Ingredients
Brie and Coating
- 1 wheel of Brie
- 2 eggs, beaten
- 4 tbsp plain flour, or enough to coat
- 1/2 cup panko breadcrumbs, or enough to coat generously
- Vegetable oil, for frying
Potatoes
- 300 g baby potatoes, halved
- Olive oil
- Salt and freshly ground black pepper
To Serve
- Sliced saucisson
- Cornichons
- Fresh bread, sliced
Instructions
- Prepare the potatoes: Preheat your oven to 200°C (390°F). Toss the halved baby potatoes with a drizzle of olive oil, salt, and freshly ground black pepper. Spread them out on a baking tray and roast for about 25-30 minutes, or until golden and tender, turning halfway through.
- Coat the Brie: Set up a coating station by placing the plain flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third. Carefully coat the Brie wheel first in flour, then dip it in the beaten eggs, and finally press it into the panko breadcrumbs to cover completely. For an extra crispy finish, repeat the egg and panko coating once more.
- Fry the Brie: Pour vegetable oil into a deep pan or fryer, filling to about 2-3 inches deep, and heat it to 180°C (350°F). Carefully lower the coated Brie into the hot oil and fry for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove, and drain on paper towels.
- Serve: Arrange the fried Brie on a serving plate alongside the roasted baby potatoes, sliced saucisson, cornichons, and fresh bread slices. Serve immediately while the Brie is warm and gooey inside.
Notes
- For best results, ensure the oil temperature is steady at 180°C to avoid soggy coating or burnt crust.
- You can prepare the potatoes ahead of time and reheat them before serving.
- If you prefer, freeze the coated Brie for 15 minutes before frying to reduce the risk of cheese leaking out during cooking.
- This dish is best enjoyed fresh for that perfect combination of crispy exterior and melted cheese interior.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: French
