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Breaded camembert (Gebackener Camembert): recipe illustration
Salads & starters

Breaded camembert (Gebackener Camembert)

Camembert coated in breadcrumbs and fried until golden on the outside and oozing on the inside. Very popular in Austria as a snack or starter, served with a cranberry sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

335 kcal per serving

Protein
18.5 g
Carbohydrates
13.5 g
of which sugars
1 g
Fat
22.6 g
of which saturated fat
10.4 g
Fiber
0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the camembert into 4 or 8 wedges. Freeze them for 20 minutes so they hold their shape better during frying.
  2. Prepare three plates: the salted and peppered flour, the beaten eggs, the breadcrumbs.
  3. Dip each wedge in the flour, then in the egg and finally in the breadcrumbs, pressing them on firmly.
  4. Heat the oil to 175 °C in a small saucepan; a piece of bread should sizzle immediately.
  5. Fry the wedges for 2 to 3 minutes, until nicely golden, then drain them on kitchen paper.
  6. Serve straight away with the cranberry jam and the salad.

Variations and tips

Oven version. Coat the wedges as above and bake them for 10 minutes at 200 °C on an oiled tray.

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Original Ecomely recipe.