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.
Servings: 9 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.
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.