📝 About This Recipe
Experience the ultimate indulgence with this French-inspired appetizer that balances a shatteringly crisp exterior with a molten, buttery heart. This dish elevates the classic cheese board by deep-frying double-cream Brie in a seasoned panko crust, creating a sophisticated play on textures. Finished with a drizzle of spicy honey and earthy walnuts, it is the perfect centerpiece for a cocktail party or an intimate dinner.
🥗 Ingredients
The Cheese
- 2 wheels Brie Cheese (8 oz each, very cold and firm)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 Large eggs (beaten well)
- 1.5 cups Panko breadcrumbs (Japanese style for maximum crunch)
- 1 teaspoon Dried thyme (crushed between palms)
- 1/2 teaspoon Smoked paprika (for color and depth)
- 1/2 teaspoon Garlic powder
For Frying
- 3 cups Neutral oil (Grapeseed, Canola, or Vegetable oil)
Toppings & Garnish
- 1/4 cup Honey (warmed slightly)
- 1/2 teaspoon Red chili flakes (to infuse into the honey)
- 1/3 cup Walnuts (toasted and roughly chopped)
- 1 sprig Fresh rosemary (finely minced for garnish)
- 1 pinch Flaky sea salt (Maldon or similar)
👨🍳 Instructions
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1
Prepare the Brie by cutting each chilled 8 oz wheel into 6-8 uniform wedges. It is crucial that the cheese is very cold to prevent it from melting too quickly during the frying process.
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2
Set up a standard breading station with three shallow bowls: one with the seasoned flour, one with the beaten eggs, and the third with the panko mixed with thyme, paprika, and garlic powder.
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3
Dredge a wedge of Brie in the flour, shaking off any excess. This ensures the egg has a dry surface to cling to.
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4
Dip the floured wedge into the beaten egg, ensuring all sides (including the rind) are fully coated.
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5
Press the wedge firmly into the panko mixture. For a truly professional, leak-proof crust, repeat the egg and panko steps (double-breading) for each piece.
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6
Place the breaded wedges on a parchment-lined tray and freeze them for at least 20-30 minutes. This 'sets' the crust and keeps the cheese firm.
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7
While the cheese chills, prepare the hot honey by stirring the chili flakes into the honey in a small saucepan over low heat for 2 minutes. Set aside.
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8
In a heavy-bottomed pot or deep skillet, heat the oil to 350°F (175°C). Use a candy or deep-fry thermometer to ensure accuracy.
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9
Carefully lower 3-4 wedges into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
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10
Fry for 60-90 seconds, turning once, until the crust is a deep golden brown. Watch closely; if you see cheese starting to poke through, remove immediately.
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11
Transfer the fried Brie to a wire rack set over a paper towel to drain. This keeps the bottom from getting soggy.
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12
Arrange the warm wedges on a serving platter. Drizzle generously with the hot honey and scatter the toasted walnuts and minced rosemary over the top.
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13
Finish with a light sprinkle of flaky sea salt and serve immediately while the center is molten.
💡 Chef's Tips
Double-breading is the secret to success; it creates a thick barrier that prevents the cheese from leaking into your hot oil. Always keep the Brie in the freezer until the very moment you are ready to fry. Use a neutral oil with a high smoke point like grapeseed or canola to avoid any burnt flavors. If the cheese leaks, use a mesh skimmer to remove the bits immediately to keep your oil clean for the next batch. For a gluten-free version, substitute all-purpose flour with rice flour and use crushed gluten-free crackers or GF panko.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like Sancerre or a dry Champagne to cut through the richness. Serve alongside sliced Granny Smith apples or Bosc pears for a refreshing, tart contrast. Accompany with a side of fig jam or apricot preserves for those who prefer more sweetness. A crusty French baguette or sourdough crisps make the perfect vessel for spreading the molten cheese. Serve over a bed of lightly dressed arugula to turn this into a sophisticated warm salad.