Fried Camembert is one of my favourite starter and sharing recipes. The warmth of the cheese with the crispy salad and redcurrant jelly is a refreshing dish. Serve as a starter, appetiser, main dish. Also try it as a snack. Try sharing them for a romantic dish with a glass of bubbly or chilled Chablis. Seriously, if you’re a cheese lover like me, you’re in for a treat.
Picture this: a golden, crispy coating encasing a creamy, gooey centre of Camembert cheese. It’s like a flavour explosion in your mouth with every bite!
What I adore about fried Camembert is its versatility. Whether you’re serving it as an appetizer at a dinner party or treating yourself to a cosy night in, it’s always a crowd-pleaser. Plus, it’s incredibly simple to make – just coat your cheese slices in breadcrumbs and fry until golden brown. Voila! You’ve got yourself a gourmet treat that looks and tastes like it came straight from a fancy restaurant.
But here’s the best part – the taste. The outer crust provides the perfect crunch, giving way to the velvety richness of the melted Camembert inside. It’s a harmonious blend of textures and flavours that’ll have you reaching for seconds (and maybe even thirds!).
And let’s not forget about the dipping sauces! Whether you prefer a tangy cranberry relish or a sweet honey drizzle, there’s no wrong way to enjoy fried Camembert. Personally, I love pairing it with a simple berry compote for a burst of fruity freshness that perfectly complements the richness of the cheese.
So, if you’re looking to indulge in a little cheesy decadence, I highly recommend giving fried Camembert a try. Trust me, it’s a culinary experience you won’t soon forget!
Fried Camembert
The ultimate in gooeyness. Soft cheese, fresh salad and redcurrant sweetnes.
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Servings: 12 Wedges
Calories: 112kcal
Ingredients
- 200 g camembert cheese circle
- 100 g breadcrumbs
- 55 g plain flour
- 2 large eggs free range
- salt to taste
- Pepper
Instructions
- Crack the eggs into a small dish and whisk. In a second dish add the flour and in a third dish add the breadcrumbs.55 g plain flour, 2 large eggs, 100 g breadcrumbs
- Add a little salt and pepper to the flour and mix well.salt, Pepper
- Cut the Camembert in to 12 wedges of equal size.200 g camembert cheese
- Place a wedge of camembert into the flour and liberally coat. Pick up and shake excess flour.
- Place the floured wedge into the whisked egg and coat well and finally dip the wedge into the breadcrumbs making sure all of the camembert is coated.
- Transfer the coated wedge to a plate and repeat with the remaining wedges.
- Place a high sided frying pan or saucepan over a medium to a medium high heat and add about 2.5 inches of oil. Use a thermometer or a piece of bread to test if hot enough (175C/350F). A small piece of bread will go golden with 10 – 15 seconds at that temperature.
- Carefully add the wedges to the oil in batches of 3 or 4 at a time cooking for 2 – 3 minutes or until the breadcrumbs have turned a lovely golden brown. Carefully turn them over during frying to make sure evenly cooked.
- Transfer the cooked wedges to kitchen paper on a plate to drain while you cook the rest.
- Serve with redcurrant jelly/sauce and a small salad and serve immediately.
Nutrition
Calories: 112kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 213mg | Potassium: 64mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 182IU | Calcium: 85mg | Iron: 1mg