Paul and I had a taste of this when we were in Berlin (although the cheese was served with Lingonberry jelly there). I bought some Camembert a few weeks ago with the thought of recreating the dish using the leftover cranberry sauce from Thanksgiving. I finally got around to it last night.
This really surprised me - it was fast and easy to prepare - but if you made it for a crowd people would think you had been busy for days! Everyone needs something like that in the recipe repertoire.
You should definitely serve this with something tart - the cranberry sauce worked well - as the tart jelly serves to counter the rich cheese.
Deep-Fried Camembert and Cranberry Sauce
2 (8 ounce) rounds Camembert cheese
oil for frying
1 cup all-purpose flour
2 eggs
1/4 cup milk
1 cup bread crumbs
1 cup whole berry cranberry sauce
Freeze Camembert cheese for 30 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl.
Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated.
Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.
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