Try this Neilson Public Fried Camembert with Redcurrant Jelly recipe, or contribute your own.
Suggest a better descriptionPlace the flour, eggs and breadcrumbs into 3 separate bowls.
Toss the camembert in the flour and shake off any excess. Dip 1 wedge at a time in the eggs and then in the breadcrumbs, pressing firmly to coat.
Place in a single layer on a plate.
Add enough oil to a medium saucepan or deep-frying pan to reach a depth of 6cm. Heat over medium-high heat. (To test when oil is ready, a cube of bread turns golden brown in 15 seconds.)
Add 3-4 wedges of camembert to the oil and cook for 2-3 minutes or until golden in colour.
Drain on absorbent paper. Repeat in 3-4 more batches with remaining camembert wedges. Keep the camembert you have already fried on a low heat in the oven to ensure they cheese stays gooey.
Serve the peices camembert on top of a bed of lettuce with a tablespoon of redcurrant jelly on the side.
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 46 | ||
Calories from Fat: 8 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 10.8mg | 0 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 9.5g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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