Recipe courtesy of Paula Deen
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20 min
10 min
10 min
16 servings


Raspberry Sauce:


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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