Deep Fried Brie Recipe

Prepare brie

Remove the brie from the refrigerator 20–30 minutes before cooking so it warms slightly for even melting. If the round is larger than 200 g, cut into two equal rounds. Pat dry with paper towel. If the brie has a very soft interior, you may place it briefly in the freezer (10–15 minutes) to firm slightly—do not freeze solid.

Prepare coatings

Set up a standard breading station: bowl 1 — all-purpose flour; bowl 2 — egg wash: beat 1 egg with 1 tablespoon cold water until homogeneous; bowl 3 — granulated sugar mixed into breadcrumbs (this gives a slight sweet note). Optionally place 2 teaspoons cornstarch on a plate to lightly dust the brie first (helps adhesion).

Wrap in wonton pastry

Lay a wonton wrapper flat on a clean surface. If using large brie round, cut into wedges that fit one wrapper each. Lightly dust the exterior of the brie with cornstarch. Place a piece of brie in the center of a wonton wrapper, brush the four corners with a little water to moisten, then bring corners up and over the brie, pleating to fully enclose the cheese. Ensure seams are sealed. For extra layers, wrap with a second wrapper and seal seams again.

Bread the parcels

Dredge each wrapped brie first in flour, tapping off excess, then dip into the egg wash ensuring full coverage, then press into the breadcrumb-sugar mixture until evenly coated. For an extra-crisp crust, repeat the egg and breadcrumb step for a double coating. Place coated parcels on a tray and refrigerate for 15 minutes to set the coating; this reduces splitting during frying.

Heat oil & fry

In a deep, heavy saucepan or deep fryer, add enough vegetable oil to reach a depth of about 6 cm (approx. 700–900 ml depending on pan). Heat oil to 180°C (350°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~30 seconds. Fry parcels in small batches (2–3) to avoid temperature drop, for 2–3 minutes, turning gently so all sides become golden and evenly crisp. Do not overcrowd. If oil browns too quickly, lower heat slightly. Internal cheese should be melted.

Drain

Remove parcels with a slotted spoon and drain on a wire rack set over a tray or on paper towels for 1–2 minutes. Allow to rest 1–2 minutes so cheese settles slightly before serving (hot molten cheese inside).

Combine cranberries, orange juice, water, and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Cook until cranberries burst and mixture thickens, about 8–10 minutes.

Remove from heat. Stir in orange zest and lemon juice. For a smooth coulis, transfer mixture to a blender and puree until smooth. If desired, strain through a fine sieve to remove seeds and pulp, pressing with a spoon to extract as much sauce as possible. Taste and adjust sweetness or acidity. Allow to cool to warm or room temperature; coulis will thicken slightly as it cools.

In a small bowl or jar, whisk together the extra virgin olive oil, white wine vinegar, honey, salt and black pepper until emulsified. Taste and adjust seasoning.

Just before serving, toss the baby leaves gently with the dressing to lightly coat. Do not overdress; you want a light gloss on the leaves.

Spoon a smear or small pool of cranberry & orange coulis onto each plate. Place a portion of dressed baby leaves to one side. Transfer 1–2 deep-fried brie parcels to the plate (if using two smaller rounds or wedges, arrange attractively). Sprinkle toasted chopped walnuts or pecans over the salad and around the brie, and finish with a few microgreens or thyme sprigs.

Serve immediately so the brie is molten. Provide caution that the center will be hot.