Golden fried brie with peach chutney
Yep you read that correctly – FRIED BRIE! Is there anything more decadently delicious? I don’t think so.
This fried brie makes a great appetizer when entertaining. If you don’t want to make the peach chutney (though I recommend it as it’s so easy!), then any fruity chutney would be perfect.
Swap out the flour and panko for gluten-free flour and gluten-free breadcrumbs if you need to. You can re-use the oil after frying the brie, just let it cool down and strain back into the bottle. It’s quite handy to have a bottle of frying oil in the pantry, and as long as it looks golden rather than brown it will be fine to use again.
This recipe comes from NADIA magazine.
- brie 1 wheel (125g)
- eggs 2, beaten
- plain flour 1 cup
- panko crumbs 1 cup
- fresh rosemary 1 tablespoon, finely chopped
- rice bran oil , for frying
- peaches in fruit juice 400 gram can
- apple cider or white vinegar 2 tablespoons
- sugar 2 tablespoons
- caraway seeds 1 teaspoon
- mustard 1 tablespoon
- Cut brie wheel into eight even-sized wedges. Place the beaten eggs, flour and breadcrumbs in separate bowls. Add the rosemary to the panko crumbs and combine. Dip each wedge of brie into the flour, then into the egg and lastly into the rosemary crumbs, coating well each time. Chill for 10 minutes or until ready to cook.
- In a small saucepan combine peaches (and juice), vinegar, sugar, caraway seeds and mustard and simmer for 5 minutes. Mash or blend until peaches are finely chopped then simmer for 5 more minutes until syrupy and spoon-able.
- Pour oil into a medium-sized saucepan to a depth of about 4-5cm and heat. Add two or three pieces of brie at a time and cook for 1-2 minutes or until golden.
- Serve the golden brie wedges warm with the peach chutney.