Melting Camembert Fritters on Gooseberry & Green Peppercorn Chutney

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

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.