Hello everyone. Welcome back to another recipe. I did this recipe to test out an exciting 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. Needless to say it was a great success, so much so that my cheese loving family could not tell that it was a lactose free cheese.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
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 if 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. I personally use a high heat safe frying basket.
- 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. 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.
It is important to use a thermometer to keep an eye on the temperature of your oil. You also need to know the smoke point which differs on which type of oil you use. Canola oil is the best to use as it has a high smoke point.
Ingredients
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Deep Fried Camembert
- Cranberry Sauce
Instructions
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In a small saucepan combine the cranberry jam, vinegar and mustard.
- Stir and cook until the jam melts down and the ingredients are well mixed in.
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Keep cooking until the sauce thickens slightly. Turn off the heat and leave to cool down.
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Grab three small bowls. Place the flour in one, breadcrumbs in another and the beaten eggs in the final bowl.
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Cut the Camembert into small pieces.
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Grab a piece of Camembert and coat it into the flour (shake excess off).
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Dip that piece of Camembert into the beaten eggs.
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Finish by dipping the Camembert piece into the breadcrumbs pressing down to coat.
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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. The oil should be deep enough to submerge the Camembert.
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Use high heat safe tongs (or small frying basket) 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 color.
- 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 color take it out of the saucepan (with tongs!) and place onto the tray lined with paper towel.
- Continue until all your pieces are cooked. Turn off the heat, move the oil away to the edge of your stove so it is away from hands and arms. Leave the oil to cool down.
- Place some sauce in a little bowl and serve the camembert while it is still warm and gooey.
- Congratulations you have just made deep fried lactose free camembert.
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Serve, devour and enjoy.
