Fried Camembert is perfect for any time of year, your guests will love it and want more. Because of its strong savouriness, it requires a little bit of sweetness to balance the flavour. You can use cranberry sauce or slices of quince paste. Quince paste which originated in Spain, is a perfect match.
Make your own breadcrumbs using stale bread by placing in food processor (or use pre-made ones).
Add the leaves of a sprig of thyme (or a couple shakes of dry thyme) mix well. Pour on plate.
Crack two whole eggs into mixing bowl, mix well with a fork.
Add the flour to a plate.
Cut a whole Camembert cheese into 6 portions.
Place pieces into flour and coat well with flour.
Shake excess flour, use a sieve if you have one.
Place floured Camembert pieces in egg-wash.
Coat evenly and transfer to breadcrumbs.
Place in hot vegetable oil (just before smoking point)
Drain fat on paper towel.
Ready to serve. (I served it on quince paste)
Serve with nuts, dried fruits.
Also nice with red currant jelly or quince paste.
Can also be used as an appetizer. (use smaller cuts)
Use other crumb coatings such as semolina, crushed corn flakes, other herbs etc.
You can also use Brie cheese instead of Camembert.
Once crumbed, you can freeze them ready to deep-fry.
By Joel Mielle
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