Fried Camembert Rucola Salad

If you’ve never fried cheese before you have lived in vain. So I urge you to try a fried camembert rucola salad.  Melting gooey delicious fried cheese it’s probably one of the best things since bread and butter…and since avocado, caramel, cheesecake, hummus or whatever you love most. Fried Camembert Rucola SaladIt’s AWESOMENESS covered in bread crumbs, it’s the reason to wake up in the morning, it’s so damn good you won’t want to share it.

I would probably make it every single day if I wouldn’t have an inexplicable fear of middle age heart attacks.

The idea of frying cheese wasn’t exactly new and never heard of before, but this one with Camembert and bread crumbs just blew my mind and taste buds. Since I wanted to keep the fried cheese the hero of the dish, I paired it with a simple rucola cashew salad and a basic vinaigrette. Simple and delicious.

Fried Camembert Rucola Salad Fried Camembert Rucola Salad

Ingredients

2 wheels X 120 grams Camembert cheese, cold (or Brie)
1/2 cup (60 grams) all-purpose flour
2 large eggs, beaten
1 cup (100 grams ) bread crumbs
1/2 liter vegetable oil, for deep frying
125 grams rucola
200 grams grapes, cut in half
1/3 cups (50 grams) chopped cashew nuts

Vinigrette
1/2 tablespoon vinegar
1 and 1/2  tablespoon oil
1/2 tablespoon lemon juice
pinch of salt and pepper

Directions

  1. In 3 separate small bowls, prepare the flour, beaten eggs and bread crumbs, ready to use
  2. Take the Camembert cheese from the fridge and immediately cut each roll of cheese in 6 equal pieces. The colder the cheese is, the easier it is to cut it
  3. Take a piece of cheese and cover with flour, sink in the beaten eggs (it will be easier with a fork instead of your fingers) and cover with bread crumbs. Repeat with every piece of cheese. Place them on a wide plate and pop them in the freezer for 10-15 minutes
  4. In the meantime, devide the rucola between 2 plates and spread the cashew nuts and grapes all around the plates. Mix the vinegar, oil, lemon, salt and pepper and drizzle over the rucola salad
  5. Place a paper towel on a plate. Heat the oil in a wide pot (should be deep enough to cover the cheese completly) until a pinch of bread crumbs will immediatly start to sizzle. Carefully place a few pieces of cheese, depending on the size of the pot. Don’t let them touch each other. Fry for about 2 minute, until golden-brown. Using  a spatula, take the cheese from the pot and place on the paper towel
  6. When all the cheese is ready, add over the salad and serve immediately while still warm and cheese will melt as you cut thru.
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