Name: Camembert Frit au Persil (Deep-Fried Camembert Cheese with Fried Parsley)
Yield: Serves 2–4
Cuisine: French
Ingredients: sunflower or other vegetable oil for deep-frying; a small bunch of curly-leaved parsley; 1–2 firm Camembert cheeses, each weighing about 8 ounces; 3–4 tablespoons fine white fresh bread crumbs, barely dry; 1 egg, beaten; 1 tablespoon all-purpose flour

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

I had always thought that this dish of fried Camembert was a relatively recent introduction into French cuisine, until I came upon a reference to it in a nineteenth-century French cookery book. This is one occasion where the milder-flavored curly-leaved parsley has an advantage over the flat-leaf (Italian) kind because it is better for deep-frying.