Fried Camembert With Salad - cooking recipe

Ingredients

3 tbsp balsamic vinegar
3 tbsp olive oil
1 None red onion, peeled and diced
4 tbsp cranberry sauce
6 sprigs fresh thyme, leaves stripped from stems, reserve a little for garnish
1 head romaine lettuce, cut into strips
2/3 lb iceberg lettuce, cut into strips
1/2 lb carrots, peeled then cut into thin slices with a peeler
4 cups vegetable oil, for deep frying
8 x 3 oz mini Camembert rounds
2 tbsp all-purpose flour
4 tbsp breadcrumbs
1/2 cup sliced almonds
1 None egg
2 tbsp 2% or whole milk

Preparation

For the salad, place the vinegar in a bowl and season. Gradually whisk in the olive oil. Stir in the onion and 2 tbsp cranberry sauce. Stir in the fresh thyme leaves then toss with the lettuce and carrots.
Meanwhile, prepare the Camembert rounds. In a saucepan or deep fat fryer, heat the vegetable oil to 325\u00b0F. Place the flour on a plate. Mix the breadcrumbs and almonds and place on a separate plate. In a deep dish, beat the egg and milk and season. Dredge the cheeses in the flour, then the egg, then the breadcrumbs and almonds. Fry the Camemberts for 4 mins, until crispy. Arrange on plates with the salad. Drizzle over the remaining cranberry sauce and sprinkle with thyme.