Fried camembert with rusk and blueberry jam


After all, it’s not really a recipe! But I’m so crazy about fried Camembert with blueberry jam, that I wanted to try the fun of making it for the blog. I order it sometimes in the restaurant and every time I enjoy it. The important thing is to take a non-liquid cheese, and get a very hot oil to allow the crust of the breadcrumbs to brown well. Finally with raspberry jam, it’s irresistible!

Recipe for four people:

  • 1 Don’t ask Camembert
  • 1 bowl of flour
  • 1 bowl of golden breadcrumbs
  • 1 bowl with 2 scrambled eggs
  • frying oil
  • blueberry jam

Prepare dishes with flour, breadcrumbs and scrambled eggs.

For this recipe, take a completely non-liquid Camembert. By cooking it will be enough.

We cut it into half wedges.

Take a slice and dip it in the egg.

Then in flour.

Put the egg back in, making sure the second time to cover it well.

This time remove the excess egg well and then put it in the breadcrumbs.

Shake the bowl well so that it is well covered. Do the same for all sides.

Put a pot of oil on a steady heat. I avoid the deep fryer because the cheese and breadcrumbs will damage the bottom. When the oil reaches 180 ° C, add the cheese pieces.

Be careful, at some point the cheese will want to come out and it will crack in the oil. This is why the oil has to be very hot to brown the breadcrumbs very quickly.

Serve immediately with jam!

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