Deep-Fried Camembert / Brie. Crispy Fried Camembert or Brie Served with Preserved Figs.

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Deep-Fried Camembert / Brie. Crispy Fried Camembert or Brie Served with Preserved Figs.
Recipe type: Cheese / Starter / Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
Deep-Fried Camembert / Brie. Deep-fried camembert or brie is absolutely amazing - soft and runny on the inside and crisp and crunchy on the outside. The trick to getting this right is in the coating - check out the video to find out more!
  • 125g Camembert or Brie cheese
For the Coating
  • ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
  • ½ Cup tapioca flour or cornflour
  • 2 Eggs lightly beaten
For the Garnish
  • 6 Preserved green figs & a little fig syrup
  • Cashew nuts
  1. Cut the cheese into 4 wedges.
  2. Before you coat the cheese, sprinkle a layer of the cornflake crumb mix over a platter. This stops the coating on the cheese from sticking to the platter while the coating sets.
  3. To coat the cheese, dip it in the egg wetting it all over.
  4. Dredge it in the tapioca or corn flour.
  5. Then dip it in the egg again making sure to wet all of the cornflour.
  6. Then it's into the cornflake mixture making sure to get a good solid coating all over.
  7. Then back into the egg making sure to wet all of the cornflake mixture.
  8. And finally another good solid coating of the cornflake mixture.
  9. This may seem like overkill, but the cheese melts very quickly and this good coating inhibits it leaking into the oil while frying.
  10. Transfer the coated cheese to the platter and allow the coating to set for 20 minutes.
  11. Fill a saucepan with oil to a depth of 50mm or 2 inches and heat this to 170c or 325f.
  12. Deep fry the cheese for 3 minutes turning halfway through.
  13. Remove the cheese from the oil and drain on kitchen paper.
  14. Transfer the cheese wedges to platters. Serve with lightly crushed preserved figs, some of the fig syrup and salted cashew nuts.


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