Best 9 Fried Camembert Recipes

DEEP FRIED CAMEMBERT WITH RASPBERRY SAUCE

Steps:

• Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.
• Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.)
• In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels.
• Melt raspberry preserves for dipping sauce.

DEEP-FRIED CAMEMBERT

Steps:

• Wrap the Camembert in plastic wrap and place in the freezer for 1 hour.
• Remove the plastic wrap and, using a knife, slice the cheese in half horizontally so you have 2 round layers as you would a cake for layers.
• If using the truffles, place the truffle slices on 1 half, slightly overlapping the pieces, until it is covered. Cover with the other half of the Camembert and firmly press together. Repeat with the second Camembert. If you are not using truffles, you may replace them with mixed berries or other mushrooms.
• Bread the cheese first dipping it in flour, egg, and bread crumbs mixed with the ground walnuts. Repeat this process twice to ensure the cheese is covered and it won't seep out the sides.
• In a fryer or large pot, heat the oil to 375 degrees F and fry the cheese until golden brown.
• To serve, slice the cheese and serve on a platter with fruits.

FRIED CAMEMBERT

Steps:

• Mix the cayenne pepper and the flour, then roll each Camembert portion in flour, then in egg and then in breadcrumbs.
• Heat the oil in a deep fryer to 350 degrees Fahrenheit or until a bread cube browns in 60 seconds.
• Fry the portions of Camembert for 30 seconds or until golden brown.
• Drain on kitchen paper.
• Garnish with apple wedges and serve immediately.

DEEP FRIED CAMEMBERT WITH CRANBERRY SAUCE

Steps:

• Cut camembert into 2cm wedges.
• Toss to coat in flour seasoned with salt and pepper.
• Combine eggs and milk in a shallow bowl and toss camembert in the egg wash; drain and coat in breadcrumbs.
• Heat oil to 180oC. Deep fry camembert pieces until golden and crisp; drain on kitchen paper and serve with warmed cranberry sauce.

FRIED CAMEMBERT CHEESE WITH CURRANT COULIS

Steps:

• Prepare Currant Coulis: Place currants in a small saucepan with the water and sugar. Bring to a boil and cook gently for 10 to 12 minutes, or until soft. Puree through a food mill, and add currant vodka and a little more water if it's too thick. Set aside.
• Prepare Fried Camembert: Slice cheese into 6 wedges and refrigerate until very cold and firm. Beat eggs in a bowl and place flour and bread crumbs in separate individual bowls. When cheese is cold, dip each wedge, one at a time, in flour, patting off any excess. Then dip in eggs, drain, and coat with bread crumbs. Be meticulous about covering every spot of cheese. Reserve coated cheese on a platter in freezer for 10 minutes.
• Dip each wedge in eggs and bread crumbs again, being careful to drain the eggs and thoroughly coat with bread crumbs. Place in freezer for another 10 minutes.
• Preheat oven to 350 degrees F.
• Heat oil in a large stockpot or saucepan to deep-fry temperature (350 degrees F). Fry wedges, three at a time, until golden brown, about 1 minute. Do not stir, since the breading is easily broken. Carefully remove with a slotted spoon and drain on paper towels. Transfer to a large roasting pan and bake for 5 minutes.
• To serve, coat each plate with Currant Coulis. Top with wedge of cheese and serve immediately, accompanied by a shot of black currant vodka.

GERMAN FRIED CAMEMBERT

Steps:

• Unwrap Camembert wheel. Dredge in flour, then in beaten egg, and then in breadcrumbs to coat completely.
• Heat 1 inch oil in a small, deep saucepan over medium heat. Lower Camembert carefully into the hot oil and fry until breading is browned, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Set on a plate and season with salt and pepper.
• Fry parsley sprigs for 5 seconds in the hot oil. Serve on top of Camembert and garnish with cranberry sauce.

DEEP FRIED CAMEMBERT WITH RASPBERRY SAUCE

Steps:

• Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.
• Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat.
• If preparing ahead, cover and refrigerate now until ready to cook.
• In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels.
• Melt raspberry preserves for dipping sauce.

DEEP FRIED CAMEMBERT CHEESE

Steps:

• Have the cheese very cold. (You may even use it frozen slightly.) Cut in small wedges and lightly coat with flour. Dip each wedge in slightly beaten egg and coat in fine bread crumbs. Refrigerate several hours before frying. Deep fry in 1 1/2 inches of very hot oil (385 degrees) about 1 1/2 minutes or until golden brown. Drain on paper towels. Serve hot as an appetizer or as a light dessert with your favorite jam.

FRIED CAMEMBERT

Steps:

• Mix the cayenne pepper and the flour, then roll each Camembert portion in flour, then in egg and then in breadcrumbs. Heat the oil in a deep fryer to 350 degrees Fahrenheit or until a bread cube browns in 60 seconds. Fry the portions of Camembert for 30 seconds or until golden brown. Drain on kitchen paper. Garnish with apple wedges and serve immediately.