Recipe: Deep Fried Camembert with Cranberry Sauce

Kick off the festivities with this amazing appetiser
ByJasmine BandaliTuesday , 02 December 2014
Recipe: Deep Fried Camembert with Cranberry Sauce
Fun Fact Cranberries are almost 90 per cent water

This is such a naughty dish, but it’s the perfect festive holiday appetiser!


1 wheel of camembert cheese (about 250g)

3 tbsp all-purpose flour

2 eggs, loosely beaten

1 cup fine bread crumbs

1-1/2 cups sesame seeds

6 cups sunflower oil for frying

FOR THE CRANBERRY SAUCE (This can be made up to a week in advance stored in the fridge)

100g light Muscovado sugar

100ml orange juice, fresh or from a carton

250g fresh or frozen cranberries


1 Begin by making the sauce. Place the sugar and orange juice into a pan and bring to the boil. 

2 Stir in the cranberries, then simmer until tender, about five minutes for frozen cranberries, a few minutes longer if you are using fresh.

3 Remove from the heat and allow to cool – don’t worry if the sauce appears to be too thin, it will thicken as it cools. Allow to come to room to room temperature before serving.

4 Season your flour with the salt and pepper.

5 Take three separate bowls.  In one place the seasoned flour, in the second, the beaten egg and in the third a mixture of the sesame seeds and breadcrumbs.

6 Remove the camembert from the refrigerator and cut into circles using a cookie cutter.

7 Dredge the cheese in the flour, followed by the beaten egg and finally the sesame and breadcrumb mix, making sure each circle is evenly coated.

8 Heat a heavy pan set over a medium high heat to 180C.

9 Fry the cheese in batches for about 3 to 4 minutes until the outer layer is golden and crisp.

10 Drain the cheese on kitchen paper towels.

11 Serve with the cranberry sauce dip.


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