“At the inn we serve this as a first course with a cucumber garnish and fresh parsley for color.” –The Harvest at the Village Inn, Lenox, Massachusetts
Cut each wheel of Camembert into 6 wedges and remove the rind from each wedge. Roll each wedge in flour, then dip in the egg, then the bread crumbs. Put on a platter and chill for at least 1 hour. When ready to serve, heat oil to 375 degrees F and fry 4 wedges at a time for 45 seconds or until well browned. Remove. Drain briefly on a paper towel. Put each serving on a separate plate, surround with cucumber slices, and add a sprig of parsley. Serve immediately.
Combine vinegar, sugar, salt, fennel, and pepper. Slice cucumber into paper-thin slices and marinate in vinegar mixture.