Camembert fried in batter

Ingredients for 4 servings:

• 125 g flour
• 2 egg yolks
• 2 egg whites, beaten stiffly
• ⅛ liter beer, white wine or apple juice
• some salt and pepper
• nutmeg
• 500 g Camembert(s), ripe, well chilled
• some jam (cranberry)
• some flour, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

baked cheese

Combine the flour, egg yolks, and beer (wine or apple juice) in a mixer, then season with salt, pepper, and nutmeg. Finally, carefully fold in the stiffly beaten egg whites and let the batter rest for 15-30 minutes. Cut the cheese into eighths or twelfths, dust with a little flour, dip into the batter, and fry in a deep fryer at 170 degrees Celsius until golden brown. Serve with a drizzle of cranberry jam. This batter is also suitable for baking other cheeses, such as Gruyère, Appenzeller, or Emmental, which can then be cut into 1 x 1 x 6 cm pieces. It’s also suitable for baking vegetables.