Deep Fried Camembert With Cranberry Sauce Recipes

DEEP-FRIED CAMEMBERT AND CRANBERRY SAUCE

Steps:

• Freeze Camembert cheese for 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl.
• Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated.
• Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.

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.

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.

PAN-FRIED CAMEMBERT SANDWICH

Steps:

• Butter the bread. Put a wedge of camembert or brie on the unbuttered side of one slice of bread. Top with a spoonful of cranberry sauce. Drizzle with a few drops of balsamic vinegar, if you have some.
• Put the second slice of bread on top, buttered side out. Fry in a hot non-stick pan, pressing down with a fish slice, for a minute or two on each side, until golden brown and melting. Cut in half and eat straightaway.

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 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.