Pecan Crusted Fried Brie with Raspberry Sauce (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Ingredients:
2 large eggs, beaten |
2/3 cup finely chopped pecans |
1/3 cup panko |
two 7.7-ounce brie rounds, well chilled |
vegetable oil, for frying |
raspberry sauce, recipe follows |
1/3 cup raspberry preserves |
1/2 teaspoon lemon zest |
splash rice wine vinegar |
pinch red pepper flakes |
Directions:
1. In a large skillet over medium heat, add oil to a depth of 1 1/2 inches and heat to 350 degrees F.
2. In a shallow bowl, add the eggs. In a shallow plate, combine the pecans and panko. Slice 1 cheese round into 8 equal wedges. Dip each wedge into the egg, turning to coat. Dip each wedge into the crumb mixture, pressing to adhere.
3. Fry the wedges, a few at a time, in the hot oil, turning quickly to cook until golden on all sides, about 1 minute. Drain on paper towels. Serve immediately with Raspberry Sauce.
4. Raspberry Sauce:
5. In a small bowl, combine the raspberry preserves, zest, rice wine vinegar and red pepper flakes.
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