Source of Recipe
From "The Heritage of Southern Cooking" by Camille Glenn
List of Ingredients
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 cup milk
- 4 ounces Camembert cheese (without the rind), cubed
- Salt to taste
- Cayenne pepper to taste
- 1 large egg
- 1 Tbsp water
- ½ cup fine fresh bread crumbs
- Vegetable oil for deep-fat frying
- Melt the butter in a heavy saucepan over medium heat. Quickly blend in the flour. Add the milk gradually, stirring thoroughly. Bring to a boil, reduce the heat, and cook slowly until the sauce is thickened and smooth, about 4 minutes.
- Add the cheese to the sauce and stir until it has melted. Add salt and cayenne pepper to taste. Remove from the heat and allow the sauce to cool slightly.
- Spread the mixture ¾-inch thick on a baking sheet. Cover lightly, place in the refrigerator, and leave until cool and firm, about 2 hours or overnight.
- Cut the cheese mixture into squares, or use a 1½-inch round cookie cutter. Beat the egg with the water. Roll the cheese pieces in the bread crumbs, then dip them in the egg mixture. Roll them in the crumbs again, and shake off any excess crumbs.
- Heat the vegetable oil to 375°F in a deep-fat fryer or heavy saucepan. Drop the cheese pieces a few at a time into the oil. Do not crowd the pan. Fry just until they are golden brown, 1 to 2 minutes. Drain on paper towels.
Serve hot, as a first course or hors d'oeuvre.
Makes 10 to 12 fritters.