Deep Fried Camembert with Balsamic Pears

Deep fried camembert with a crispy couscous coating holding in the beautifully melted and unctuous cheese topped with balsamic glazed pear.

This dish is the perfect recipe to show off for a small dinner party or date night because all of the prep can be done in advance and the cooking of the cheese takes just 5 minutes.

Couscous Coated Fried Camemebert

Deep-fried cheese sounds enough to give your cardiologist palpitations, and it is, but how about we just don’t tell them?

As far as I am concerned, indulgence is as much a part of a balanced diet as piety. This recipe and my fried goat cheese recipe are my seriously indulgent foodie treat ideas!

Here we have some wonderful deep-fried camembert cheese and rather than breadcrumbs I use couscous as the coating.

As far as I am concerned, it is nothing short of genius, tt adds a firm crust that you simply must try.

Adding a caramelised pear to the top of the crispy coated and melted cheese gives the dish a sweet and juicy topping.

This balances so well against the beautiful ooze and almost ‘musky’ flavour of the camembert cheese.

They are similar flavour contrasts that I use in my roasted pear with blue cheese recipe.

Frequently Asked Questions

Do I have to use a deep-fat fryer?

As with all deep-fried recipes you need to cook with care and this camembert cheese treat is no different!

I always cook this in a deep-fat fryer, but you can use a pan. You must ensure that it is no more than one-third full of oil when you add the cheese.

This allows plenty of expansion and will avoid any overflow when cooking.

Can I use raw couscous?

Remarkably yes, frying raw couscous works quite well, it is a bit firmer than cooked couscous but it works well.

Can I use a different type of cheese?

Yes, this recipe works wonderfully with a soft goats cheese as well as with brie cheese.

Can I use any type of pear?

Yes, I use whatever I can get my hands on, but you do want a pear that is slightly underripe.

This will help it retain its shape, it also means that it will retain a little texture.

Can I make this in advance?

Not really, this dish needs to be served piping hot fresh from the fryer, it loses all of its sparkle when cooled.

But you can do all of the prep work well in advance. The coated cheese will happily sit in the fridge for a day or two and the pears can be reheated and stored for 24 hours.

Serving Suggestions

I serve this fried camembert cheese with some wonderful balsamic vinegar caramelised pears and some salad leaves.

It is also particularly good with slaw-type salads, this lightly dressed kohlrabi slaw would be awesome as would this no mayo slaw.

If you wanted to move away from the balsamic pears and stick with a salad then something like my samphire salad or spicy mango salad would work wonderfully.

Equipment Used

I only namecheck brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Deep fat fryer, you could use a pan for frying the cheese if you prefer, but it needs to be large!
• Kettle for boiling water to steep the couscous.
• Large bowl to soak the couscous.
• 30cm or 12″ frying pan.
• Kitchen knife.
• Chopping board.
• Vegetable peeler.
• Plates and bowls to pane the cheese.
• Weighing scales and or measuring jug, cups and spoons.
• Slotted spoon or kitchen tongs.