Hello everyone. Welcome back to another recipe. I did this recipe to test out a new product that I found. Lactose free Camembert. When I saw it, I knew I had to give the product a try. I tasted it with crackers, and it passed the initial taste test. I have tried deep frying normal Camembert a long time ago, so I was really interested to see how a lactose free Camembert would perform. Sometimes you can get a product that may taste good, but it just won’t hold up to standards when used in different recipes.
As always, this recipe is lactose and dairy free providing you use the right ingredients. Make sure you check and double check every ingredient to make sure it is safe.
The camembert is approved for this recipe. It tasted exactly like normal camembert, so much so my family couldn’t even tell the difference.
Cooking with oil always makes me a little anxious. There are so many things that can go wrong, and you always see so many horror stories regarding deep frying. Please read these tips before you attempt this recipe.
- Keep kids away.
- Always stay in the kitchen when you are frying.
- Keep an eye on the oil, if you see wisps of smoke or the oil smells turn off the burner / stove immediately and very carefully remove the saucepan to the side. Smoke is a danger sign that the oil is too hot.
- Heat the oil slowly.
- Add the food gently to the pot so the oil doesn’t splatter and burn you.
- Always keep a lid beside the pan. If you have a fire slide the lid on top of the pan and turn the stove off. Let the saucepan cool down. Don’t remove the lid or it may ignite again. Call for help if you feel uncomfortable. DO NOT USE WATER ON AN OIL FIRE. Seriously please watch the following video.
- https://www.youtube.com/watch?v=v3F4c5o4J7M
- If there is a fire that can not easily be contained evacuate from the house and call the fire department in your country.
- Oil is very dangerous when used incorrectly please respect it.
Ingredients
- 1/3 cup Plain flour
- 2 eggs (beaten)
- ½ cup Breadcrumbs
- 1 packet Lactose free Camembert (Unicorn)
- Vegetable oil
- 1 jar cranberry jam
- 1tbsp Red wine vinegar
- 1tsp Wholegrain mustard
Steps
In a small saucepan combine the cranberry jam, vinegar and mustard.
Stir and cook until the jam melts down.
Keep cooking until the sauce thickens.
Grab three small bowls. Place the flour in one, breadcrumbs in another and the eggs in the final bowl.
Cut the Camembert into small pieces.
Grab a piece of Camembert and coat it into the flour (shake excess off).
Dip that piece of Camembert into the beaten eggs.
Finish by dipping the Camembert piece into the breadcrumbs pressing down to coat.
Place onto a tray.
Continue this process until all pieces have been coated.
Prepare another tray with paper towels to absorb any excess oil.
Add the oil to a medium saucepan and heat over and medium/ low temperature. It should be deep enough to submerge the Camembert.
Use tongs and grab a piece of the crumbed Camembert. Dip it into the oil.
Let it go gently and cook until the Camembert reaches a lovely golden-brown colour.
There is a risk that the Camembert will not be fully coated in this case the oil will bubble quite angrily. Be careful and always have a saucepan lid handy.
When the camembert has reached the desired colour take it out of the saucepan (with tongs!) and place onto the tray lined with paper towel.
Continue until all your pieces are cooked.
Place some sauce in a little bowl and serve the camembert while it is still warm and gooey.
Enjoy.
