Wedges of fried Camembert on a colorful and fresh summer salad, an inviting and tantalizing dish. For a fresh and light lunch or dinner, rich in vitamins and flavor.
Sure, classic mixed salads come with tuna and mozzarella, or with ham and cheese… but have you ever tried it with breaded and fried Camembert? Crunchy on the outside and gooey on the inside… spectacular! And if you want to enjoy it as we do here in South Tyrol, accompany it with a few tablespoons of lingonberry jam for a tangy and fruity touch. If you don’t have lingonberry jam, red currant jam will also do!
As for the Camembert, I like to cut it into wedges, bread each wedge individually, and then fry them. If you’re in a hurry and don’t feel like spending much time in the kitchen, you can also bread the whole Camembert and fry it; it will still be excellent!
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- to taste lettuce (or other salad of choice)
- 1 cucumber
- 16 cherry tomatoes
- 1 tablespoon chives (chopped)
- 6 edible flowers (e.g., nasturtiums – optional)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste balsamic vinegar
- 2 Camembert (100 g each)
- to taste flour
- 1 egg (large)
- to taste salt
- to taste pepper
- 6 tablespoons panko (or classic breadcrumbs)
- 2 cups peanut oil
- to taste lingonberry jam (or red currant jam)
Steps
To prepare the fried Camembert on salad, wash the salad and let it drain well. Wash the cucumber and slice it thinly. Wash and dry the cherry tomatoes and cut them in half. Put all the vegetables in a bowl.
Remove the Camembert from the fridge and cut each into 6 wedges.
Prepare three shallow dishes: one with about 2 tablespoons of flour, one with the panko, and the third with the egg, to which you’ll add a pinch of salt and pepper before lightly beating it with a fork.
Dip the Camembert wedges, one at a time, first in the flour, then the beaten egg, and finally in the panko, pressing gently to make sure it adheres to the entire surface. Heat a pan with oil and immerse the Camembert wedges. Fry until golden, turning them to achieve an even fry. Keep the heat medium while frying, so it doesn’t burn too fast on the outside without melting inside.
Remove the Camembert wedges from the oil and place them on kitchen paper to absorb excess oil.
Meanwhile, season the vegetables in the bowl with chives, salt, pepper, extra virgin olive oil, and balsamic vinegar. Arrange the salad on two plates and place 6 wedges of fried Camembert on each.
Garnish the Camembert wedges with a teaspoon of lingonberry jam and serve immediately.
Place a small bowl of lingonberry jam on the table, so anyone who wants can add more to their plate.
