The crispy couscous coating makes this deep fried Camembert really stand out from the crowd and it matches perfectly with the balsamic glazed pears!
Fried Cheese Anyone?
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 every bit as much a part of a balanced diet as piety!
This recipe and my fried goat cheese recipe are my ideas of a seriously indulgent foodie treat!
Using fine couscous as the crumb for this recipe is nothing short of genius. It adds a firm crust that you simply must try.
Adding a caramelised pear to the top of the fried cheese gives the dish a sweet yet juicy topping.
This balances so well against the wonderful ooze and almost ‘musky’ flavour of the camembert cheese.
It is the same principle behind my roasted pear with blue cheese recipe.
You really do need the smaller 120-150g (4oz) camembert cheeses for this recipe.
They are readily available here and according to my research the UK and the US.
They are the perfect serving size for one and as you can see, when you cut these gooey treats in half there ain’t no sharing!
Next up the couscous, you are looking for a quick cook couscous with a fine grain. You can use medium grain but the texture may not be as pleasing to some.
As for the pear I advise using a slightly underripe pear.
This will help it retain its shape, it also means that it will retain a little texture rather than being a pseudo puree!
Cooking Hints & Tips.
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.
You can use a pan but 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.
This is also a dish that needs eating piping hot, it looses all of its sparkle as it cools.
As for a side, I typically use some dressed shredded cabbage and carrot to cut through all of that richness.
As a final note, this recipe works wonderfully with a soft goats cheese as well as with brie cheese.
For the Camembert Cheese
- 250 g Camembert Cheese
- 2 Tablespoons Flour
- 2 Egg
- 125 g Fine Couscous
For the caramalised pears
- 1 Pear
- 2 Tbsp Olive Oil
- 1 1/2 Tbsp Balsamic Vinegar
- 1 Tbsp Honey
- Add the olive oil, balsamic vinegar and honey to a flat bottomed frying pan over a low-Medium heat.
- Peel the pear and then cut it into 8 wedges and remove the core.
- Add to the pear slices syrup, partially cover and allow to slowly caramelise for 25 minutes.
- Flip the pears half way through the 25 minutes, if the syrup becomes dry add a tablespoon of water
- Prepare the Camembert cheeses by dipping them in flour, then into the egg and then into the couscous.
- You definitely need to double dip this coating so back into the egg and then into the couscous one more time and then allow to chill in the fridge for 10 minutes.
- Heat your oil, preferably in a deep fat fryer to 170ºC or 340ºF,
- Gently lower your Camembert cheeses into the oil and cook for 5 minutes.
- Be careful to keep an eye on them and if it looks like any cheese is melting through the crumb remove from the oil and serve immediately with the pears.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 757 Total Fat: 49g Saturated Fat: 23g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 276mg Sodium: 1131mg Carbohydrates: 46g Fiber: 4g Sugar: 20g Protein: 35g