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
- 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.