Pistachio Crumbed Fried Brie
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Author:
Cherie Metcalfe
You literally cannot beat a crispy deep-fried cheese that explodes its lava into your mouth. Pistachios for crunch are such a win and I love to add honey for sweetness, but you can serve with whatever sweet dip you like. Jelly Wrestle cranberry jelly goes nicely too.
Ingredients
- 2 wheels Food Snob Brie
- 1 cup flour
- 2 eggs, beaten
-
½ bag Turkish Tea Shop pistachio & rose dukkah
- 3 tablespoons white sesame seeds
- 1 cup breadcrumbs
- 1 teaspoon Man Grind
- Oil for frying
Directions
- Cut each cheese wheel into 8 wedge-shaped pieces.
Get ya crumbing station ready. Flour in one small bowl, beaten eggs in another and then in the third mix the Turkish Tea Shop, sesame seeds, breadcrumbs and Man Grind together.
Take a piece of cheese and toss in flour, then coat in egg wash, then finally coat in the crumb. Make sure it covers all the cheese. You may need to go back and re-egg wash parts that didn’t hold the egg wash. The crumb seals the cheese and allows it to stay in the coating (which makes it hold the melted cheese).
Chill your crumbed cheese for at least an hour. Having it chilled helps the cheese to not escape when frying.
Heat about 8cm of frying oil in a large saucepan on a medium heat (170–180°C). Working in batches, fry the brie until lightly golden (approximately 3 minutes in total, 90 seconds each side). Turn as you go to ensure they’re golden all the way around. Remove with a slotted spoon and drain on paper towels.
Don’t leave your brie while frying. If you over-fry, the cheese will escape the crumb shell.
Serve straight away, hot with a good drizzle of honey — or hot honey!
