Pecan Crusted Fried Brie with Raspberry Sauce

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
16 servings
Level:
Easy

Ingredients
  • 2 large eggs, beaten
  • 2/3 cup finely chopped pecans
  • 1/3 cup panko
  • Two 7.7-ounce brie rounds, well chilled
  • Vegetable oil, for frying
  • Raspberry Sauce, recipe follows
  • Raspberry Sauce:
  • 1/3 cup raspberry preserves
  • 1/2 teaspoon lemon zest
  • Splash rice wine vinegar
  • Pinch red pepper flakes
Directions

In a large skillet over medium heat, add oil to a depth of 1 1/2 inches and heat to 350 degrees F.

In a shallow bowl, add the eggs. In a shallow plate, combine the pecans and panko. Slice 1 cheese round into 8 equal wedges. Dip each wedge into the egg, turning to coat. Dip each wedge into the crumb mixture, pressing to adhere.

Fry the wedges, a few at a time, in the hot oil, turning quickly to cook until golden on all sides, about 1 minute. Drain on paper towels. Serve immediately with Raspberry Sauce.

Raspberry Sauce:

In a small bowl, combine the raspberry preserves, zest, rice wine vinegar and red pepper flakes.


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    This recipe is featured in:

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