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

Step 1

Place rice crackers in a food processor and pulse until mixture is a fine crumb.
Step 2

Place flour, lightly beaten eggs and rice cracker crumb separately into three small shallow dishes.
Step 3

Dip each camembert wedge in flour, egg and crumb mixture until well coated. Refrigerate until ready to cook.
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.
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.
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.
Step 7

Serve crispy camembert wedges with red currant dipping sauce.