Deep-Fried Camembert

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Deep-Fried Camembert
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Health Score:
6,1 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
4 handfuls Baby spinach
2 rounds Camembert chilled (225 g | 8 oz each)
½ cup all-purpose flour
½ teaspoon Garlic salt
freshly ground Black pepper (to taste)
2 fresh eggs (lightly beaten)
¼ cup milk
1 cup seasoned breadcrumbs
3 cups Peanut oil (or vegetable oil)
1 cup jellied Cranberry sauce
8 edible Violet
1 tablespoon fresh lemon juice
2 tablespoons sugar (for sprinkling)
How healthy are the main ingredients?
sugarCamembertegg

Preparation steps

1.
Rinse the spinach leaves and spin dry. Set aside.
2.
Using a heart-shaped cookie cutter and your fingers, cut out and shape 4 Camembert hearts.
3.
In a shallow baking dish. season the flour with garlic salt and pepper. Coat the cheese hearts with seasoned flour.
4.
In a shallow bowl, combine the eggs and milk. Dip the flour coated hearts in the egg wash; drain and coat in breadcrumbs. Chill in the refrigerator until ready to fry.
5.
Heat oil to 350º F. Deep-fry Camembert hearts one at a time until golden brown and crisp, about 2 to 3 minutes. Drain on paper towels.
6.
Heat the cranberry sauce in a small sauce pan over medium heat, until warmed through and syrupy.
7.
Drizzle violet blossoms with lemon juice and sprinkle with sugar.
8.
Divide baby spinach greens among 4 plates. Drizzle with warm cranberry sauce. Arrange a Camembert heart on top of the greens and decorate with sugared violets. Serve.