Deep-fried camembert

Serves 4

60 ml (35 g) Snowflake cake flour 2 ml ground paprika 125 g camembert cheese, cut into 8 wedges 2 extra-large eggs, beaten 60 ml (30 g) dried breadcrumbs cooking oil for deep-frying

Combine flour and paprika. Coat camembert wedges in flour mixture, dip into beaten eggs, and then coat in breadcrumbs. Place in the refrigerator for about 30 minutes to prevent crumbs from falling off when frying. Heat oil in a small, heavy-based saucepan. Gently drop wedges into hot oil. Deep-fry until crispy and golden brown. Remove from oil and drain on paper towel. Serve immediately with a cranberry sauce.

#deepfried #camembert #cheese #happies