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    You are in: Home / Recipes / Crispy Fried Camembert, With a Cranberry Relish Recipe
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    Crispy Fried Camembert, With a Cranberry Relish

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Droopy Drawers, By Lucy Lastic's Note:

    If you love cheese, you'll adore this. In step 2 its very important that you freeze the cheese. If it stands at room temperature, it will become over ripe and will melt into the oil during deep frying. The preperation time doesnt include the chilling time

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    Units: US | Metric

    For the Relish

    The Cheese

    • 1 tablespoon plain flour
    • salt and black pepper
    • 40 g ripe camembert cheese (8 slices)
    • 2 eggs
    • 100 g dried breadcrumbs
    • 50 g finely chopped almonds
    • sunflower oil, to shallow fry


    1. 1
      Put Cranberries, orange juice and sugar in a small saucepan. Bring to the boil then simmer for 3 - 4 minutes, or until the cranberries have spilt and softened. Stir in the cranberrie jelly and orange rind. Set aside to cool.
    2. 2
      Mix the flour and seasoning on a plate. Coat the cheese in the mixture. Beat the eggs in a shallow dish. Combine the breadcrumbs and almonds on a plate. Coat the cheese in egg, then in the breadcrumb mixture. Repeating until all are done. Put on a plate and freeze for 20 minutes.
    3. 3
      Heat about 7.5cm/ 3in of oil in a large deep saucepan, until a cube of bread takes 30 seconds to brown. Deep fry the cheeses for about 4 minutes, turning occasionally until evenly browned. Removing with a slotted spoon, drain on some paper towel.
    4. 4
      Serve hot with the relish.
    5. 5

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    Nutritional Facts for Crispy Fried Camembert, With a Cranberry Relish

    Serving Size: 1 (135 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 307.2
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 3.1 g
    Cholesterol 112.9 mg
    Sodium 354.6 mg
    Total Carbohydrate 35.1 g
    Dietary Fiber 3.9 g
    Sugars 13.1 g
    Protein 12.0 g

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