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Gloriously crispy creamy Brie with cranberry sauce for dipping

What You Need:
– 120g (4 Oz) Creamy Brie
– 60g (2 Oz) Plain Flour
– 2 Eggs, Lightly Beaten
– Vegetable Oil for Deep Frying
– 100g (3 1/2 Oz) Fresh White Breadcrumbs
Cranberry Sauce:
– 360g (12 Oz) Fresh Cranberries
– 180ml (6 Fl Oz) Orange Juice
– 150g (5 Oz) Brown Soft Sugar
– 60g (2 Oz) Granulated Sugar
– 4 Tablespoons Rum
For the sauce:
Place all the sauce ingredients in a saucepan and cook on medium heat, stirring occasionally for 15
to 20 minutes or until most of the liquid has reduced. Remove from heat.
This can be made days ahead, cover with cling film and chill.
Serve at room temperature.
For the Brie:
Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until sizzles.
Arrange the flour and beaten egg into separate bowls and breadcrumbs on a plate.
Dip in the plain flour, then in the beaten egg and finally in the breadcrumbs, shaking off any excess between each stage.
Carefully place the Creamy Brie into the hot oil and deep fry for 4 to 5 minutes, or until golden-brown. Remove from the oil and drain on kitchen paper.
Serve with the cranberry sauce.

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