Camembert Fritters

For Marmalade:
  • 2 red onions, sliced
  • 3 tbsp sunflower oil
  • 3 tbsp olive oil
  • 1 tbsp coriander berries, crushed
  • 2 large bay leaves
  • 3 tbsp granulated sugar
  • 6 tbsp red wine vinegar
  • 2 tsp salt
For Cheese:
  • 8 individual portions of Camembert
  • 1 egg, beaten
  • 1 cup plain white or whole wheat dried breadcrumbs to coat
  • oil for deep fat frying

Make the marmalade first. In a large saucepan, gently fry the onions in the oil, covered, for 20 minutes or so, until they are soft. Add the remaining marmalade ingredients, stir well, and cook, uncovered, for another 10 to 15 minutes, until all of the liquid has been absorbed. Cool and set aside.

Prepare the cheese by first scratching the mold ring lightly with a fork. Dip first in egg and then in bread crumbs to coat well. Dip and coat a second time if necessary. Pour oil into a deep fat fryer until it is 1/3 full. Heat to 375F. Carefully lower the coated cheeses into the hot oil three or four at a time and fry until golden and crisp, about 2 minutes or less. Drain well on a paper towel and fry the rest, reheating the oil in between. Serve hot with the marmalade.

  • Yields: 4 servings
  • Preparation Time: About 45 minutes

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