Fried Camembert Bites Recipe
Make Fried Camembert Bites Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese & Coating
Optional Garnish & Dips
Method
Cheese & Coating
Prepare the cheese
Remove the Camembert from the refrigerator 20–30 minutes before starting so it firms slightly toward room temperature. Pat dry with paper towel. Cut the Camembert into 16 bite-sized cubes (about 2–2.5 cm / 3/4–1 inch each). If using a small wheel (200 g), cut into 8 larger wedges instead.
Set up dredging station
Place the flour in a shallow bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second bowl, beat the eggs until smooth. In a third bowl, place the panko breadcrumbs and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss to combine.
Coat the pieces
Working with one piece at a time, dredge the Camembert cubes first in flour, shaking off excess; then dip in beaten egg, letting excess drip back into the bowl; finally press into panko to fully coat. For an extra-crisp, double-coat each piece: return coated pieces to the egg briefly and then back into panko. Place coated pieces on a baking sheet lined with parchment and freeze or chill.
Chill to set
Chill the coated Camembert on the baking sheet in the freezer for 20–30 minutes or in the refrigerator for 1 hour. This helps prevent the cheese from melting out during frying.
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 5 cm (2 inches). Attach a thermometer and heat the oil to 175°C (350°F). If you do not have a thermometer, heat until a small breadcrumb sizzles and browns in about 30–45 seconds.
Fry
Fry the chilled, coated Camembert in small batches (4–6 pieces at a time depending on pot size) so the oil temperature remains stable. Gently lower the pieces into the oil using a slotted spoon or spider and fry for 1.5–2.5 minutes, turning as needed, until golden brown and crisp. Do not overcrowd the pot.
Drain
Using a slotted spoon, transfer fried bites to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 1–2 minutes to slightly cool but serve while still warm and gooey inside.
Optional Garnish & Dips
Prepare quick dip: Mix honey and Dijon mustard in a small bowl. Adjust ratio to taste (more honey for sweetness, more mustard for tang). Transfer to a serving dish.