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Crispy Fried Brie Wedges with Raspberry Cream Sauce – A Perfect Appetizer for Any Occasion!
Looking for an appetizer that’s both indulgent and impressive? Look no further than Crispy Fried Brie Wedges with Raspberry Cream Sauce! This decadent dish combines the creamy, melty richness of Brie cheese with a crispy, golden coating that’s irresistible. Paired with a sweet and tangy raspberry cream sauce, these fried Brie wedges make for a mouthwatering starter at dinner parties, holiday gatherings, or just when you’re craving a gourmet snack.
The best part? They’re surprisingly easy to make and come together in no time. If you’ve never fried Brie before, get ready for a deliciously crunchy experience that’s perfectly balanced with the creamy interior. Let’s dive into how you can prepare these show-stopping Brie wedges!
Ingredients:
For the Fried Brie:
- 8 oz Brie cheese (cut into wedges)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (panko or regular)
- 1/2 teaspoon garlic powder (optional)
- Salt and freshly ground black pepper, to taste
- Vegetable oil (for frying)
For the Raspberry Cream Sauce:
- 1/2 cup fresh raspberries (or use frozen raspberries, thawed)
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice (optional, for added tang)
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Brie Wedges:
Start by cutting the Brie cheese into wedges or slices. The number of wedges will depend on the size of the Brie wheel, but typically, you can cut it into 6-8 wedges.
2. Set Up a Breading Station:
In one shallow dish, place the flour. In another shallow dish, beat the eggs until smooth. In a third dish, combine the breadcrumbs, garlic powder (if using), salt, and pepper. This will be your breading station.
3. Coat the Brie:
Dip each Brie wedge first into the flour, ensuring it’s fully coated. Then, dip it into the beaten eggs, followed by the breadcrumb mixture. Make sure each wedge is evenly coated with breadcrumbs. For an extra crispy texture, you can repeat the process to double-coat the Brie.
4. Fry the Brie Wedges:
Heat vegetable oil in a deep skillet or frying pan over medium-high heat. You want the oil to be hot but not smoking (about 350°F or 175°C). Carefully add the breaded Brie wedges to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Use tongs to remove the wedges from the oil and place them on a paper towel-lined plate to drain excess oil.
5. Make the Raspberry Cream Sauce:
While the Brie is frying, prepare the raspberry cream sauce. In a small saucepan over medium heat, combine the raspberries and heavy cream. Use a spoon to mash the raspberries and bring the mixture to a simmer. Stir occasionally and cook for about 5-7 minutes, or until the raspberries break down and the sauce thickens slightly.
Once the sauce has thickened, remove it from heat and strain it through a fine-mesh sieve to remove the seeds, leaving only the smooth raspberry sauce. Stir in the powdered sugar, vanilla extract, and lemon juice (if desired). Let the sauce cool slightly before serving.
6. Serve and Enjoy:
Arrange the crispy fried Brie wedges on a platter and drizzle with the raspberry cream sauce. You can also serve the sauce on the side for dipping. Garnish with fresh raspberries or a sprig of mint for a beautiful touch.
Tips:
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