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How to make it

  • Heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  • Dredge the Brie wedges in the flour, then dip into the beaten egg, then dip into the breadcrumbs. Dip into the egg and breadcrumbs twice more to ensure full coating.
  • Deep fry the breadcrumb-coated Brie wedges in the hot oil for 2-3 minutes, or until golden. Carefully remove with a slotted spoon and drain on kitchen paper.
  • For the cranberry chutney, heat the sugar, cranberries and vinegar in a small saucepan. Bring to a simmer and cook for five minutes, or until thickened.
  • To serve, place the Brie wedges onto a plate. Top each wedge with the cranberry sauce and garnish with the parsley.

Reviews & Comments 3

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    " It was excellent "
    tuilelaith ate it and said...
    Hey you got my ^5! Come join me in my new Chutney Group!
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    Yowza, Maryanne! I have never heard of deep frying brie but I am certainly loving this post. I can't even imagine its creaminess. My dad used to do what he called "double dipping". You one-upped him by TRIPLE dipping this brie. My thanks and my five, my friend.
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    " It was excellent "
    midgelet ate it and said...
    wow, high 5!
    Was this review helpful? Yes Flag

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