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4-6
Medium
By Paul Gayler
Published 1997
Don’t expect these fritters to be anything like those breaded wedges of Camembert, deep-fried and served with a cloyingly sweet jam, that enjoyed inexplicable popularity on restaurant menus in the Seventies and Eighties. Here, the fritters are made with a thick, well-flavoured cheese sauce that has little cubes of Camembert stirred in to give a wonderful melting contrast. The accompanying chutney is refreshingly tart.