I guess it’s State Fair time where I live, but timing of this deep-fried brie on a stick is just a coincidence. I may have seen something online about the State Fair starting, and later subconsciously thought “I know. I’ll cut a round of brie in half, put a stick in it, freeze it, batter it and fry it.
And that’s what I did. And it was absolutely fantastic! The batter recipe is absolutely perfect, and full credit for that goes to Natsha’s Kitchen.
Let’s just get out in the open that eating this has got to be really bad for your health. The half-round of the brie I used totals 440 calories, 25g of saturated fat (100% of the recommended daily amount), 120g of cholesterol and 720g of sodium. And that’s just for the brie.
Make and eat one of these; you’ll be glad you did. But maybe only once every six months.
You’ll definitely have to freeze the brie before cooking. If it is not, it will melt too much and make a gooey mess.
What you’ll need for the batter (you could use half this amount for two brie halves):
- 1.5 cups fine yellow corn meal
- 1.25 cups all-purpose flour
- 0.25 cup granulated sugar
- 1T baking powder
- 1.75 cups buttermilk
- 1 large egg, beaten
- 1T oil (olive or vegetable)
- 1T honey
What to do for the batter:
Mix all the dry ingredients in a bowl. Mix all the wet ingredients in a bowl. Then stir the wet ingredients into the dry ingredients to make the batter. For the half-recipe of this batter that I made, I did end up adding 2T extra of each cornmeal and flour to get the consistency I wanted.
What you’ll need for the fried brie:
- Two halves of frozen brie, each with a stick in it
- Oil for frying
- Orange or apricot preserves as a condiment
What to do to fry the brie:
Start heating enough oil to submerge the brie in whatever vessel you’re using. Ultimately, you want it at 350 degrees F for cooking. Also, cook only one at a time, unless you’re using a ton of oil in a large pot.
Make the batter and wait till the cooking oil is hot enough. Remove the one of the brie halves from the freezer and roll it in the batter, ensuring that all the brie is covered.
Grasping the end of the stick, gently lower the battered brie into the oil. Be careful, because your hand will be really close to the hot oil. Hold it there as long as you can stand the heat—just enough for the batter to begin to set.
When the brie is in the oil and it gently sinks to the bottom, using a deep-fry spider or a long-handled spoon, gently raise the stick-end of the brie to ensure it doesn’t stick to the bottom of the pan. Hold it up for a bit until the batter sets.
Cook the brie for three minutes before gently turning it over for another three minutes. Try to be accurate with your timing. Too little time and the brie will be cold inside. Too much, and it will be too gooey to eat.
Remove from the oil with tongs or a deep-fry spider and let it drain and cool on a rack. After it’s cooled a bit, slather your favorite preserves on it and enjoy!