Deep Fried Brie Recipe

Brie cheese: A soft, creamy cheese that melts beautifully when fried, giving a rich and smooth flavor.

Breadcrumbs: Used to create a crispy outer layer that adds crunch to the fried brie.

Beaten eggs: Helps the breadcrumbs stick to the brie wedges for frying.

Flour: Used to coat the brie first, which helps the egg and breadcrumbs stick better.

Vegetable oil: The oil used for deep frying, chosen for its high smoke point and neutral taste.

One of the trickiest parts of making this Deep Fried Brie Recipe is getting the breadcrumbs to stick nicely to the brie wedges. Here’s a simple way to make sure each piece is coated perfectly and won’t fall apart when you fry it:

1. First, cut your brie into wedges and pat them dry with a paper towel. This helps the flour stick better.
2. Next, gently roll each wedge in the flour. Don’t just dump it in—make sure every side has a light dusting. The flour acts like glue for the next step.
3. Then, dip the floured wedge into the beaten eggs. The egg helps the breadcrumbs stick to the surface.
4. Finally, press the wedge into the breadcrumbs so they cover the whole piece. If you just sprinkle them on, some might fall off when frying.

Doing these steps carefully means your brie will have a nice, even crust that stays on while frying. That crust is what gets golden and crispy, giving you that amazing crunch that makes this snack so good.

When I first tried this, I didn’t press the breadcrumbs on enough, and they kept falling off in the oil. It was a little messy and disappointing! Now, I always make sure to press gently but firmly, and it really makes a difference. Also, if you want to save time, you can set up a little assembly line with bowls of flour, beaten eggs, and breadcrumbs so you can coat each wedge quickly and without making a mess. It’s a small trick that makes frying feel way easier and more fun.

• brie cheese - Substitute with camembert cheese: Camembert has a similar creamy texture and flavor profile, making it an excellent alternative.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier coating compared to regular breadcrumbs.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the cheese and adds a slight tangy flavor.

• flour - Substitute with cornstarch: Cornstarch creates a crispier coating and is a good option for those avoiding gluten.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for deep frying.

• Allow the brie wedges to cool completely before storing. This helps prevent condensation, which can make the coating soggy.

• Place the cooled wedges in a single layer on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours or until they are firm.

• Once the wedges are frozen, transfer them to an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date so you can keep track of how long they’ve been stored. Deep fried brie can be frozen for up to 2 months.

• When ready to enjoy, preheat your oven to 375°F (190°C). Place the frozen wedges on a baking sheet lined with parchment paper.

• Bake for 10-12 minutes or until they are heated through and the coating is crispy. Alternatively, you can reheat them in a preheated air fryer at 350°F (175°C) for 5-7 minutes.

• For storing leftovers in the refrigerator, place the cooled wedges in an airtight container. They can be stored in the fridge for up to 3 days.

• To reheat refrigerated wedges, preheat your oven to 375°F (190°C) and bake for 5-7 minutes until warmed through and crispy. Avoid microwaving as it can make the coating soggy.

• Serve the reheated brie wedges with your favorite dipping sauces or alongside a fresh salad for a delightful treat.

• Preheat your oven to 350°F (175°C). Place the leftover brie wedges on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until they are warmed through and the breadcrumbs are crispy again.

• Use an air fryer set to 350°F (175°C). Arrange the brie wedges in a single layer in the basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer the stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil. Place the brie wedges in the skillet and cook for 2-3 minutes on each side until they are heated through and the breadcrumbs are crispy.

• For a quick microwave option, place the brie wedges on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 20-30 seconds, checking frequently to avoid overheating. Note that this method may not retain the crispiness of the breadcrumbs as well as the other methods.

• Deep fryer: Used to heat the oil to the required temperature of 350°F (175°C) for frying the brie wedges.

• Knife: Essential for cutting the brie cheese into wedges.

• Cutting board: Provides a stable surface for cutting the brie cheese.

• Mixing bowls: Needed for holding the flour, beaten eggs, and breadcrumbs separately.

• Tongs: Useful for handling the brie wedges when placing them in the hot oil and removing them once fried.

• Paper towels: Used to drain the excess oil from the fried brie wedges.

• Measuring cups: Required for accurately measuring the flour, breadcrumbs, and oil.

• Thermometer: Helps ensure the oil reaches and maintains the correct frying temperature.

• Plate: Used to hold the dredged brie wedges before frying.

• Whisk: Useful for beating the eggs until smooth.

Prepare ingredients in advance: Measure and set out the breadcrumbs, flour, and beaten eggs before you start. This makes the process smoother and faster.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer, avoiding guesswork.

Cut evenly: Slice the brie into uniform wedges to ensure they cook evenly and at the same time.

Assembly line setup: Arrange your dredging station in a line: flour, eggs, breadcrumbs. This speeds up the coating process.

Batch frying: Fry multiple brie wedges at once, but don’t overcrowd the fryer to maintain oil temperature.