Deep-Fried Camembert with Lingonberries

⏱ 32 min · 🍽️ 4 Portionen · 🧂 9 Zutaten

Zutaten

  • 4 pieces small Camemberts (about 125 g each, well chilled)
  • 50 g plain flour
  • 2 pieces eggs (medium)
  • 100 g breadcrumbs
  • 500 ml rapeseed oil
  • 4 leaves lettuce
  • 150 g lingonberries (from the jar)
  • 1 piece lemon
  • 4 slices baguette

Zubereitung

  1. Have the small Camemberts ready, well chilled. Put the plain flour, the beaten eggs and the breadcrumbs into three shallow plates.
  2. Turn the Camemberts first in the flour, then pull them through the egg and turn them in the breadcrumbs. Afterwards pull them through the egg and the breadcrumbs once more, so that a dense double coating forms.
  3. Lay the coated Camemberts on a plate and let them firm up in the fridge.
  4. Heat the rapeseed oil in a tall pan to 170 °C. Never leave hot fat unattended and keep all liquid away from it, as it spatters dangerously.
  5. Deep-fry the Camemberts one after the other in the hot oil until golden brown all over and lift them out with a slotted spoon.
  6. Let the fried Camemberts drain on kitchen paper and rest briefly so that the cheese does not run out.
  7. Lay the lettuce leaves on plates, set a Camembert on each one and serve them with the lingonberries, wedges of the lemon and the slices of baguette.
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Deep-Fried Camembert with Lingonberries – Rezept und Bild mit KI erstellt, redaktionell geprüft
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deutschlandvorspeiseklassikervegetarisch

Deep-Fried Camembert with Lingonberries

A German classic that comes to the table all over the country: fried Camembert is on the menu in almost every country inn. The cheese is coated twice and deep-fried until the crust is golden brown and crisp and the inside turns soft and creamy. Sweet lingonberries come with it and play beautifully against the salty cheese.

⏱

Kochzeit

32 min

🍽️

Portionen

4

🧂

Zutaten

9

Original ansehen ↗

Nährwerte

pro Portion

763 kcal

Kalorien

34 g

Eiweiß

42 g

Fett

61 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒

Zubereitung

  1. 1

    Have the small Camemberts ready, well chilled. Put the plain flour, the beaten eggs and the breadcrumbs into three shallow plates.

  2. 2

    Turn the Camemberts first in the flour, then pull them through the egg and turn them in the breadcrumbs. Afterwards pull them through the egg and the breadcrumbs once more, so that a dense double coating forms.

  3. 3

    Lay the coated Camemberts on a plate and let them firm up in the fridge.

  4. 4

    Heat the rapeseed oil in a tall pan to 170 °C. Never leave hot fat unattended and keep all liquid away from it, as it spatters dangerously.

  5. 5

    Deep-fry the Camemberts one after the other in the hot oil until golden brown all over and lift them out with a slotted spoon.

  6. 6

    Let the fried Camemberts drain on kitchen paper and rest briefly so that the cheese does not run out.

  7. 7

    Lay the lettuce leaves on plates, set a Camembert on each one and serve them with the lingonberries, wedges of the lemon and the slices of baguette.

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