Camembert Fritters with Apple and Raisin Chutney

11:30 am on 23 May 2016

From the book Monet’s Palate Cookbook by Aileen Bordman
& Derek Fell, adapted by Dr Wendy Joyce

8 appetizer servings

Apple and Raisin Chutney

Ingredients

  • Apple and Raisin Chutney
  • 160g apple jelly
  • 50g sugar
  • 1 tablespoon curry powder
  • 1 1/2 teaspoons peeled and grated fresh ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 350ml water
  • 200g peeled, cored & diced Granny Smith apples
  • 1/2 cup (75g) raisins
  • 1/8 teaspoon red pepper flakes

Method

Place apple jelly, sugar, curry powder, ginger, cinnamon and cloves in a large heavy saucepan.

Add water and stir to blend.

Bring to boil. Reduce heat, add apples and simmer 10 minutes.

Add raisins and red pepper flakes and simmer 10 minutes, stirring occasionally.

Transfer to a bowl and cool to room temperature.

(Can be prepared a day ahead. Cover and refrigerate. Bring to room temperature before serving.)

 

Camembert Fritters

Ingredients

  • 85g panko (Japanese breadcrumbs)
  • 2 tablespoons minced fresh flat-leaf parsley, plus more for serving
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 30 g all-purpose flour
  • 2 eggs
  • 450g round, barely ripe Camembert cheese, cut into 8 wedges
  • Vegetable oil

Method

Combine panko, 2 tablespoons parsley, garlic powder, salt and pepper in a shallow bowl or pie plate.

Place the flour in another shallow bowl or pie plate, and the eggs in a third.

Using fork, beat eggs to blend.

Dredge the cheese wedge in flour, shaking off excess. Dip in egg, allowing excess to drip back into bowl.

Roll in panko. Place on baking sheet. Repeat with remaining cheese wedges

Heat 1/4 inch (1/2cm) of vegetable oil in the bottom of a large heavy frying pan.

When bubbles appear, add the cheese wedges (in batches if necessary; do not crowd) and fry until golden brown, about a minute per side.

Remove using a slotted spoon and drain on paper towels.

To serve: Place each wedge on a plate. Top with chutney. Sprinkle with remaining parsley.

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