Deep Fried Camembert With Raspberry Sauce 16 Recipes

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.

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.

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.

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.