Deep-Fried Camembert and Cranberry Sauce

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Easy, fast, entree-style meal that impresses everyone.

By Baztrac

Gallery

Recipe Summary test

prep:
10 mins
cook:
4 mins
additional:
30 mins
total:
44 mins
Servings:
12
Yield:
12 wedges
Nutrition Info
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Freeze Camembert cheese for 30 minutes.

    Advertisement

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  • Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl.

  • Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated.

  • Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.

Editor's Note:

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

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

Per Serving:
271 calories; protein 11g; carbohydrates 28.8g; fat 12.5g; cholesterol 58.6mg; sodium 406.4mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Allstar
Rating: 4 stars
03/23/2017
The cheese was so soft that I went ahead and froze mine for an hour to be on the safe side. I got lucky and scored ones that were already cut into wedges. These fry up real nice and melt in your mouth as soon as you bite down. Unfortunately I discovered that I do not like Camembert cheese. It was SO sour cream tasting to me. No fault of the recipe though I just don't care for the cheese. Hubby did enjoy them and because I only ate one there ended up being leftovers. He said that he thought they were less sour and better then next day so take that for what it is worth. The cranberry sauce is a must! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Allstar
Rating: 4 stars
03/23/2017
The cheese was so soft that I went ahead and froze mine for an hour to be on the safe side. I got lucky and scored ones that were already cut into wedges. These fry up real nice and melt in your mouth as soon as you bite down. Unfortunately I discovered that I do not like Camembert cheese. It was SO sour cream tasting to me. No fault of the recipe though I just don't care for the cheese. Hubby did enjoy them and because I only ate one there ended up being leftovers. He said that he thought they were less sour and better then next day so take that for what it is worth. The cranberry sauce is a must! Read More
orensarch
Rating: 5 stars
12/25/2021
This was a hit at our party. We served it with some fancy jellies instead of cranberry sauce - we will keep this in our repertoire! Read More
© Copyright 2022 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/27/2022