Deep Fried Camembert

Unicorn (unicron@prodigy.net)
Tue, 25 Aug 1998 20:11:58 -0400

A word about yesterday's Peach Cordial recipe. Several people wrote to
ask
about covering the jar because I neglected to say anything about that.
The
jar should be loosely covered. Actually, not much fermentation goes on
in
that recipe (it's really more of a steeping process) but some bubbles do

form. It is best to be safe by loosely covering the jar with a metal lid
or
aluminum foil.

This recipe comes from "Kev", who sent it via the "Submit" page on the
web
site (http://www.wwrecipes.com/submit.htm). I have printed his message
in
its entirety, and unfortunately Kev didn't give us any history on the
recipe. No quantities are given for the ingredients, but I know that my
readers are talented enough cooks to work with the recipe just as it is.

Deep fried camembert

Camembert
Oil for Deep Frying
Bread crumbs
Flour
Egg
Cayenne Pepper

1. Freeze cheese for 1 hour
2. Add pinch of cayenne pepper to flour
3. Heat oil so cube of bread turns golden in about 60 seconds (about
350F,
180C)
4. Cut cheese into bite sized cubes
5. Roll cheese cubes in flour, then egg, then bread crumbs
6. Deep fry for 30-40 seconds then remove and drain on absorbent paper.
7. Serve immediately as an appetizer with any sauce. Fruit sauce works
well.

Notes
1. Cheese must be very cold, and well coated with bread crumbs, or else
it
will fall apart.
(Note from the Chef: You might like to try my Cumberland Sauce with
these.
The recipe is located in the Pantry,
<http://www.wwrecipes.com/pantry.htm>)