Fried Brie Cheese with Pepper Jam
Fried Brie Cheese with Pepper Jam isn’t something you are going to make regularly but it is a lovely splurge. It is pure, creamy, decadence with a bit of a peppery bite from the jam. We missed lunch and so as supper was rolling around, I was a little “hangry” and this fixed me right up.
This is a pretty filling appetizer so keep that in mind when you take your first bite!
As with every breaded dish, it is messy to make and you are going to get your hands dirty. I swear it is worth it though. As you might guess from the title of the dish, Fried Brie Cheese with Pepper Jam, it is going to cost you some time on the treadmill. I swear it is worth it though. It is actually really easy to make and looks fabulous.
I take a round of brie cheese and cut it into equal sized cubes. The colder the cheese is, the easier it is to cut. I arrange my plate of flour, bowl of egg, and plate of bread crumbs in that order.
In this recipe, I used panko bread crumbs but you could use regular. If you are gluten-free, take the gluten-free bread you use and put it in a oven at about 200 F and dry it out. Then take a rolling pin and crush the bread into bread crumbs and poof! You can have breaded stuff! Use potato starch instead of flour to dredge the cheese and you have gluten-free Fried Brie Cheese with Pepper Jam. Sorry to my dairy free folks, I don’t have a work around for that one!
Anyways, back to breading. Whisk up the egg and add a little dried parsley to your bread crumbs. Take a cube of cheese and roll it around in the flour to coat. Dip it in the egg and then into the bread crumbs. Try to make sure that the whole cube is covered in bread crumbs or your brie will just drool into the oil and you will have an empty shell of bread crumbs when you bite into it!
At this point, I put the cheese back in the fridge to chill it down for about 30 minutes or so. I think that doing that step results in a better consistency to the cheese. If you don’t chill it down, it is really easy to over cook the cheese before you get a nice crisp on your breading in the fryer. If you are pressed for time, you can toss it in the freezer instead.
Once your cheese is in the fridge, pull out your deep fryer. I really like my TFAL deep fryer like this one T-fal FR8000 EZ Clean 3.5-Liter Oil Capacity Stainless Steel Deep Fryer with Professional Immersion Heating Element and Unique Filtration System , 2.6-Pound, Silver because it filters the oil after each use and is easy to clean up. I set the fryer to about 350F and let it heat up while the cheese is chilling down. Once it is up to temp, take the cheese out of the fridge and place the cubes in the fryer basket. Drop the basket slowly into the oil and fry for 2 – 3 minutes or until golden brown. I use tongs to turn the cheese once during the cooking process.
Once the cheese is golden brown, pull up the fry basket and let it sit for a minute. I place the cheese onto some paper towel before serving it with Saunders Blackberry Pepper Jam.
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Fried Brie Cheese with Pepper Jam
A delicious fancy looking appetizer that is actually pretty easy to pull together.
- 8 ounce brie cheese
- 4 tbsp flour
- 1 egg large
- 1 1/2 cup bread crumbs
- 1 1/2 tbsp parsley
- 1/2 cup pepper jam
Cut brie into equal sized cubes.
Put flour on a plate.
Whisk egg in a bowl and set the bowl beside the flour plate.
Mix together bread crumbs and parsley and put on plate beside the flour.
Dredge each brie cube in the flour, dip it in the egg and coat it with the bread crumbs making sure to cover it completely with the bread crumbs to seal it.
Put all the breaded cheese on a plate and place in fridge to chill for 30 minutes.
Heat deep fryer to 350F. Once you have chilled your cheese and the oil is up to temperature, place the cheese into the fryer basket. Slowly lower fryer basket into the hot oil and cook for about 2-3 minutes turning cheese once half way through.
Once cheese is golden brown, remove from the oil and let drain. Set cheese on paper towel to dry for a few minutes before serving with the pepper jam on the side.