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Deep Fried Camembert

30 April 2018 — Party, Snack, Starter

Deep Fried Camembert

Ingredients

Serves 2-4

250g Camembert de Normandie AOC

50g flour

300g breadcrumbs

1 large egg

80ml double cream

sea salt

How to make it

What is better than deep fried, warm and gooey Camembert? Serve as a starter or as smaller wedges for parties with a side of Cartwright and Butler Tomato Chilli Chutney and they’ll be the star of the show. Just ensure you make enough!

  • In a bowl whisk together the cream and egg
  • In another bowl place the flour
  • In another bowl, the breadcrumbs
  • Divide the Camembert de Normandie AOC into 6 equal wedges
  • Take a wedge and lightly coat with the flour, then dunk into the wet mixture, then the breadcrumbs ensuring you coat it well
  • Continue until all wedges are covered
  • Heat 2 inches of oil in  large saucepan to 200°C
  • Place some paper towels on the worktop and working in small batches, place the wedges into the oil, frying until golden brown (about 1 minute each), then using a slotted spoon place on the paper towels
  • Note: don’t add all the wedges at once as this will lower the temperature of the oil
  • Season with salt
  • Serve with Cartwright and Butler Tomato Chilli Chutney on the side
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