Camembert Wedges

This recipe uses Fantastic Rice Crackers as a crumb. A perfect alternative for those who are gluten-intolerant.

Serves Preparation Cooking Difficulty
12 15 min 10 min Capable Cook
  • ½ pack Fantastic Rice Crackers
  • 200g camembert wheel, cut into 12 wedges
  • ¼ cup rice flour
  • 1 extra-large egg, lightly beaten
  • Vegetable oil, for frying
  • ½ tbsp flat leaf parsley, finely chopped, to garnish
Red Currant Sauce
  • ½ cup red currant jelly
  • 2 tsp red wine vinegar
  • 2 tsp fresh rosemary, finely chopped
  • 1 tsp grainy Dijon mustard
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  1. Step 1

    Place rice crackers in a food processor and pulse until mixture is a fine crumb.

  2. Step 2

    Place flour, lightly beaten eggs and rice cracker crumb separately into three small shallow dishes.

  3. Step 3

    Dip each camembert wedge in flour, egg and crumb mixture until well coated. Refrigerate until ready to cook.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    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.

  7. Step 7

    Serve crispy camembert wedges with red currant dipping sauce.

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