Fried Camembert with Salad

RECIPESPLUS
15Ingredients
40Minutes

Ingredients

US|METRIC
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 red onion (peeled and diced)
  • 4 tablespoons cranberry sauce
  • 6 sprigs fresh thyme leaves (stripped from stems, reserve a little for garnish)
  • 1 head romaine lettuce (cut into strips)
  • 2/3 pound iceberg lettuce (cut into strips)
  • 1/2 pound carrots (peeled then cut into thin slices with a peeler)
  • 4 cups vegetable oil (for deep frying)
  • 3 ounces camembert (mini, rounds)
  • 2 tablespoons all-purpose flour
  • 4 tablespoons breadcrumbs
  • 1/2 cup sliced almonds
  • 1 egg
  • 2 tablespoons whole milk (or 2%)
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    Directions

    1. For the salad, place the vinegar in a bowl and season. Gradually whisk in the olive oil. Stir in the onion and 2 tbsp cranberry sauce. Stir in the fresh thyme leaves then toss with the lettuce and carrots.
    2. Meanwhile, prepare the Camembert rounds. In a saucepan or deep fat fryer, heat the vegetable oil to 325°F. Place the flour on a plate. Mix the breadcrumbs and almonds and place on a separate plate. In a deep dish, beat the egg and milk and season. Dredge the cheeses in the flour, then the egg, then the breadcrumbs and almonds. Fry the Camemberts for 4 mins, until crispy. Arrange on plates with the salad. Drizzle over the remaining cranberry sauce and sprinkle with thyme.
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