Camembert Wedges

Finger Food
24 oz Cheese Camembert
2 Egg
2/3 cup Bread Crumbs
1/2 tsp Tarragon
1/2 tsp Garlic Salt
1/2 tsp Sage

*** Chill camembert cheese. Cut cheese in small wedges. You can get 6-8 wedges per 12 oz chunk of cheese. Beat eggs. Add tarragon, garlic salt and sage to bread crumbs. Dip cheese into egg batter, cover completely. Roll in seasoned crumbs. Cover and refrigerate overnight. Heat oil in wok or deep skillet. Have at least 1 inch depth oil at 375F. Fry wedges a few at a time approximately 30 seconds each side till slightly browned. Serve warm separately or with fruit slices.

Yield: @ 12 to 16 Wedges.

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Cajun Country -- New Iberia, Louisiana