May 23, 2015


Small ripe Camembert - 1 (well chilled)
Egg - 1 (beaten)
Dry bread crumbs or corn flake crumbs 
Oil for deep frying


  • Cut the cheese into 8 equal wedges.
  • Dip in beaten egg, then into crumbs and make sure that cheese is coated all over.
  • If preferred, this may be done beforehand and the cheese returned to the refrigerator until serving time.
  • Heat oil in wok until hot but not smoking. Fry the cheese just until golden, drain on absorbent paper and serve quickly.
  • The frying should not take more than 2 or 3 minutes.
  • The crust should be crisp and the cheese soft and melting.
  • Hand small paper napkins with the cheese.

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