Deep-Fried Brie or Camembert in Beignet Batter

Deep-fried Brie or Camembert, coated in breadcrumbs, has become standard bistro fare. I actually prefer my Brie coated in the crisp, puffed choux paste from the next recipe, which I also find much easier to use. No leaking cheese oozing out of a half-empty shell!


  • 175 g/6 oz firm Brie, Camembert, Sharpham, or other soft cheese
  • ½ quantity of Cheese Beignet Batter
  • oil for deep-frying


Chill the soft cheese, then cut into 6 portions – wedges or cubes. Using a palette knife, smear with a 6 mm/¼ inch thick layer of batter, making sure that there are no gaps for the melting cheese to leak through.

Heat a pan of oil to 160°C/320°F. Just before you commit the cheese wedges to the oil, give them a final check to make sure that they are properly covered. Deep-fry half of them until golden brown. Drain briefly on kitchen paper and keep them warm while you cook the remaining portions. Drain quickly and serve with a Tomato and Chilli or Leek and Watercress Sauce.

To Serve