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 Camembert
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, it 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 goat's 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 name-check 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.
- Hob/stovetop.
- Deep fat fryer, you could use a pan for frying the cheese if you prefer, but it needs to be large!
- A 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 coat the cheese.
- Slotted spoon or kitchen tongs.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Deep Fried Camembert Cheese Recipe
Ingredients
- 150 g Couscous ¾ Cup
- 175 ml Boiling Water ¾ Cup
- ½ teaspoon Salt
- 2 Small Camembert Cheeses 150g Each
- 2 tablespoon Flour
- 1 Large Egg
For the Pears:
- 1 Pear
- 2 tablespoon Olive Oil
- 3 tablespoon Balsamic Vinegar
- 2 tablespoon Honey
Instructions
- Place the couscous in a bowl with the salt and pour over the boiling water, cover with cling film and let it sit for 10 minutes. Then transfer the couscous to a baking sheet, separating the grains well, and allow them to cool completely.
- Add the olive oil, balsamic vinegar and honey to a 30cm or 12" nonstick frying pan over a low-medium heat and mix to form a light syrup.
- Peel the pear and then cut it in half, remove the core and the base, then slice each half into 6 pieces. Add the pear slices to the balsamic and honey mix, and allow to slowly caramelise for 20-25 minutes, flipping halfway through.
- Place the flour on a plate.
- Beat the eggs in a wide-based bowl.
- Prepare the cheeses by dipping them into flour, then into the egg and then into the couscous. Move to the fridge and allow them to cool.
- 5 minutes before the pears are ready, heat oil in a deep fat fryer or deep-sided pan to 170ºC or 340ºF.
- Fry the cheeses for 5 minutes, spooning over oil if required and then serve topped with the pears.
Don't usually comment but you've outdone yourself on this one. I'm giving it a 5 star cuz my mouth is watering and I'll be making it ASAP!!
Oh wow that is such an awesome recipe Brian! Your pictures are so beautiful, truly mouthwatering! Pinned for later!
Deep fried cheese...this sounds absolutely delicious, definitely something I need to try!
Don't usually comment but you've outdone yourself on this one. I'm giving it a 5 star cuz my mouth is watering and I'll be making it ASAP!!
Thanks Marisa, this is an old favourite here but it is very very good! Enjoy.
Oh wow that is such an awesome recipe Brian! Your pictures are so beautiful, truly mouthwatering! Pinned for later!
Cheers Patty, glad you like 🙂
Deep fried cheese...this sounds absolutely delicious, definitely something I need to try!
Thanks Emily, naughty but very very nice 😀
Mmmmmmmmm!!! Looks absolutely delicious. Fried stuff = my favorite indulgence!
There is something about the naughtiness of fried food that just makes it work 🙂
Well this certainly is neat!
Thanks Whitney 🙂
I'm still trying to recover. This is a must do. Like now.
Ha ha, thanks Claudia... Hope your recovery went unhindered 😉
Thanks for this Brian. This looks awesome!
Thanks Derek
There is absolutely "nothing wrong with a bit of what you fancy every now and then" and what a fancy treat this is! I don't think I've ever seen or consumed anything quite like it - but it sounds divine!
Thanks Shashi, deep fried cheese is a well trodden path that I have tried to have a little play with, glad you like the idea 🙂
Deep fried cheese - yum! It look so good. Will have to try this for sure...
Thanks Cristie, please let me know how you get on 🙂
Oh wow how I love cheese, and melty, gooey cheese!!
I also really love your story!! Following your blog! 🙂
Thanks Cassandrea, melted cheese does have something of an irresistible quality... Glad you like to blog 🙂
Oh yum! This looks amazing! I would want this too after consuming a full night of nonsense! The caramelized pears look dreamy on top! Yum!
The pears on top are superb, I use them in a few other dishes too... They really sing on some thick cut pork chops!
Love a good retro dish, and adore deep fried camembert. You have done a lovely twist on a classic, well done!
I'm with you on that, there is always room for a bit of retro 'cheese'!
I really like this recipe!!! Pears and camembert it's a great combination!!!
Thanks Santiago, pears and cheese really are a match made in heaven... And there is nothing wrong with a bit of naughty every now and then!
This looks delicious. I will give it a try. Beautiful photos
Thanks Germaine 🙂
Could you pls e-send me some now???
I'll give it a try but apparently cheese messes with your DHCP settings and could cause a critical cra..........................................
ohh...this sounds scrumptious! Gotta be made. 😛
Thanks Sarah, hope you enjoy it!
No words can express how delicious this looks... The same goes to my cheese addiction 🙂 need to try this soon or I will be dreaming about it
Thank you, hope they are not nightmares that keep you awake 😉
You had me at "Deep Fried Camembert & Balsamic Glazed Pears"
Gooey, crunchy and fruity, what is not to love....definitely one to try
Thanks for sharing 🙂
Thanks Ange, it really is a treat... I don't do it very often but when I do I always end up thinking 'I need to do this more often' 😉
I am in urgent need of fried gooey cheese right now - I can pay you in cake...
If only online sharing of food rather than pictures of food was possible 😉
Amaze-Balls! That's all I can say!
Ha ha, I am not entirely sure what that means, but I will assume it is a good thing #oldschool 😉
This looks INSANE!! This has to be the best fried Camembert I have EVER seen!
Absolutely beautiful Brian! Thank you for sharing this with us at #SaucySaturdays! 🙂
Ha ha, thanks Dini very kind of you to say, it certainly rocked my boat 😉
OMG Brian!! Forget the doc..my heart started doing somersaults on seeing this! Your wife is such a lucky gal 😉
Thanks for bringing such an amazing dish to #SaucySaturdays ..
PS: The featured badge looks cool here!
You should tell her that when she has to wait and extra 20 minutes for her dinner whilst I a taking photographs 😉 Glad you like, loving #saucysaturdays, loads of great recipes to drool over!
This looks incredible and so creative! It is definitely a dish to impress. Pinning.
Thanks Thao... There is just something about melting cheese that is so satisfying 🙂
Brian this is some seriously delicious stuff going on here!!! Wow I can't stop looking at your amazing photo. You should submit this one to food porn, for sure it would be the recipe of the year!
Why thank you, it pretty much died on it's a*** on Foodgawker... Go figure, who cares it tasted amazing and I love the picture 🙂 You should definitely give it a try though the first time I used cous cous as a coating for deep fried stuff it changed the way I cook things like this it is amazing, works wonders on fried chicken 😉
Oh my gosh, I'm going to be dreaming about this tonight! I can't wait to try this, Brian. Fantastic recipe 🙂
Thanks Robyn, hopefully the cheese didn't give you nightmares 😉 I love a crispy cous cous coating, I also use it on chicken drumsticks, infact I have a recipe all prepared I just need to re-shoot the photos as I wasn't happy with them #niceproblemtohave!
I just bumped into this blog. I like your story. Very fascinating and somehow daunting to even imagine.
Great job for what you have achieved so far!
Thank You Emanuele... It seemed very normal to do at the time as it all happened so fast, life's fun when you make it up as you go along 😉