Crisp Camembert Cheese Bites

カマンベールチーズフライ

A double crumb coating holds soft Camembert inside a golden shell.

Servings and Time

Serves 2-3 as a shared small plate. 15 minutes prep; 20 minutes chilling; 5 minutes cooking. Times are approximate; use the doneness checks below.

Ingredients

  • 125 g Camembert made with pasteurized milk, cut into 6 wedges
  • 3 tablespoons flour
  • 1 beaten egg
  • 60 g panko
  • Neutral oil for frying
  • Black pepper

Tools Used

Breading plates, deep frying pot, thermometer, slotted spoon, and wire rack.

Steps

  1. Keep the cheese cold. Coat each wedge in flour, then egg and panko.
  2. Dip once more in egg and panko, covering every surface and edge. Refrigerate for 20 minutes.
  3. Heat oil to 170 C / 340 F in a deep pot no more than half full.
  4. Fry in small batches for 45-90 seconds until golden, removing promptly before the cheese leaks.
  5. Drain briefly and serve with pepper. Let cool slightly before biting.

Serving Notes

Seal the coating thoroughly and fry only until golden; the filling will be very hot.

Nutrition Note

Cheese is rich, so serve a few wedges alongside a fresh vegetable dish.

Explore the full Izakaya Menu.

Back to Recipes