Fried Camembert Recipe
Ingredients
| 8 oz. Camembert cheese, cut in pieces | ||
| Flour | 2 Tablespoon | |
| Eggs | 2 | |
| Bread crumbs | 4 Tablespoon | |
| Lettuce leaves | 8 | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Creme fraiche | 2 Tablespoon | |
| Cranberry sauce | 4 Tablespoon | |
| Several sprigs parsley | ||
| Oil | 4 Cup (16 tbs) (For frying:) | |
Directions
Dip each piece of Camembert first in the flour, then in the whisked eggs, and finally in the bread crumbs, carefully knocking off any excess breading.
Refrigerate a few minutes.
Wash and shake the lettuce leaves dry, and arrange on individual plates.
Beat the cream very stiff, and mix with the creme fraiche and 2 tablespoons of the cranberry sauce.
Place a dollop of cranberry cream on the lettuce leaves next to 2 spoonfuls of cranberry sauce.
Heat the oil in a deep fryer to 375°.
Fry the Camembert 3 minutes, or until golden brown, then drain.
Wash and pat the parsley dry, dip briefly into the oil, and drain.
Lay the Camemberts on the lettuce leaves, garnish with the parsley.
Refrigerate a few minutes.
Wash and shake the lettuce leaves dry, and arrange on individual plates.
Beat the cream very stiff, and mix with the creme fraiche and 2 tablespoons of the cranberry sauce.
Place a dollop of cranberry cream on the lettuce leaves next to 2 spoonfuls of cranberry sauce.
Heat the oil in a deep fryer to 375°.
Fry the Camembert 3 minutes, or until golden brown, then drain.
Wash and pat the parsley dry, dip briefly into the oil, and drain.
Lay the Camemberts on the lettuce leaves, garnish with the parsley.
Chef
