Crispy Fried Camembert with Honey and Toasted Nuts

Crisp golden Camembert wedges served with honey and toasted nuts.

By Hez ArslanUpdated
Total 1 hr 30 minMakes 12 wedges
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These breaded Camembert wedges fry quickly into a crisp shell with a soft, molten centre. Chill the cheese before cutting, then double-coat the wedges so the cheese is less likely to escape. Use a thermometer to keep oil near 175°C (350°F), and fry just until golden. The source frames this as a New Year appetiser, but it works for any gathering. Refrigerate Camembert until firm, at least 1 hour. Cut each round into 6 wedges. Place flour, beaten eggs and breadcrumbs in separate shallow dishes. Coat each wedge in flour, egg, then breadcrumbs. Dip again in egg and breadcrumbs for a second coat. Chill 20 minutes. Heat oil in a deep pot to 175°C (350°F).

Crispy Fried Camembert with Honey and Toasted Nuts

Recipe card

Crispy Fried Camembert with Honey and Toasted Nuts

Prep 20 minCook 10 minTotal 1 hr 30 minYield 12 wedges
Only numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

Instructions

  1. Chill cheese

    Refrigerate Camembert until firm, at least 1 hour. Cut each round into 6 wedges.

  2. Set up coating

    Place flour, beaten eggs and breadcrumbs in separate shallow dishes.

  3. Bread wedges

    Coat each wedge in flour, egg, then breadcrumbs. Dip again in egg and breadcrumbs for a second coat. Chill 20 minutes.

  4. Heat oil

    Heat oil in a deep pot to 175°C (350°F).

  5. Fry

    Fry wedges in small batches for 45 to 60 seconds, turning once, until golden. Drain briefly.

  6. Serve

    Drizzle lightly with honey and scatter nuts over the hot cheese. Serve immediately.

How to tell when it is ready

Drizzle lightly with honey and scatter nuts over the hot cheese. Serve immediately.

Tips

  • Refrigerate Camembert until firm, at least 1 hour.
  • Place flour, beaten eggs and breadcrumbs in separate shallow dishes.
  • Coat each wedge in flour, egg, then breadcrumbs.
  • Heat oil in a deep pot to 175°C (350°F).

Troubleshooting

  • If cheese leaks, chill the coated wedges longer and ensure the oil is hot enough.
  • If crumbs darken quickly, lower the oil temperature slightly.

Substitutions

  • Use gluten-free flour and crumbs.
  • Use a firm Brie if Camembert is unavailable.

Variations

  • Serve with berry preserves.
  • Add rosemary to the breadcrumbs.

Serving suggestions

  • Serve with crusty baguette.
  • Add cranberry sauce.
  • Offer apple slices.
  • Pair with a simple green salad.

Make ahead

Prepare components ahead and store safely. Best served immediately.

Storage

Best served immediately.

Food safety

Use care with hot oil; keep cheese refrigerated until breaded and fry in small batches.

Frequently asked questions

Can I prepare fried Camembert ahead?

Bread the wedges and refrigerate them for up to 4 hours, then fry just before serving.

How should I store crispy fried camembert?

Best served immediately.

Serve with crusty baguette. Best served immediately.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

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