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READY IN 35 mins

Deep Fried Brie

Read Reviews (11)

"Warm melted brie oozes out of a crispy breadcrumb coating when you bite into these pieces of heaven. Serve with cranberry sauce and a small side salad and you have the perfect dinner appetizer or snack." — CHRISTINA KANDIL

Ingredients Edit and Save

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All about Eggs

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Original recipe makes 8 servings Change Servings

1 egg
salt and pepper to taste
1 (8 ounce) wedge Brie cheese, cut into 1 inch cubes

1/2 cup dry bread crumbs
3 cups oil for deep frying
1 cup cranberry sauce

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Directions

In a small bowl, whisk the egg with some salt and pepper using a fork. Place the bread crumbs in a separate bowl. Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up.
Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown. Remove with a slotted spoon, and drain on paper towels. Serve warm with cranberry sauce for dipping. You can also make these before your guests arrive, and keep them in a warm oven.

Kitchen-Friendly View

PREP 10 mins
COOK 5 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 11, 2007

I have made this recipe for about 3 years now. It has ALWAYS been a hit. It is fabulous. Yum, can't wait to make it again!!!

—steph7812

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Most Helpful Critical Review

Dec 29, 2009

Just tried this & am obviously doing something wrong because when I took them out of the frier, there was hardly any cheese inside the breadcrumbs! I gave them 3 minutes as suggested. Did I not coat them enough? Please advise as I know I can do it right! :-)

—Jeanie

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11 Ratings

Jul 17, 2005

I was anxious to try this as a local restaurant serves a favorite of deep fried stilton with cranberry sauce. Unfortunately the flavor of the brie doesn't hold up to the frying. Perhaps a larger chunk of brie or stronger cheese would work better for this recipe.

—JanW

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Apr 13, 2013

This was pretty darn good. You really have to keep an eye on them to make sure they don't burn, though.

—Adam

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May 20, 2010

Yummy! I pan fried the brie in vegetable oil--a deep fryer is definitely not necessary. Be sure to use plain bread crumbs; I used Italian seasoned bread crumbs and the added flavor clashed just a little with the brie. Served with cranberry sauce on multi-grain baguette was perfect!

—Hayley

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May 11, 2007

Amazing! I also tried it with Feta and fresh, drained Mozarella.

—Anna

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Dec 03, 2010

This was pretty good. I added a pinch of italian seasoning and basil to the egg mixture, as well as the pepper and salt. Would be better with a different type of cheese, but I'll definitely make the egg mixture/breading again for other cheeses. Make sure you press the cheese into the bread crumbs really good on all 6 sides of the cube, otherwise the breading can tend to fall off a bit.

—Timedog

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Aug 21, 2008

well worth it absolutely great

—32275l

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Nutrition

Calories
256 kcal
13%

Carbohydrates
18.5 g
6%

Cholesterol
55 mg
18%

Fat
17.1 g
26%

Fiber
0.6 g
3%

Protein
7.6 g
15%

Sodium
295 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Deep Fried Brie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 256
Calories from Fat: 154

% Daily Value *
Total Fat 17.1g 26 %
Saturated Fat 6.3g 31 %
Cholesterol 55mg 18 %
Sodium 295mg 12 %
Potassium 74mg 2 %
Total Carbohydrates 18.5g 6 %
Dietary Fiber 0.6g 3 %
Protein 7.6g 15 %
** Sugars 13.7g
Vitamin A 4 %
Vitamin C 1 %
Calcium 9 %
Iron 7 %
Thiamin 8 %
Niacin 18 %
Vitamin B6 6 %
Magnesium 4 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.