Fried Camembert

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.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 429
• Protein: 17 g
• Carbs: 36 g
• Fat: 24 g

Ingredients

• 1 piece Camembert cheese made from raw or thermized milk ( well chilled, cut into 8 wedges )
• 50 g Wheat flour ( sifted )
• 2 piece Egg ( beaten )
• 100 g Breadcrumbs ( fine )
• 500 ml Peanut oil ( for frying )
• 4 tbsp Raspberry jam (extra or classic) ( for serving )

Instructions

1. Slicing the cheese

   Cut the camembert into eight equal wedges. The pieces must be cold for better handling.

2. Breading

   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. Frying

   Submerge the pieces in oil heated to 180°C. When the breading is golden and crispy, remove immediately. Drain on paper towels.

Chef's tips

• 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.

Storage

Must be eaten immediately after frying. Does not store well as the breading will soften.