- 2 camembert rounds
- 125 ml cake flour
- 2 eggs, beaten
- 150 ml dry breadcrumbs
- about 300 ml sunflower oil
- 2 big handfuls of parsley
- 2 slices canned cranberry jelly
Roll the cheeses in the flour, dip them in the beaten egg and roll them in the breadcrumbs, making sure they are completely covered in crumbs. Repeat the process twice more.
Heat the oil in a pot. Toss in the parsley and fry for just one minute until crisp but not browned. Drain on paper towels. Carefully put the cheeses in the same oil and fry until golden brown.
This will take 2 or 3 minutes. Drain the cheeses on paper towels. Put them on a plate with a slice of cranberry jelly on each. Garnish with the deep-fried parsley and serve immediately.