Deep Fried Camembert
This deep fried camembert makes for a fantastic festive starter. Super crispy, creamy & gooey, this goes great with cranberry sauce!
Servings: 8 Wedges
Equipment
- Deep Fat Fryer
- Baking Tray
- Mixing Bowls
Ingredients
- 250 g Camembert (As A Whole Wheel)
- 40 g Plain Flour
- 3 Large Eggs
- 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 if it's gooey.
- 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 camembert onto a tray then chill in the fridge until you're ready to cook them.
Cooking
- Preheat a deep fat fryer to 180°c/356°f.I'd recommend using a digital food probe to double check the temperature of the oil as domestic fryers aren't always accurate!
- Deep fry the camembert for 2-3 minutes, until the breadcrumbs are crispy & a deep golden brown.You might need to fry the cheese in batches, depending on the size of your fryer!
- Once cooked, transfer the fried camembert to a tray lined with kitchen paper, leave to drain momentarily then season with sea salt & freshly cracked black pepper. Serve straight away, with cranberry sauce!
Notes
1. Camembert - Use any brand of camembert for this recipe, as long as it's not too soft/runny. I use President or Le Rustique camembert. You'll need a 250 gram wheel.
Make sure that it is fridge cold before cutting into wedges, as this will make it easier to cut. If the cheese is too soft, pop it in the freezer for an hour, to firm up but this isn't usually necessary.
2. Deep Fat Fryer - If you haven't got a deep fat fryer, you could use a pan of oil warmed up on the stove instead. Make sure to do this really carefully though!
3. Storage - Once bread crumbed, the camembert will keep in the fridge for a day or two. Make sure to cover the tray in clingfilm or transfer the cheese to an airtight container if you're chilling it for any length of time.
5. Cranberry Sauce - If you'd like to make your own cranberry sauce, our recipe can be found here.