Deep Fried Camembert

This easy recipe makes a fantastic appetizer and will seriously impress your
cheese lover friends. Deep fried camembert only needs a few ingredients and you
can have melty, crispy cheese with a variety of sauces.

Servings: 16 wedges

Author:

Prep Time
15 minutes

Cook Time
5 minutes

Total Time
20 minutes

Course:

Appetizer Snack Tapas Hors d’Oeuvre

Cuisine:

American European

Keywords:

dairy Deep Fried fried cheese Panko Breading

🧂 Ingredients

2 wheels Camembert

Each wheel I used was 120 grams so in total you are looking at roughly 240 grams. However I would try to use two smaller wheels instead of one larger one as the bigger they are the harder they are to bread and fry. If you go to the cheese monger try asking for petit camembert.
50 grams Potato Starch

This is about a quarter cup. You can also use corn starch if you like.
2 large Eggs
100 grams Panko Breadcrumbs

This is a smidge more than a cup's worth. You can use any breadcrumbs you like but I love the light crispy texture of panko for this recipe. You might not need to use all of the breadcrumbs, but having more than needed makes breading the cheese wedges much easier.
Oil

For frying.
Balsamic Glassa

Optional for drizzling. You can use whatever sauce you like.
Note: For this recipe I did not add any seasonings or even salt. You can add salt if you like or get creative with other herbs/spices.

Instructions

1 Place your camembert in the freezer (just for a few minutes) while you do step
two.
2 Place oil in your pot (or deep fryer) and turn on the heat until it reaches 175C
or 350F. While it is heating up, place the potato starch in one bowl, the beaten
egg in another bowl, and the panko in a third bowl.
3 Take the camembert out of the freezer and cut each wheel into 8 even pieces.
Drop them in the potato starch and toss to coat. Take a wedge and give it a
shake to remove excess starch, then dip in the egg and then the panko. Place
panko breaded camembert wedges on a parchment sheet until you are done breading
and ready to fry.
4 When the oil is at the correct temperature gently lower the wedges into the pot.
Fry for around 15 seconds, or until the breading JUST gets lightly golden. They
will continue to darken after you remove them from the oil so you really want to
be quick with this. Place them on a paper towel lined plate to dry.
5 Plate the deep fried camembert wedges on a plate and dress with your sauce of
choice.