📝 About This Recipe
Experience the ultimate indulgence with this classic European bistro favorite, featuring a wheel of rich Camembert encased in a shatteringly crisp breadcrumb shell. As the cheese warms, it transforms into a molten, velvety center that contrasts beautifully with the savory, golden exterior. Paired with a zesty, homemade cranberry-orange compote, this dish offers a sophisticated balance of salty, creamy, and tart flavors that elevate the humble cheese wheel into a show-stopping appetizer.
🥗 Ingredients
The Cheese
- 2 wheels Camembert Cheese (8 oz each, very cold and firm)
The Breading Station
- 1/2 cups 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 (for color and depth)
Cranberry Compote
- 1 cup Fresh or frozen cranberries
- 1/4 cup Orange juice (freshly squeezed)
- 3 tablespoons Honey
- 1 Cinnamon stick
For Frying & Garnish
- 2 cups Vegetable oil (for shallow frying)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Begin by preparing the cranberry compote. In a small saucepan, combine cranberries, orange juice, honey, and the cinnamon stick over medium heat.
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2
Simmer the compote for 8-10 minutes until the cranberries burst and the sauce thickens into a jam-like consistency. Remove the cinnamon stick and set aside to cool to room temperature.
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3
Prepare your breading station using three shallow bowls: one with flour, one with the beaten eggs, and one with the panko mixed with thyme and paprika.
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4
Remove the cold Camembert wheels from the refrigerator. Cut each wheel into 4 or 6 equal wedges, or leave them whole if you prefer a single large center-piece.
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5
Dredge each piece of cheese thoroughly in the flour, shaking off any excess.
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6
Dip the floured cheese into the egg wash, ensuring all sides (especially the cut edges) are completely coated.
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7
Press the cheese into the panko mixture, firming the crumbs onto the surface with your hands to create a solid seal.
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8
For a 'fail-safe' seal, dip the cheese back into the egg and then once more into the panko. This double-coating prevents the cheese from leaking during frying.
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9
Place the breaded cheese on a plate and freeze for 15 minutes. This ensures the outside gets crispy before the inside becomes too liquid.
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10
In a heavy-bottomed skillet, heat the vegetable oil to 350°F (175°C). The oil should be deep enough to reach halfway up the sides of the cheese.
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11
Carefully place the cheese wedges into the hot oil. Fry for 1-2 minutes per side until they reach a deep golden brown.
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12
Use a slotted spoon to transfer the fried Camembert to a wire rack or paper-towel-lined plate to drain.
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13
Immediately sprinkle with a tiny pinch of flaky sea salt while still hot.
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14
Serve immediately while the center is molten, garnished with fresh parsley and a generous dollop of the cranberry compote on the side.
💡 Chef's Tips
Ensure the cheese is ice-cold before breading; room temperature cheese will melt too quickly in the oil. Double-coating with egg and breadcrumbs is the secret to preventing a 'blowout' where the cheese leaks into the pan. Use a thermometer to maintain oil temperature at 350°F; if it's too cool, the breading will be greasy; if too hot, the outside will burn before the inside melts. You can substitute Camembert with Brie, though Camembert offers a slightly more earthy and robust flavor profile. Avoid using 'extra ripe' cheese for this recipe; a firmer, younger wheel holds its shape much better during the frying process.
🍽️ Serving Suggestions
Pair with a crisp, dry sparkling wine like Prosecco or Champagne to cut through the richness of the cheese. Serve alongside a simple arugula salad dressed with lemon vinaigrette for a refreshing peppery contrast. Accompany with toasted baguette slices or walnut bread for extra texture. A chilled glass of hard apple cider also complements the earthy notes of the Camembert beautifully. Add a few toasted pecans or walnuts to the plate for an added nutty crunch.