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Deep-Fried Camembert

Deep-Fried Camembert
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Yield: Makes 12 wedges

"At the inn we serve this as a first course with a cucumber garnish and fresh parsley for color." --The Harvest at the Village Inn, Lenox, Massachusetts

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  • 2 four-inch wheels Camembert cheese
  • 1/2 cup flour
  • 4 eggs, beaten
  • 2 cups fine bread crumbs mixed with 1 tablespoon dried mixed herbs (thyme, basil, oregano, dill, etc.)
  • 2 cups oil for deep-frying
  • Cucumber Garnish (recipe follows)


Cut each wheel of Camembert into 6 wedges and remove the rind from each wedge. Roll each wedge in flour, then dip in the egg, then the bread crumbs. Put on a platter and chill for at least 1 hour. When ready to serve, heat oil to 375 degrees F and fry 4 wedges at a time for 45 seconds or until well browned. Remove. Drain briefly on a paper towel. Put each serving on a separate plate, surround with cucumber slices, and add a sprig of parsley. Serve immediately.

Cucumber Garnish


  • 1/2 cup red wine vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed fennel seed
  • 1/2 teaspoon freshly ground pepper
  • 1 cucumber


Combine vinegar, sugar, salt, fennel, and pepper. Slice cucumber into paper-thin slices and marinate in vinegar mixture.
Updated Wednesday, March 26th, 2008

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