Fried deviled camembert

Yield: 4 servings

Measure Ingredient
4 \N Pieces fairly firm Camembert cheese (1.5 oz)
2 teaspoons All-purpose flour
½ teaspoon Dry mustard
½ teaspoon Dried mixed herbs
\N \N Fresh ground pepper to taste
1 \N Egg, beaten
¼ cup Dry bread crumbs
½ teaspoon Hot chili powder
4 pinches Cayenne pepper
\N \N Vegetable oil for frying
\N \N Fresh sage sprigs (opt)
\N \N Fresh rosemary sprigs (opt)
\N \N Fresh thyme sprigs (opt)

Wrap and freeze cheese 1 hour.

On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pressing on firmly with palms of hands.

Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F.

(190'C.) or until a ½" cube of day-old bread browns in 40 seconds.

Fry cheese about 30 seconds or until golden brown. Drain on paper towels. Garnish with sage, rosemary and thyme sprigs, if desired, and serve at once.

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