Jeff's Fried Brie Recipe
Four wedges of creamy French Brie lightly breaded and deep fried. Great to share! served with a stawberry habanero sauce
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Ingredients
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Brie and breading
Strawberry-habanero sauce
Garnish (optional)
Method
Brie and breading
Prepare the Brie
Trim the rind if desired: cut the wheel into 4 equal wedges (about 4 pieces from a 1 lb Brie). Pat each wedge dry with paper towels to remove surface moisture; this helps the breading adhere and reduces splatter.
Set up breading stations
Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/2 tsp black pepper. In a second shallow bowl, whisk the 3 large eggs with 2 tablespoons cold water until smooth. In a third shallow bowl, combine panko breadcrumbs with 1 tablespoon grated Parmesan, 1/2 tsp salt and 1/2 tsp black pepper; mix well.
Bread the wedges (double coat for best results)
One at a time, dredge a Brie wedge in flour, tapping off excess. Dip into the egg wash, allowing excess to drip off. Press firmly into the panko mixture to coat thoroughly. For a sturdier crust, repeat the egg wash and panko step to create a double coating. Place coated wedges on a tray and chill in the refrigerator for at least 20 minutes (this firms the cheese and helps prevent melting through the crust).
Heat the oil
Pour about 3–4 cups vegetable oil into a heavy deep skillet or Dutch oven to reach roughly 2 inches depth. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading — it should sizzle and turn golden in about 30–45 seconds.
Fry the wedges
Working in batches (do not crowd the pan), gently lower chilled, breaded Brie wedges into the hot oil using a slotted spoon or tongs. Fry 1–1.5 minutes per side, turning once, until the crust is deep golden brown. Total fry time is about 2–3 minutes per wedge. Remove to a paper towel-lined rack or plate to drain.
Keep warm
If frying multiple batches, keep finished wedges on a baking tray in a 200°F (95°C) oven while you finish frying so they stay warm and the cheese remains gooey but contained.
Strawberry-habanero sauce
Prepare ingredients
Wear gloves when handling the habanero. Remove stem and seeds if you want less heat. Quarter the hulled strawberries. Measure honey, vinegar, water, lime juice, and salt.
Cook the sauce
In a small saucepan over medium heat combine the strawberries, habanero, honey, apple cider vinegar, and 2 tablespoons water. Bring to a gentle simmer, stirring occasionally, and cook 6–8 minutes until strawberries soften and release their juices.
Blend and finish
Carefully transfer the hot mixture to a blender or use an immersion blender. Blend until smooth. Taste and adjust seasoning with 1 teaspoon lime juice and 1/4 teaspoon salt. If you prefer a silkier texture and milder heat distribution, add 1 teaspoon neutral oil and blend again. Strain through a fine-mesh sieve if you want an extra-smooth sauce. Let cool slightly; sauce can be served warm or at room temperature.
Plating and garnish
Arrange four fried Brie wedges on a serving plate. Spoon the strawberry-habanero sauce into a small ramekin or drizzle lightly over wedges. Garnish with fresh mint leaves and a sprinkle of toasted sesame seeds if desired. Serve immediately while the Brie is warm and gooey.