Breaded Brie

This deep fried breaded brie is so easy to make and takes just a minute to cook, so you can have a crispy crunchy outside yielding to a warm and melting inside.

Perfect for an indulgent snack or to serve to your friends, this crispy brie appetiser will be a definite hit for cheese fans.

Bon appétit!   

Jump to:

• ❤️ Why you will love this dish
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️Cooking time
• 🥗 Side Dishes
• 🥙 Substitutions
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• 📋 Recipe
• Brunch & Light Bites
• 💬 Comments

French brie cheese has long been a favourite all over the world for it's creamy texture and gentle cheesy tang.

Our indulgent French lunches always included brie and crusty bread as a minimum, with the addition of a good pâté and a tomato salad. So simple and delicious and I never got tired of it.

Back in England, I always keep some in the fridge as it's great for cooking with, makes a great sandwich ingredient and is the perfect vessel for hiding medication in for dogs!

This recipe for crispy fried brie is perfect for a gathering or a last minute naughty snack, as it literally takes just a few minutes to prepare and cook.

❤️ Why you will love this dish

• Store cupboard ingredients.
• 1 minute cooking time.
• Crunchy on the outside and soft on the inside.
• Perfect for entertaining.
• Great for using leftover brie at Christmas.
• No skills required.

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🥘 Ingredients

• Cheese - segment of brie cheese. It doesn't need to be an expensive brand for this, just pick your favourite. If you are using left over brie that has already become ripe and oozing, it won't work well as deep fried breaded brie. The cheese will be too difficult to work with.
• Seasoning - freshly ground black pepper and flaked sea salt.
• Flour - plain or all purpose flour.
• Egg - for breading. You will probably need only half an egg for this recipe.
• Oil - vegetable oil or other oil suitable for deep frying.

The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.

🍽 Equipment

• sharp knife
• chopping board
• bowls for breading
• deep fat fryer or deep saucepan and slotted spoon
• baking parchment
• kitchen paper

🔪 Instructions

Cut the brie into 1.5 centimetre or half inch pieces.

They don't need to be exact, due to the triangular shape. It's also not necessary to remove the rind as it's perfectly edible. but slice off a thin amount if you prefer.

Prepare 3 bowls for breading.

Put the flour in a bowl and mix in the salt and pepper.

Place the egg and panko in the other bowls.

Dip each piece of brie into the flour then into the egg then into the breadcrumbs.

💭 Top tips

• Breading can get messy so use one hand for the flour and breadcrumbs and one hand for the egg. If you prefer, use a couple of forks.
• The rind edge may need dipping in egg twice to get the panko to stick.

Place in the fridge for 20 minutes to firm up the breading.

⏲️Cooking time

Preheat the deep fat fryer to 190 C / 375 F.

Alternatively, place oil in a large heavy saucepan up to a third full and use a kitchen thermometer.

Place the brie bites into the oil and cook for only 1 minute.

Drain on kitchen paper.

Serve immediately.

🥗 Side Dishes

Just like Baked Halloumi Fries, these deep fried breaded brie bites are delicious with your favourite dihttps://chezlerevefrancais.com/category/sauces-dips-spices-recipes/ps.

Try some of these ideas.

• Garlic Butter Sauce
• Mayonnaise
• Mango Chutney
• Cranberry Sauce
• Bacon Aioli
• Sauce Pistou
• Dijon Mustard Sauce

🥙 Substitutions

• Panko breadcrumbs - use regular dried breadcrumbs or make your own. Remove the crusts from white bread, break into pieces. Place on an oven tray and bake at 160 C / 310 F / 140 FAN / Gas 2.5 until the bread is dried out. Allow to cool then pulse in a food processor to get the breadcrumb size you prefer.
• Brie - use camembert.

📖 Variations

• Cheeses - try different cheeses such as halloumi, cheddar, cambozola or mozzarella.
• Spicy - add half a teaspoon of chilli powder to the panko.
• Herby - add a teaspoon of dried herbs to the panko, such as oregano, basil or mixed herbs.

🍣 Storage

• Refrigerator - cool, coer and keep for up to 3 days.
• Freezer  - not suitable for freezing.
• To reheat - place in the oven on a tray at 180 C / 350 F / 160 FAN / Gas 4 until hot.

🍱 Prepare in Advance

• Bread the brie a few hours in advance and store in the fridge.

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais

More light bites

• Twice Cooked Chicken Wing Confit
• Tuna Stuffed Tomatoes
• Prawn Tartare
• Quiche Lorraine
• Smoked Salmon Tartines
• Salmon and Broccoli Quiche
• Game Terrine
• Chicken Liver Parfait
• Crab Pâté
• Savoury Cake
• Duck Terrine
• Chicken Salad Croissant

📋 Recipe

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

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