Name: Deep-Fried Camembert
Yield: Makes 12 wedges
Cuisine: Vegetables, Meatless
Ingredients: 2 four-inch wheels Camembert cheese; 1/2 cup flour; 4 eggs, beaten; 2 cups fine bread crumbs mixed with 1 tablespoon dried mixed herbs (thyme, basil, oregano, dill, etc.); 2 cups oil for deep-frying; Cucumber Garnish (recipe follows); 1/2 cup red wine vinegar; 1 tablespoon sugar; 1/4 teaspoon salt; 1/2 teaspoon crushed fennel seed; 1/2 teaspoon freshly ground pepper; 1 cucumber

Share:

Rate this Recipe:

“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

Ingredients

2 four-inch wheels Camembert cheese

1/2 cup flour

4 eggs, beaten

2 cups fine bread crumbs mixed with 1 tablespoon dried mixed herbs (thyme, basil, oregano, dill, etc.)

2 cups oil for deep-frying

Cucumber Garnish (recipe follows)

Instructions

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.