Deep Fried Camembert sounds like a guilty pleasure and the truth is that it probably is but let’s focus on the word PLEASURE. I had this for the first time almost ten years ago at a restaurant in Negril, Jamaica and decided to make it so that I had to no longer just rely on my fond memories but I could relive the moment as many times as I felt the need to.
You honestly should not need much convincing to try this at home but just in case you didn’t read the title of this blog post properly I am giving you a reason to deep fry cheese. Glorious, glorious cheese will be all melted on the inside but crunchy on the outside and you can serve it with cool mango chutney for a moment of orgasmic bliss. Did I mention the method was easy and takes less than 30 minutes? Oooh it’s getting me all excited just writing about it.
I know I’ve been talking about healthy recipes and I know summer is here and I know we are all trying to live long, eat great etc. etc. etc. But today I am the bearer of good news and yummy recipes – I insist that you live a little and make this at home tonight, tomorrow or the day after because I don’t want to be selfish and keep this goodness all to myself.
If you miss out on trying this, don’t say it was my fault. All you have to do is cut the cheese, coat the cheese, cook the cheese, eat the cheese and love the cheese. (See below) Happy Meatless Mondays!
Live, Love, Eat!
- 125g Camembert cheese
- 0.5 cup flour
- 1 egg
- 1 tablespoon milk
- 1 cup breadcrumbs
- 1 litre oil
- Cut the camembert into equal triangles.
- Put flour and breadcrumbs into separate dishes
- In another dish whisk egg and milk together
- Heat the oil over medium high heat in a heavy based deep saucepan. (Oil should fill the pan halfway).
- Meanwhile dip Camembert first in flour, then egg mixture and finally breadcrumbs.
- Once all the cheese wedges are coated, test the oil by putting a few breadcrumbs in it and if it bubbles it is ready.
- Cook cheese for 10-13 minutes until golden brown.
- Rest on a paper towel and serve.
- Serve with mango chutney or other fruit preserve of your choosing such as cranberry sauce. This recipe also work well with brie.