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Fried Camembert with Avocado Salad, Salsa Verde, and Crisp Romaine Leaves

This recipe is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack.

Total Time

45min

4.3

3 Ratings

Author: Chef's Opinion

Servings:

Ingredients

•

1 lb

Tomatillos

•

Onion

•

4 cloves

Garlic

•

1/4 cup

Fresh Cilantro

•

1 Tbsp

Jalapeño Peppers

•

to taste

Kosher Salt

•

Avocado

•

1/2

Red Chili Pepper

•

1/2

Lime , juiced

•

2 Tbsp

Olive Oil

•

to taste

Cayenne Pepper

•

Eggs

•

1 Tbsp

Sriracha

•

2 cups

Ripe Camembert

•

1/2

Yellow Bell Pepper

•

to taste

All-Purpose Flour

•

to taste

Panko Breadcrumbs

•

to taste

Romaine Lettuce

Cooking Instructions

To the diced Tomatillos (1 lb) , add Onion (1) , Garlic (4 cloves) , Fresh Cilantro (1/4 cup) , Jalapeño Peppers (1 Tbsp) , and Kosher Salt (to taste) . Blend the mixture until smooth.

Dice the Avocado (1) , Red Chili Pepper (1/2) and Yellow Bell Pepper (1/2) . Then, add juice from Lime (1/2) , Olive Oil (2 Tbsp) , Kosher Salt (to taste) and Cayenne Pepper (to taste) .

In a separate bowl, whisk together the Eggs (2) , Sriracha (1 Tbsp) , and Kosher Salt (to taste) .

Cut the Ripe Camembert (2 cups) into cubes or slices, bread twice with All-Purpose Flour (to taste) , egg mixture and Panko Breadcrumbs (to taste) (press the first coating of panko onto the cheese, lightly dip the camembert into the crumbs for the second coating).

Fry the cheese at 375 degrees F (190 degrees C) until crisp and golden, serve with the salsa, avocado and vinaigrette dressed Romaine Lettuce (to taste) .

Nutrition Per Serving

CALORIES

445

FAT

34.2 g

PROTEIN

20.0 g

CARBS

17.6 g