I know Brie parcels and fried Camembert have been done to death and are considered to be ‘old school’ but sometimes there’s nothing more comforting than cutting into a crispy parcel to find the soft cheese oozing out. Honestly, I actually restrain myself when it comes to cheese posts, I could put one up every week.
There are many ways to serve cheese like this, one of my own favourites is to wrap the cheese in filo and bake it. However, it’s Christmas and this is a classic starter for a Christmas get together so I’m sharing my Deep Fried Brie with Raspberry Sauce.
I realise this is the second post in a row using raspberries which is unusual but I wanted to show something a bit different. However if you want to keep it completely festive you can serve the cheese with this lovely Cranberry and Port Sauce.
Useful tips & links:
- I put the brie into the freezer before cutting and frying it. The reason for this is that you don’t want your cheese to melt and disappear into the oil while you are frying it.
- I sometimes double dip the brie in egg and breadcrumbs, it doesn’t give it as neat an appearance but I like to do it. It’s your call if one or two coats will do.
- You can use camembert here, it’s not an exact substitute but works just as well.
- If like me, you can’t get enough of fried cheese, have a look at my Halloumi Fries.
- Nessa’s Deep Fried Brie with a Pear and Walnut Salad and Cranberry Sauce looks absolutely delicious if you want a more substantial dish.
Deep Fried Brie with Raspberry Sauce
- 100g of frozen raspberries
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- Salt and pepper
- 200g of brie
- 50g of plain flour
- 1 teaspoon of dried thyme
- 1 egg, beaten
- 70g of breadcrumbs
- Vegetable or sunflower oil for frying
- Put the brie into the freezer for 30 minutes to allow it to chill and firm up a little.
- Meanwhile, make the raspberry sauce. Put the frozen raspberries into a small pan with the balsamic vinegar and honey and heat gently for about five minutes, stirring occasionally, until the raspberries have broken down. If you used fresh raspberries you might want to add a little water to it.
- Add some salt and pepper and taste to see if it needs more honey for sweetness. Set aside to cool.
- Heat 4-5cm of the oil in a high sided pan over a high heat. Take all of the necessary precautions when it comes to frying in hot oil.
- Take the cheese out of the freezer and cut into wedges. Use three separate bowls and put the flour, thyme and a little salt and pepper mixed together in one, the beaten egg in the next and the breadcrumbs into the last bowl.
- Roll each wedge of cheese in the seasoned flour and then coat in the beaten egg before rolling it in the breadcrumbs. Make sure they are fully covered in breadcrumbs. If you like, you can dip in egg and then in breadcrumbs again to double coat them. You can put them in the fridge until late at this point if you like.
- Test the oil to see if it is hot enough by dropping some breadcrumbs in and they should sizzle immediately, or using a thermometer heat it to 180c. You want the oil quite hot because you want the breadcrumbs to turn golden brown and crispy quickly but you don’t want them in the oil long enough for the cheese to melt completely.
- Fry the wedges in batches so that the oil does not cool, until they are golden brown. Remove from the oil and drain on kitchen paper. Serve immediately with some of the raspberry sauce on the side and some rocket leaves if you like.