Camembert is probably the best known cheese outside of France. It derives its name from the village of Camembert about 60 km southeast of Caen in Normandy. In this recipe you will experience Camembert in a molten state, bursting with flavor under a crispy coating of bread crumbs. A perfect appetizer served either with a fresh raspberry coulis or roasted quinces. As a main dish I like to serve it with Belgian Endives (Chicory) with Roasted Red Peppers.
Preparation time: 45 min. plus 1 hour freezing
- 4 small Camemberts about 80 gr (3 oz) per person or 1 large Camembert cut into wedges. Make sure cheese is not too ripe. Freeze it for 1 hour.
- 1/2 cup flour
- 1 egg beaten with 1 tbsp of water (egg wash)
- 1/2 cup bread crumbs
- 1 cup of sunflower oil
If you can’t find small Camemberts use a large one, freeze it and cut it into serving portions (wedges). Use a knife that has been warmed in hot water. Freezing the cheese will give you some time to work on it and assures that the center will melt slowly when baking.
- Preheat oven 400°F
- Take the frozen Camembert and cut off the white skin of the top carefully. Leave sides and bottom intact.
- Coat Camembert well on all sides in flour. Dip it in egg wash and lastly in the bread crumbs. Dip it again in the eggs and bread crumbs. Double coating assures that the cheese will not melt so quickly when fried. Pat it well to help the crumbs adhere. Refrigerate for about 30 minutes.
- Heat sunflower oil in a deep fryer over medium heat and brown both sides of the cheese lightly, 1-2 minutes or until light golden brown. Work quickly making sure that cheese does not begin to melt. Remove Camembert from the oil with a slotted spoon and drain it on paper towels.
- Place cheese over a baking sheet lined with baking paper and bake it for 5-10 minutes or until the top is slightly puffed.