Fried Camembert
20 min
total
4
people
429
calories per serving
Ingredients
4 people
- 1 pcCamembert cheese made from raw or thermized milk (well chilled, cut into 8 wedges)
- 50 gWheat flour (sifted)
- 2 pcEgg (beaten)
- 100 gBreadcrumbs (fine)
- 500 mlPeanut oil (for frying)
- 4 tbspRaspberry jam (extra or classic) (for serving)
Method
A golden crust that cracks under the teeth, releasing a molten, flowing cheese center. The thermal contrast is immediate between the hot breading and the acidic raspberry jam.
- 1
Cut the camembert into eight equal wedges. The pieces must be cold for better handling.
- 2
Dredge each piece in flour, then in beaten eggs, and finally in breadcrumbs. Repeat the egg and breadcrumb step for a double coating: this is the secret to prevent the cheese from leaking during cooking.
- 3
Submerge the pieces in oil heated to 180°C. When the breading is golden and crispy, remove immediately. Drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Double breading is mandatory: if the layer is too thin, the camembert will burst in the oil.
- The oil must be at 180°C; if it's too cold, the breading will soak up the grease.
How long does this dish keep?
Must be eaten immediately after frying. Does not store well as the breading will soften.
4.0
19 reviews
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