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.
I serve this fried camembert cheese with some wonderful balsamic vinegar caramelised pears and some salad leaves.
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.
- 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.
Take some camembert cheese, coat it with couscous and fry it until perfectly melted, gooey and indulgent, then top with caramelised pears. What are you waiting for?
- 150g (¾ Cup) Couscous
- 175ml (¾ Cup) Boiling Water
- ½ Tsp Salt
- 2 Small (150g Each) Camembert Cheeses
- 2 Tbsp Flour
- 1 Egg
For the Pears:
- 1 Pear
- 2 Tbsp Olive Oil
- 3 Tbsp Balsamic Vinegar
- 2 Tbsp Honey
- 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 until 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.
Amount Per Serving: Calories: 757Total Fat: 49gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 276mgSodium: 1131mgCarbohydrates: 46gFiber: 4gSugar: 20gProtein: 35g
Calorific details are provided by a third-party application and are to be used as indicative figures only.