Name: Fried Camembert with Cranberry Jelly Starter
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 10
Cuisine: French
Ingredients: 1 wheel of camembert; 1 egg beaten; ½ cup flour; 1 cup breadcrumbs; Sunflower oil for deep frying; Seasoning: You can use your own imagination, but salt, pepper and some green leafy herbs like ½ to 1 tsp of thyme and origanum should work well.

As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe·Print Recipe·Leave a Review

Fried Camembert with Cranberry Jelly Starter together with Chicken Breasts stuffed with Feta and Sundried Tomatoes as your main dish

CAMEMBERT

I would suggest that you read the full story, as the below is only the intro, so please do yourself a favor and read and learn more about Camembert and other French Cheese

Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel’s method can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurized milk can be found in Normandy today. The best of them is the Camembert Le Châtelain.

Fried Camembert with Cranberry Jelly Starter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: EsmeSalon.com
Prep Time: 15 minutes
Time in Fridge: 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 10 1x
Category: Appetizers and Snacks
Cuisine: French

Print Recipe

Description

Camembert is a moist, soft, creamy, surface-ripened cow’s milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France. It is similar to Brie, which is native to the Brie region of France.

Ingredients

Units Scale

1 wheel of camembert
1 egg beaten
1/2 cup flour
1 cup breadcrumbs
Sunflower oil for deep frying
Seasoning: You can use your own imagination, but salt, pepper and some green leafy herbs like 1/2 to 1 tsp of thyme and origanum should work well.

Cook Mode Prevent your screen from going dark

Instructions

Slice the Camembert into wedges.
Season egg, flour, and breadcrumbs.
Dip wedges into flour, then egg and once again in the breadcrumbs.
Refrigerate for 30 minutes.
Shallow fry in moderately hot oil till crisp and golden.
I couldn’t find fresh cranberries to make cranberry sauce so had to make do with cranberry jam which I melted in the microwave. It was delicious.

Notes

Did you try this recipe? How did it go and what do you think?

Prepared, tried and tested by Melanie Kramar

Recipe Card powered by

Chicken Breasts Stuffed with Feta and Sundried Tomatoes

Feta

Feta is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses

These feta stuffed chicken breasts are an easy dinner!