Pistachio Crumbed Camembert
Make double as you won’t want to share any of this deep fried goodness. – Serves 4
Ingredients
- ¼ cup orange or lime marmalade
- 1 tablespoon brandy (try balsamic instead?)
- 115g Australian Gold Camembert, chilled
- 2 tablespoons plain flour
- 1 egg, lightly beaten
- ¼ cup coarsely chopped pistachio nuts
- ¼ cup coarse breadcrumbs
- extra light olive oil or canola oil, for deep frying
Method
- Heat marmalade until melted, stir in brandy and allow to cool.
- Coat Australian Gold Camembert with flour, dip in egg and coat in combined pistachio nuts and breadcrumbs.
- Dip in egg and crumbs a second time, gently pressing the crumbs to ensure the cheese is well covered. Refrigerate for at least 15 minutes (or up to 2 hours before serving).
- Just before serving, deep fry crumbed camembert in hot oil for 3-5 minutes, turning gently, until golden brown.
- Serve immediately with Brandied Marmalade.