Crispy Fried Camembert, With a Cranberry Relish

Name: Crispy Fried Camembert, With a Cranberry Relish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 75 g thawed frozen cranberries or 75 g fresh cranberries; 1 orange, juice of; 1 tablespoon caster sugar; 3 tablespoons cranberry jelly; 1/2 teaspoon finely grated orange rind; 1 tablespoon plain flour; salt and black pepper; 40 g ripe camembert cheese (8 slices); 2 eggs; 100 g dried breadcrumbs; 50 g finely chopped almonds; sunflower oil, to shallow fry

Submitted by Droopy Drawers, By Lucy Lastic

"If you love cheese, you'll adore this. In step 2 its very important that you freeze the cheese. If it stands at room temperature, it will become over ripe and will melt into the oil during deep frying. The preperation time doesnt include the chilling time"

Download

Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

For the Relish
75 g thawed frozen cranberries or 75 g fresh cranberries
1 orange, juice of
1 tablespoon caster sugar
3 tablespoons cranberry jelly
¹⁄₂ teaspoon finely grated orange rind
The Cheese
1 tablespoon plain flour
salt and black pepper
40 g ripe camembert cheese (8 slices)
2 eggs
100 g dried breadcrumbs
50 g finely chopped almonds
sunflower oil, to shallow fry

directions

Put Cranberries, orange juice and sugar in a small saucepan. Bring to the boil then simmer for 3 - 4 minutes, or until the cranberries have spilt and softened. Stir in the cranberrie jelly and orange rind. Set aside to cool.
Mix the flour and seasoning on a plate. Coat the cheese in the mixture. Beat the eggs in a shallow dish. Combine the breadcrumbs and almonds on a plate. Coat the cheese in egg, then in the breadcrumb mixture. Repeating until all are done. Put on a plate and freeze for 20 minutes.
Heat about 7.5cm/ 3in of oil in a large deep saucepan, until a cube of bread takes 30 seconds to brown. Deep fry the cheeses for about 4 minutes, turning occasionally until evenly browned. Removing with a slotted spoon, drain on some paper towel.
Serve hot with the relish.
Enjoy!

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Droopy Drawers, By Lucy Lastic

Australia

I am a?36 year old aussie girl,I live in a quiet country town, which is only an hour from the City of Adelaide which is the capital of SA. I love it here, I have almost 2 acres of land, so theres plenty of room to move around. I would LOVE to?have my own vegetable garden, but I do not have a green thumb. And am quite unlucky in the growing plants department.?I have 2 young sons aged 14(Jacob) and 10(Phoenix) who are the worlds pickiest eaters, and I'm always on the look out for new and yummy ways to get them to eat good nutritious food. (veggies especially) It is quite a challenge seeing as dad is almost as picky as the kids!!! But he is learning not to be afraid of trying new things. I love baking, pies and cakes mostly, and i have a weakness for roast meats and potatoes, all the good warming comfort food!

View Full Profile