Zubereitung

1. 1

   Take the Camemberts out of their packaging and pat them dry all over. Flour does not stick to a damp rind, and the coating bursts open later on.

2. 2

   Mix the plain flour with the paprika, beat the eggs in a second dish and put the breadcrumbs in a third.

3. 3

   Turn each cheese first in the flour, then in the egg and in the breadcrumbs, and afterwards pull it through the egg and the breadcrumbs once more. The second layer is essential, as only a dense double coating holds the melted cheese inside.

4. 4

   Lay the coated Camemberts on a plate and chill them. Cold cheese melts more slowly than the coating browns, and that is exactly what matters.

5. 5

   Brush the Camemberts thinly all over with the rapeseed oil and preheat the air fryer to 190 °C.

6. 6

   Cut a piece of baking paper to the size of the basket and lay it in, so that escaping cheese does not drip into the drawer. Set the Camemberts on it in a single layer, spaced apart and not stacked; work in two batches for a larger quantity, as paper weighed down by the food stays put while loose paper flies into the fan.

7. 7

   Turn the Camemberts carefully with a spatula and cook them for another two to three minutes until the coating is golden brown all over.

8. 8

   Serve the Camemberts at once with the preserved lingonberries, as the cheese in the coating firms up again as it cools.