Deep-Fried Camembert with Cranberry Sauce Recipe

When preparing the breaded Camembert I figured that the ingredient volumes were strange.  Even experienced cooks never make the same recipe in the exact same way. This was one of those recipes that had to be altered to satisfaction.

The recipe asked for 50 grams of flour to make one serving of Camembert. Hold on, measuring flour is very important in baking but not so much in dredging.  It also asked for 2 eggs? I was only dipping the cheese before coating with breadcrumbs, not making an omelette!

What do you do with the leftover ingredients? I like to prevent food wasting. The good thing here is that a tiny bit of flour and a few breadcrumbs aren't a huge loss and they aren't perishable. Of course, had I followed the printed version of the recipe I would have had to use the excess egg and flour to make some crepes or similar, but all I wanted to do was sit with people here and enjoy the moment.

Oh and a glass of red wine with the Camembert?  Don't mind if I do...

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2-4

500g Camembert
30g flour
freshly ground pepper
2 eggs, beaten
80g white breadcrumbs
500ml vegetable oil
cranberry sauce

1. Cut the Camembert into 8 wedges.

2. Season the flour with the salt and ground pepper.

3.  Place the egg, flour and breadcrumbs into three separate bowls. Dredge the Camembert in the flour, then dip into the egg and then coat with the breadcrumbs.

4. Heat the oil in a deep heavy-bottomed pan. 

5. When the oil is hot deep-fry the breaded Camembert for 1-2 minutes or until crisp and golden

6. Allow to drain on kitchen paper.

7. Serve with cranberry sauce and a fresh salad.