📝 About This Recipe
Experience the ultimate indulgence with this deep-fried Camembert, featuring a shatteringly crisp panko crust that gives way to a molten, velvety center. This classic European bistro snack balances the earthy, pungent notes of the cheese with a vibrant, house-made cranberry and orange reduction. It is a masterclass in textural contrast and the perfect centerpiece for a sophisticated gathering or a cozy night in.
🥗 Ingredients
The Cheese
- 2 wheels Camembert Cheese (250g each, chilled and firm)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 Large eggs (beaten thoroughly)
- 1.5 cups Panko breadcrumbs (for maximum crunch)
- 1 teaspoon Dried thyme (mixed into the breadcrumbs)
- 1/2 teaspoon Smoked paprika (mixed into the flour)
Spiced Cranberry Compote
- 1 cup Fresh or frozen cranberries
- 1/4 cup Orange juice (freshly squeezed)
- 3 tablespoons Granulated sugar (adjust to taste)
- 1 Cinnamon stick (whole)
- 1 Star anise (whole)
Frying & Garnish
- 1 liter Vegetable oil (for deep frying)
- 1 sprig Fresh parsley (finely chopped for garnish)
- 1 pinch Sea salt flakes (for finishing)
👨🍳 Instructions
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1
Begin by preparing the compote: In a small saucepan, combine cranberries, orange juice, sugar, cinnamon, and star anise over medium heat.
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2
Simmer the compote for 10-12 minutes until the cranberries burst and the liquid reduces to a syrupy consistency. Remove from heat, discard whole spices, and let cool.
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3
Remove the chilled Camembert from the fridge and cut each wheel into 6-8 uniform wedges. It is crucial the cheese is cold to prevent it from leaking during frying.
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4
Set up a standard breading station: one bowl with flour and paprika, one with beaten eggs, and one with panko and dried thyme.
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5
Dredge each wedge in the flour, shaking off any excess. This ensures the egg has a dry surface to cling to.
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6
Dip the floured wedge into the egg wash, ensuring all sides (especially the cut sides) are fully coated.
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7
Press the cheese firmly into the panko breadcrumbs. For a fail-safe seal, repeat the egg and panko steps (double-breading) to create a thick, protective shell.
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8
Place the breaded wedges on a tray and freeze for 15-20 minutes. This 'shock' prevents the cheese from melting before the crust turns golden.
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9
In a deep, heavy-bottomed pot, heat the vegetable oil to 180°C (350°F). Use a kitchen thermometer to ensure accuracy.
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10
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.
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11
Fry for 60-90 seconds until the crust is a deep golden brown. If you see any cheese starting to bead through the crust, remove immediately.
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12
Drain the wedges on a wire rack or paper towels to remove excess oil. Immediately sprinkle with a tiny pinch of sea salt flakes.
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13
Serve immediately while the center is molten, accompanied by the warm or room-temperature cranberry compote.
💡 Chef's Tips
Always use chilled cheese; room temperature Camembert will liquefy and burst through the breading almost instantly. Double-breading is non-negotiable here; that second layer of egg and panko acts as insurance against messy leaks. Maintain a steady oil temperature of 180°C—too low and the cheese becomes greasy, too high and the outside burns before the inside melts. If you don't like cranberries, a high-quality fig jam or red onion marmalade makes an excellent flavor substitute. Use a neutral oil with a high smoke point, such as canola, peanut, or vegetable oil, for the cleanest flavor.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sancerre or a dry Riesling to cut through the richness of the cheese. Serve alongside a simple arugula salad dressed with lemon and olive oil to provide a refreshing, peppery contrast. A glass of chilled hard cider works beautifully with the creamy cheese and fruity compote. Add a few toasted walnut halves to the plate for an extra layer of earthy crunch. Arrange on a wooden board with slices of fresh baguette or artisanal crackers for a rustic bistro feel.