Crispy Crumbed Brie with Cranberry Sauce
Ingredients
- • 250 g brie cheese wheel
- • 50 g all-purpose flour
- • 2 item eggs
- • 150 g panko breadcrumbs
- • 5 ml dried thyme
- • 2.5 ml salt
- • 1.25 ml black pepper
- • 500 ml vegetable oil for frying
- • 120 ml cranberry sauce
- • 4 item fresh rosemary sprigs
Instructions
- 1
Cut the brie wheel into 8 equal wedges and place in freezer for 15 minutes to firm up - this prevents melting during frying.
- 2
Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko mixed with thyme, salt, and pepper in the third.
- 3
Working with one wedge at a time, coat each piece completely in flour, shaking off excess.
- 4
Dip floured brie into beaten egg, ensuring all sides are covered.
- 5
Press firmly into seasoned panko mixture, coating all surfaces thoroughly. For extra crispiness, double-coat by repeating egg and panko steps.
- 6
Place breaded wedges on a plate and refrigerate for 10 minutes to set the coating.
- 7
Heat oil in a heavy-bottomed pot to 180°C (350°F). Use a thermometer for accuracy.
- 8
Fry 2-3 wedges at a time for 45-60 seconds until golden brown and crispy. Work quickly to prevent cheese from oozing out.
- 9
Remove with a slotted spoon and drain on paper towels.
- 10
Serve immediately while hot and melty, garnished with rosemary and accompanied by cranberry sauce for dipping.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect crumbed brie is temperature control - freezing before coating and maintaining precise oil temperature prevents the cheese from melting before the crust crisps. For a festive variation, try adding finely chopped pistachios to the panko mixture!"
