Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Fried Camembert Cheese with Currant Coulis
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1071
- Total Fat
- 73
- Saturated Fat
- 25
- Carbohydrates
- 73
- Dietary Fiber
- 5
- Sugar
- 41
- Protein
- 31
- Cholesterol
- 162
- Sodium
- 1119
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
Ingredients
Currant Coulis:
2 pints fresh or frozen red currants, stemmed and washed, or frozen or fresh raspberries
1 cup sugar
1 tablespoon currant vodka
Fried Camembert:
1 1/2 pounds Camembert cheese
3 eggs
1 cup flour
1 cup fine dry bread crumbs
4 cups peanut oil for frying
Directions
- Prepare Currant Coulis: Place currants in a small saucepan with the water and sugar. Bring to a boil and cook gently for 10 to 12 minutes, or until soft. Puree through a food mill, and add currant vodka and a little more water if it's too thick. Set aside.
- Prepare Fried Camembert: Slice cheese into 6 wedges and refrigerate until very cold and firm. Beat eggs in a bowl and place flour and bread crumbs in separate individual bowls. When cheese is cold, dip each wedge, one at a time, in flour, patting off any excess. Then dip in eggs, drain, and coat with bread crumbs. Be meticulous about covering every spot of cheese. Reserve coated cheese on a platter in freezer for 10 minutes.
- Dip each wedge in eggs and bread crumbs again, being careful to drain the eggs and thoroughly coat with bread crumbs. Place in freezer for another 10 minutes.
- Preheat oven to 350 degrees F.
- Heat oil in a large stockpot or saucepan to deep-fry temperature (350 degrees F). Fry wedges, three at a time, until golden brown, about 1 minute. Do not stir, since the breading is easily broken. Carefully remove with a slotted spoon and drain on paper towels. Transfer to a large roasting pan and bake for 5 minutes.
- To serve, coat each plate with Currant Coulis. Top with wedge of cheese and serve immediately, accompanied by a shot of black currant vodka.