Wedges of camembert cheese are breaded, deep fried and dipped in a sweet raspberry sauce. Delicious!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.

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  • Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.)

  • In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels.

  • Melt raspberry preserves for dipping sauce.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

351.8 calories; protein 9.2g 18% DV; carbohydrates 23.1g 8% DV; fat 25.8g 40% DV; cholesterol 44.6mg 15% DV; sodium 243.4mg 10% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2009
Great recipe one of my old fav's!! If your having trouble with oozing cheese simply do this process twice (Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat.) This will give you a stronger shell. Also coating cheese lightly in flour before the egg will help. Hope this is useful. Read More
(39)

Most helpful critical review

Rating: 2 stars
01/25/2004
I cheffed this for a party. It was very difficult to deep fry without it "springing a leak" and leaking cheese all over the place. I had to deep fry try to flop it back & forth to keep the cheese inside then freeze. Then I had to bring to room temperature to serve w/ the sauce. I'm trying it again to see if it works better if it doesn't I wont make it again. Read More
(8)
23 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/17/2009
Great recipe one of my old fav's!! If your having trouble with oozing cheese simply do this process twice (Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat.) This will give you a stronger shell. Also coating cheese lightly in flour before the egg will help. Hope this is useful. Read More
(39)
Rating: 5 stars
01/25/2004
You would be very surprised considering the ingredients how ABSOLUTELY DELICIOUS this is!!! DO NOT forgo the raspberry dipping sauce!!! Perfect for a small get-together or romantic dinner if you want to be PRAISED AND LAUDED for your fine culinary skills!!! Read More
(20)
Rating: 5 stars
02/13/2007
I cannot rave about this recipe enough.... I loved it & can't stop thinking about it.;o) I cut the recipe in half breaded the wedges then stuck them in the freezer for 30 minutes before frying to avoid leakage. It worked! They browned up beautifully & got gooey inside but kept their shape & neevr sprang a leak. I served these as a first course to our Valentine's dinner w/ apple slices & chambord spritzers. I could have skipped everything else & just had these. LOL The salty/cheesy/ sweet combo is to die for. The only changes I made to the recipe was to use stuffing mix ground up in the food processor for the bread crumbs as I was out. I'm sure the seasnings in the stuffing mix added extra flavor & I will repeat the sub next time. Thansk for a thoroughly enjoyable recipe Jennifer Romasco! Read More
(20)
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Rating: 5 stars
01/25/2004
I have been looking for this recipe for a long time and this is the best I have found! Read More
(15)
Rating: 4 stars
01/25/2004
Thank you for the submission. I enjoyed the Raspberry sauce with the cheese. Read More
(10)
Rating: 5 stars
01/25/2004
try it with cranberry sauce or jelly "WOW" Read More
(10)
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Rating: 4 stars
03/08/2007
I really enjoyed these except I am not sure about the sesame seeds. I am going to try without next time and see if I like it better. One thing that I would recommend is slicing the cheese and putting it in the freezer for a while. It makes so that that the cheese doesn't ooze out...if it is not gooey enough after frying stick in the microwave a few seconds! Read More
(9)
Rating: 5 stars
09/04/2007
Delish! I mixed 50% balsamic vinegar with 50% raspberry jam for a tangy suace. Read More
(9)
Rating: 2 stars
01/25/2004
I cheffed this for a party. It was very difficult to deep fry without it "springing a leak" and leaking cheese all over the place. I had to deep fry try to flop it back & forth to keep the cheese inside then freeze. Then I had to bring to room temperature to serve w/ the sauce. I'm trying it again to see if it works better if it doesn't I wont make it again. Read More
(8)