This recipe uses Fantastic Rice Crackers as a crumb. A perfect alternative for those who are gluten-intolerant.
|12||15 min||10 min||Capable Cook|
Place rice crackers in a food processor and pulse until mixture is a fine crumb.
Place flour, lightly beaten eggs and rice cracker crumb separately into three small shallow dishes.
Dip each camembert wedge in flour, egg and crumb mixture until well coated. Refrigerate until ready to cook.
For the red currant sauce, combine jelly, vinegar, rosemary and mustard together in a small saucepan over a low heat, stirring until jelly melts. Bring to the boil and remove from heat. Set aside until required.
Heat oil in a small saucepan about 5cm deep over medium heat. To check if the oil is ready, drop a small piece of bread into the oil, it should sizzle and become golden.
Place chilled camembert wedges into the hot oil in batches of 3-4, turning after 1-2 minutes or until both sides are golden. Remove from the pan and drain on paper towel.
Serve crispy camembert wedges with red currant dipping sauce.