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

18 INGREDIENTS • 5 STEPS • 45MINS

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

Recipe

4.3

3 ratings

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.

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

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

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.

45MINS

Total Time

$3.93

Cost Per Serving

Ingredients

Servings

4

us / metric

1 lb

1

Onion

4 cloves

4 Tbsp

1 Tbsp

Jalapeño Pepper

to taste

1

1/2

Red Chili Pepper

1/2

Lime, juiced

2 Tbsp

to taste

Cayenne Pepper

2

1 Tbsp

2 cups

Ripe Camembert

1/2

Yellow Bell Pepper

to taste

All-Purpose Flour

to taste

Panko Breadcrumbs

to taste

Romaine Lettuce

Nutrition Per Serving

VIEW ALL

Calories

445

Fat

34.2 g

Protein

20.0 g

Carbs

17.6 g

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

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Cooking InstructionsHide images

step 1

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

step 1 To the diced Tomatillo (1 lb), add Onion (1), Garlic (4 cloves), Fresh Cilantro (4 Tbsp), Jalapeño Pepper (1 Tbsp), and Kosher Salt (to taste). Blend the mixture until smooth.

step 2

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).

step 2 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).

step 3

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

step 3 In a separate bowl, whisk together the Eggs (2), Sriracha (1 Tbsp), and Kosher Salt (to taste).

step 4

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).

step 4 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).

step 5

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).

step 5 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).

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