Camembert Fritters w/ Apple & Raisin Chutney

Camembert Fritters w/ Apple Raisin Chutney

Camembert Fritters with Apple & Raisin Chutney Recipe

8 Appetizers Servings

Apple & Raisin Chutney

1.4 cups (350ml) water
1/4 cup (50g) granulated sugar
1/2 cup (160g) apricot preserve or apple jelly
1/2 Tbsp (4g) curry powder
1 tsp (1g) fresh ginger, grated
1/8 tsp ground cinnamon
1/8 tsp ground cloves or all spices
2 cups (200g) peeled, diced Granny Smith apples
1/2 cup (80g) dried raisins
A pinch of red pepper flakes (optional).


Place water, sugar, apricot preserve, curry, ginger, cinnamon and cloves in a saucepan. Stir to blend. Bring to boil and reduce the heat, add diced apples and simmer 10 minutes. Add raisins and red pepper flakes and simmer 15 minutes, stirring occasionally. Transfer to a bowl and cool to room temperature. Better a day after. Can be refrigerated up to 2 weeks.

Camembert Fritters
3 ounces (90g) panko (Japanese bread crumbs)
2 Tbsp fresh chopped Italian parsley leaves
1/4 tsp (1g) garlic powder
1/4 tsp (1g) salt
1/4 tsp (1g) freshly ground pepper
1/3 cup (50g) flour
2 ea. (100g) eggs, beaten with a pinch of salt

1 (1lb/450g) round barely ripe Camembert or Brie cheese, cut into 8 wedges or 2 smaller in size (7 ounces / 210g) Camembert, cut into 4 wedges.
Frying oil.

Combine panko, parsley, garlic powder salt and pepper in a bowl. In a separate bowl, beat eggs with a pinch of salt and in the third bowl place flour. Dredge cheese wedge in flour, shaking off excess. Dip in egg, allowing to drip back into the bowl. Roll in panic and place on plate. Repeat with remaining cheese wedges. To get a thicker crust, dredge the cheese wedges a second time in flour, egg and panko. Dredged camembert wedges can be refrigerated 2 days before frying.

Heat 1/2 inch (1.25cm) of frying oil in the bottom of a large heavy skillet or Dutch oven. When bubbles appear, add cheese wedges to skillet and fry until golden brown, about 2 minutes per side. Remove from skillet using a slotted spoon and drain on paper towels. Serve warm.

Arrange a camembert fritter along with some chutney and a little square of honeycomb (optional). Garnish with some chopped parsley if desired.

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