Deep Fried Camembert

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 the deep fried Camembert with Cartwright and Butler Tomato Chilli Chutney on the side

Other recipes:

Serve these Westcombe Cheddar and bacon stuffed baby baked potatoes from the oven whilst still warm for a really delicious party nibble.

These blue cheese straws are a great opener for a dinner party. Using a dry crumbly blue will ensure the straws don’t become too soft after baking.