Crispy Crumbed Brie with Cranberry Sauce
Instructions
- 1
Cut the brie wheel into 8 equal wedges and place in freezer for 15 minutes to firm up - this prevents melting during frying.
- 2
Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko mixed with thyme, salt, and pepper in the third.
- 3
Working with one wedge at a time, coat each piece completely in flour, shaking off excess.
- 4
Dip floured brie into beaten egg, ensuring all sides are covered.
- 5
Press firmly into seasoned panko mixture, coating all surfaces thoroughly. For extra crispiness, double-coat by repeating egg and panko steps.
- 6
Place breaded wedges on a plate and refrigerate for 10 minutes to set the coating.
- 7
Heat oil in a heavy-bottomed pot to 180°C (350°F). Use a thermometer for accuracy.
- 8
Fry 2-3 wedges at a time for 45-60 seconds until golden brown and crispy. Work quickly to prevent cheese from oozing out.
- 9
Remove with a slotted spoon and drain on paper towels.
- 10
Serve immediately while hot and melty, garnished with rosemary and accompanied by cranberry sauce for dipping.
Chef's Note
"The key to perfect crumbed brie is temperature control - freezing before coating and maintaining precise oil temperature prevents the cheese from melting before the crust crisps. For a festive variation, try adding finely chopped pistachios to the panko mixture!"
