Golden Delight: Deep Fried Camembert with Homemade Cranberry Sauce

Deep-fried Camembert with cranberry sauce is a classic combination that’s both comforting and elegant. The creamy, melty cheese encased in a crispy golden crust, paired with the sweet and tart cranberry sauce, is a delightful explosion of flavors and textures. This recipe elevates a simple cheese into a show-stopping appetizer or even a light meal. Perfect for holiday gatherings, cozy nights in, or any occasion that calls for a bit of indulgence, this dish is surprisingly easy to make at home. This guide provides a comprehensive step-by-step approach to creating the perfect deep-fried Camembert, complete with a homemade cranberry sauce that perfectly complements its richness.

Why This Recipe Works

This recipe works because it focuses on a few key principles:

* **Temperature Control:** Maintaining the correct oil temperature is crucial for achieving a crispy exterior without overcooking the cheese inside. Too low, and the cheese will become greasy. Too high, and the outside will burn before the inside melts.
* **Proper Breading:** The triple-layer breading technique (flour, egg, breadcrumbs) ensures a secure coating that prevents the cheese from leaking out during frying.
* **Homemade Cranberry Sauce:** While store-bought cranberry sauce is convenient, homemade offers a superior flavor profile that perfectly complements the richness of the Camembert. You can control the sweetness and tartness, adding hints of orange, cinnamon, or other spices.
* **Quality Ingredients:** Using high-quality Camembert cheese and fresh cranberries will significantly impact the final result. Opt for a ripe but firm Camembert and plump, vibrant cranberries.

Ingredients

Here’s what you’ll need to create this culinary masterpiece:

**For the Deep-Fried Camembert:**

* 1 (8-ounce) wheel of Camembert cheese, chilled
* 1/2 cup all-purpose flour
* 2 large eggs, beaten
* 1 cup panko breadcrumbs (or regular breadcrumbs, finely ground)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Vegetable oil, for frying (about 3-4 cups)

**For the Homemade Cranberry Sauce:**

* 12 ounces fresh cranberries
* 3/4 cup granulated sugar
* 1/2 cup water
* 1/4 cup orange juice (freshly squeezed is best)
* 1 tablespoon orange zest
* 1/4 teaspoon ground cinnamon (optional)
* Pinch of ground cloves (optional)

**Optional Garnishes:**

* Fresh rosemary sprigs
* Powdered sugar (for dusting)
* Extra cranberry sauce for serving

Equipment

You’ll need the following equipment:

* Three shallow bowls or plates
* Deep pot or deep fryer
* Slotted spoon or spider
* Paper towels
* Thermometer (for checking oil temperature, optional but recommended)
* Small saucepan
* Wooden spoon or spatula

Instructions

Follow these detailed steps to create perfect deep-fried Camembert with cranberry sauce.

**Part 1: Making the Cranberry Sauce**

This can be made a day or two in advance. It actually tastes better after a day or so of the flavors melding together.

1. **Combine Ingredients:** In a medium saucepan, combine the cranberries, sugar, water, orange juice, orange zest, cinnamon (if using), and cloves (if using).
2. **Bring to a Boil:** Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
3. **Simmer:** Reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Stir occasionally.
4. **Adjust Sweetness:** Taste the sauce and adjust the sweetness if needed. Add a little more sugar if it’s too tart, or a squeeze of lemon juice if it’s too sweet.
5. **Cool and Store:** Remove the saucepan from the heat and let the cranberry sauce cool completely. As it cools, it will thicken further. Store in an airtight container in the refrigerator for up to a week.

**Part 2: Preparing the Camembert**

1. **Chill the Camembert:** Ensure the Camembert is well-chilled. This helps it hold its shape during the breading and frying process. If it’s too soft, it will melt too quickly.
2. **Prepare the Breading Station:** Set up your breading station. In the first shallow bowl, place the flour and season with salt and pepper. In the second bowl, whisk the eggs. In the third bowl, place the panko breadcrumbs.
3. **Bread the Camembert:** Dredge the Camembert in the flour, making sure to coat all sides evenly. Shake off any excess flour.
4. **Dip in Egg:** Dip the floured Camembert into the beaten eggs, ensuring it’s completely coated. Let any excess egg drip off.
5. **Coat in Breadcrumbs:** Roll the egg-coated Camembert in the panko breadcrumbs, pressing gently to adhere. Make sure the entire surface is covered with breadcrumbs. For an extra crispy crust, you can repeat the egg and breadcrumb steps for a double breading. This is highly recommended to prevent cheese leakage.
6. **Chill Again (Optional but Recommended):** Place the breaded Camembert in the refrigerator for at least 30 minutes. This will help the breading set and prevent it from falling off during frying. You can even freeze it for 15-20 minutes for extra security.

**Part 3: Deep Frying the Camembert**

1. **Heat the Oil:** Pour the vegetable oil into a deep pot or deep fryer. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C). Use a thermometer to monitor the temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If the bread turns golden brown in about 30 seconds, the oil is ready.
2. **Fry the Camembert:** Carefully lower the breaded Camembert into the hot oil using a slotted spoon or spider. Fry for 1-2 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pot, as this will lower the oil temperature.
3. **Remove and Drain:** Remove the fried Camembert from the oil using a slotted spoon or spider and place it on a plate lined with paper towels to drain off any excess oil.

**Part 4: Serving**

1. **Plate and Garnish:** Transfer the deep-fried Camembert to a serving plate. Spoon a generous amount of cranberry sauce over the top or serve it on the side for dipping.
2. **Garnish (Optional):** Garnish with fresh rosemary sprigs and a dusting of powdered sugar for a festive touch.
3. **Serve Immediately:** Serve the deep-fried Camembert immediately while it’s still hot and the cheese is melty. The contrast between the warm cheese and the cool cranberry sauce is what makes this dish so special.

Tips for Success

* **Don’t Overcrowd the Pot:** Frying too many pieces of Camembert at once will lower the oil temperature, resulting in greasy cheese.
* **Maintain the Oil Temperature:** Monitor the oil temperature and adjust the heat as needed to maintain a consistent temperature of 350°F (175°C).
* **Double Breading is Your Friend:** For maximum protection against cheese leakage, double bread the Camembert.
* **Chill Before Frying:** Chilling the breaded Camembert before frying helps the breading adhere and prevents the cheese from melting too quickly.
* **Use Fresh Oil:** Fresh oil will give you the best results. Used oil can impart unwanted flavors to the cheese.
* **Don’t Overcook:** Overcooking will cause the cheese to melt completely and leak out. Aim for a golden brown exterior and a melty interior.
* **Adjust Cranberry Sauce to Your Taste:** Feel free to adjust the sweetness and tartness of the cranberry sauce to your liking. You can also add other spices, such as ginger or allspice.
* **Experiment with Breadcrumbs:** While panko breadcrumbs provide a crispy texture, you can also use regular breadcrumbs, crushed crackers, or even crushed nuts for a different flavor and texture.

Variations

* **Different Cheeses:** While Camembert is the classic choice, you can also use Brie or other soft cheeses. Just be sure to adjust the frying time accordingly.
* **Flavor the Breadcrumbs:** Add herbs, spices, or grated Parmesan cheese to the breadcrumbs for added flavor.
* **Add a Nutty Coating:** Coat the Camembert in chopped nuts before breading for a crunchy and flavorful crust. Walnuts, pecans, or almonds would all work well.
* **Spicy Cranberry Sauce:** Add a pinch of red pepper flakes to the cranberry sauce for a spicy kick.
* **Use a Different Sauce:** If you’re not a fan of cranberry sauce, you can serve the deep-fried Camembert with other sauces, such as fig jam, apple chutney, or a balsamic glaze.
* **Savory Herbs:** Incorporate finely chopped fresh herbs, like thyme or rosemary, into the breadcrumb mixture. This adds a delightful aromatic element to the dish.

Serving Suggestions

* **Appetizer:** Serve the deep-fried Camembert as an appetizer at a party or gathering.
* **Light Meal:** Enjoy it as a light meal with a side salad or crusty bread.
* **Cheese Board Addition:** Add it to a cheese board for a special touch.
* **Holiday Dish:** It’s a perfect addition to your holiday menu, especially for Thanksgiving or Christmas.
* **Wine Pairing:** Pair it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a light-bodied red wine, such as Pinot Noir.

Make Ahead Instructions

* **Cranberry Sauce:** The cranberry sauce can be made up to a week in advance and stored in the refrigerator.
* **Breaded Camembert:** The breaded Camembert can be prepared several hours in advance and stored in the refrigerator. Just be sure to keep it well-covered to prevent the breading from drying out. You can also freeze the breaded Camembert for up to a month. Thaw it in the refrigerator before frying.

Storage Instructions

* **Leftovers:** Leftover deep-fried Camembert is best enjoyed immediately. However, you can store it in the refrigerator for up to 24 hours. Reheat it in the oven or air fryer to crisp it up. The texture won’t be quite the same as when it’s freshly fried.
* **Cranberry Sauce:** Cranberry sauce can be stored in an airtight container in the refrigerator for up to a week.

Nutritional Information (Approximate)

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

* Calories: 350-450 per serving
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 300-400mg
* Carbohydrates: 20-30g
* Sugar: 15-20g
* Protein: 10-15g

Deep Fried Camembert with Cranberry Sauce Recipe

**Yields:** 4 servings
**Prep time:** 30 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1 (8-ounce) wheel of Camembert cheese, chilled
* 1/2 cup all-purpose flour
* 2 large eggs, beaten
* 1 cup panko breadcrumbs (or regular breadcrumbs, finely ground)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Vegetable oil, for frying (about 3-4 cups)
* 12 ounces fresh cranberries
* 3/4 cup granulated sugar
* 1/2 cup water
* 1/4 cup orange juice
* 1 tablespoon orange zest
* 1/4 teaspoon ground cinnamon (optional)
* Pinch of ground cloves (optional)
* Fresh rosemary sprigs (optional)
* Powdered sugar (optional)

**Instructions:**

1. **Make Cranberry Sauce:** In a saucepan, combine cranberries, sugar, water, orange juice, orange zest, cinnamon, and cloves (if using). Bring to a boil, then simmer for 10-15 minutes until thickened. Cool completely.
2. **Prepare Breading Station:** Place flour (seasoned with salt and pepper), beaten eggs, and panko breadcrumbs in separate shallow bowls.
3. **Bread Camembert:** Dredge Camembert in flour, then dip in egg, and finally coat with breadcrumbs. Repeat egg and breadcrumb steps for a double coating. Chill for at least 30 minutes.
4. **Heat Oil:** Heat vegetable oil in a deep pot to 350°F (175°C).
5. **Fry Camembert:** Carefully lower breaded Camembert into hot oil and fry for 1-2 minutes per side, until golden brown and crispy.
6. **Drain:** Remove from oil and drain on paper towels.
7. **Serve:** Transfer to a serving plate, top with cranberry sauce, and garnish with rosemary sprigs and powdered sugar (if using). Serve immediately.

Enjoy your delicious Deep Fried Camembert with Homemade Cranberry Sauce!