the cheese into smaller or bigger pieces but keep in mind that the cooking time will be different. A sharp knife, washed in hot water between cuts, will make this a lot easier.

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 wedges of camembert 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 camembert wedges 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 cheese

Cooking

First, we preheat an oven to 180°c/160°c fan (356°f/320°f) and a deep fat fryer to 180°c/320°f.

To cook the wedges of cheese, they are first deep fried for 4-6 minutes until golden brown & crispy then baked in the oven for 5 minutes, to completely melt the inside.

Once cooked, we give the cheese a season with sea salt & freshly cracked black pepper then serve with plenty of cranberry sauce.

Depending on the size of your fryer, you may have to cook the camembert in several batches. The best way to do this is to fry all the cheese first (in batches) then bake together in the oven.

To check that the cheese has fully melted, insert a food probe. If there’s any resistance, keep cooking. The internal temperature will also be at least 75°c/167°f.

Deep Fried Camembert Tips & Tricks

  • Make sure that your camembert 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.
  • Bake the camembert after frying, to fully melt the cheese.
  • Season the cheese with sea salt & freshly cracked black pepper just before serving.

Equipment Used

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More Christmas Recipes To Try!

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Deep Fried Camembert

This deep fried camembert makes for a fantastic festive starter. Super crispy, creamy & gooey, this goes great with cranberry sauce!
Prep Time10 minutes
Cook Time10 minutes
Freezing Time3 hours
Total Time3 hours 20 minutes
Course: Appetizer, Starter
Cuisine: French
Servings: 8 Wedges
Author: Ben Racey

Equipment

  • Deep Fat Fryer
  • Baking Tray
  • Mixing Bowls
  • Airtight Container

Ingredients

  • 250 g Camembert As A Whole Wheel
  • 40 g Plain Flour
  • 2 Large Eggs Or 3 Small
  • 1 tbsp Milk
  • 100 g Panko Breadcrumbs

To Serve

  • Cranberry Sauce

Instructions

Preparing The Camembert

  • First, 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.
  • Next, cut the camembert into 8 evenly sized wedges, wiping the knife clean between cuts.
  • To pané, first roll the wedges of camembert 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 & put back into the freezer, to freeze completely. This will take a couple of hours at least but I find that overnight works best.

Cooking

  • Preheat an oven to 180°c/160°c fan (356°f/320°f) and a deep fat fryer to 180°c/320°f.
  • To cook the camembert, first deep fry for 4-6 minutes until golden brown & crispy then bake in the oven for 5 minutes, to completely melt the cheese.
    Depending on the size of your fryer, you may have to cook the camembert in several batches. The best way to do this is to fry all the cheese first (in batches) then bake together in the oven.
    To check that the cheese has fully melted, insert a food probe. If there's any resistance, keep cooking. The internal temperature will also be at least 75°c/167°f.
  • Season the camembert wedges with salt & pepper then serve immediately with plenty of cranberry sauce.

Notes

1. Cooking In An Aga – After frying, cook the camembert in the baking oven, on the second from bottom set of runners.
2. 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. It also won’t need to go in the oven after being fried.
3. Storage – Once bread crumbed, the camembert 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).
4. Camembert – Use any brand of camembert for this recipe, as long as it’s not too soft/runny. I used President camembert. You’ll need a 250 gram wheel.
Make sure that it is fridge cold before cutting into wedges, this will make it easier. If the cheese is too soft, pop it in the freezer for an hour, to firm up.
5. Cranberry Sauce – If you’d like to make your own cranberry sauce, our recipe can be found here.

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