Deep-fried Camembert

Recipe from: 4/28/1999 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 250
    g
    ripe Camembert cheeses, cut into thirds
  • 1
    egg, beaten
  • 70
    g
    fresh white breadcrumbs
  • sunflower oil for frying
  • BEETROOT SALAD
  • 8
    medium beetroot, cooked, skinned and sliced
  • 1
    red onion, halved and sliced into rounds
  • 30
    ml
    olive oil
  • 45
    ml
    balsamic or raspberry vinegar
  • fresh dill to garnish
 

Method

 
Coat cheese wedges with egg, then breadcrumbs. Harden in freezer for 30 minutes. Deep fry in hot oil until golden and serve immediately on salad. SALAD: Place beetroot in a shallow dish. Add onion, drizzle with oil and vinegar and garnish with dill.
 

Read more on: deep-fry  |  dairy
 

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