For a novel touch, instead of serving the usual crackers and cheese and clusters of parsley garnish, why not deep-fry cheese and parsley instead, serving them hot, crisp, and delicious to your astonished guests. The results will please you.
Cut mozzarella or Gouda cheese into squares and substitute for the Camembert cheese
For 2 servings: half of the ingredients.
For 8 servings: double the ingredients.
Quick and easy.
Hot and Cold Appetizers, Section 1, Card 29
Fried Camembert Cheese
- 1/2 bunch parsley
- 1/2 pound camembert cheese
- 2 eggs well-beaten
- 2 teaspoons all-purpose flour
- 1/2 cup fine dry bread crumbs
- 1/8 teaspoon paprika optional
- oil for frying
Wash the parsley and pat dry. Break into large sprays. Cut the cheese into 8 equal wedges. Set aside.
Combine the eggs and flour, beating until well blended. Combine bread crumbs and paprika, if used, and spread into a flat dish.
Heat oil in a deep frying pan until very hot, about 380. Drop parsley sprays, a few at a time, into the fat. Fry only for 2 or 3 seconds or until parsley comes to the surface and appears crisp.
Remove with a slotted spoon. Drain on paper toweling. Sprinkle lightly with salt and keep hot.
Dip cheese wedges into the egg mixture, then coat them well with the bread crumbs. Fry cheese wedges, a few at a time, in the fat for 1 to 2 minutes or until golden brown on all sides. Drain on paper toweling.
Arrange cheese wedges and parsley on a serving platter and serve hot.
MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway