Better than fried Mozzarella, these fried brie bites are smooth, buttery, and impossible to eat just one! Serve with a raspberry dipping sauce for the perfect combination of savory and sweet.
For the Brie
8oz wheel of Brie
1 and 1/2 cups Panko breadcrumbs
1 egg + 1 tablespoon water
1/2 cup all purpose flour
2 teaspoons garlic powder
1 cup vegetable oil for frying
For the Raspberry Sauce
1 cup fresh raspberries
1 tablespoon white sugar
1 tablespoon water
1 teaspoon white vinegar
2 teaspoons corn starch
2 teaspoons dark brown sugar
1. Place the wheel of brie in the freezer for 20 minutes. While the cheese is freezing, get your bowls ready for the dredging. Add the flour to a bowl and add 1 teaspoon of the garlic powder and mix. In another bowl, whisk the egg with the tablespoon of water. And in the last bowl combine the Panko with the remaining 1 teaspoon of garlic powder.
2. After the 20 minutes, remove the Brie from the freezer and remove the rind (you can leave on if you like it. I don’t like texture of the rind so I cut it off). Dice the cheese into pieces, I made 28 bites. Coat each piece in the flour, then the egg, and lastly the Panko. Make sure to press the Panko into the bite so it sticks and there’s a nice even coat all the way around. Place on a plate lined with parchment paper, place back in the freezer for 20 minutes.
3. While the cheese is re-freezing, make the raspberry sauce. Place the 1 cup of raspberries into a small pot over medium-low heat and mash with a fork. Add the white sugar and brown sugars and continue to mash until the raspberries have broken down completely. Mix the water with the cornstarch to make a slurry, pour into the pot along with the vinegar and cook for about 2-3 minutes, then pour into a bowl to let cool. If too thick, add a little more water to get the consistency you want.
4. To begin frying, heat the oil in a large pan over medium high heat. See post for detailed description of how to know when the oil is ready for frying! To fry, add about 6-7 brie bites into the oil at a time, cook 20 seconds, flip each bite, then cook another 20-30 seconds. The total frying time should not exceed 1 minute. Repeat until all brie has been fried, sprinkle all the brie bites with salt. Serve with the raspberry dipping sauce and enjoy!
Freezing the brie makes it easier to cut, then refreezing it makes sure the cheese ca withstand the hot oil!
The rind is edible, but many people don’t like the texture. You can leave it on, but I choose to slice it off.
The post has more detailed explanation of how to know when the oil is ready, but you can test the oil by dropping in a little flour. If it begins to fry immediately the oil is ready! If the flour just sits for a few seconds and then begins to sizzle the oil isn’t hot enough yet.
I only add 6-7 bites to my oil at a time. Adding too many cold bites at once could lower the temperature of the oil too much and result in oil that doesn’t fry properly.
Keywords: fried brie bites