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Camembert Beignets

Serves12
IngredientsEggs
Day PartDinner, Lunch, Snack
Menu PartAppetizer/Small Plate
Cuisine TypeFrench
camembert beignet

Beignets are the French equivalent of fritters. They may be served as an accompaniment to dessert, soup or salad.

Ingredients

Beignets:
1 wheel (2.2 lb.) Camembert, cut in 2-in. chunks
1 cup all-purpose flour
8 eggs, beaten
2 cups panko bread crumbs
Canola oil, for frying

Red Wine Reduction:
2 cups cabernet sauvignon
1 tsp. red wine vinegar
1⁄4 cup sugar
1 bay leaf

Herb Salad:
2 tsp. lemon juice
2 tbsp. olive oil
4 cups herb salad mixture
Sea salt, to taste
 

Steps

1. For Beignets: Roll Camem­bert in flour, dip in eggs, and coat with crumbs. Pour 2 in. oil into saucepan and heat to 350ºF. Fry cheese chunks until golden, but soft in center. Drain on paper towels. Keep warm.

2. For Red Wine Reduction: Combine all ingredients in sauce- pan. Cook over med. heat until reduced to syrup consistency.

3. For Herb Salad: Whisk together lemon juice and olive oil; toss with herb salad mixture and season with salt.

4. For service, drizzle wine reduction syrup on each of 12 plates. Place cheese beignets on top, slicing off tops and turning on sides to expose molten centers. Garnish with 1⁄3 cup herb salad.
 

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