Deep-Fried Camembert With Cranberry Sauce Recipe
Easy to make and delicious to eat, fried camembert with cranberry sauce makes an excellent vegetarian appetizer for any festive meal.
- Serves: 4 persons
- 1wheel of camembert (about 8 oz/250 g, cut into 8 wedges)
- 3tbsp all-purpose flour
- Dash salt
- Dash black pepper (to taste)
- ½tsp dried oregano
- 2eggs (loosely beaten)
- ½cup dried bread crumbs
- Sunflower oil for deep frying
- 1tsp fresh thyme (finely chopped)
- 1pot (Mariënwaerdt) cranberry port sauce (or make your own cranberry port sauce)
Step 1Take the camembert out of the refrigerator. Season the flour with the salt, pepper and oregano.
Step 2Set out three soup bowls: one with seasoned flour, another with beaten egg, and the third with breadcrumbs. Dredge the cheese in the flour, followed by the beaten egg and finally the breadcrumbs. Make sure that the wedges are evenly coated.
Step 3Heat sunflower oil to 356 F (180 C) in a deep fat fryer. Set out a plate covered with kitchen paper.
Step 4Fry the cheese (in batches) for 3 to 4 minutes and allow to drain on the kitchen paper. Sprinkle with the finely chopped thyme and serve immediately with a cranberry sauce dip. Tips: This dish can be served as a starter or as an appetizer with a glass of full-bodied red wine. Deep-fried camembert is also good with rhubarb-mustard chutney . If you don't have a deep fat fryer, you can use a soup pot or wok to fry the cheese. To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. When little bubbles form around the base, the oil is hot enough.