Pecan Crusted Fried Brie With Raspberry Sauce Recipe by Paula Deen

Level: Easy

Time: 15 MINUTES

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  • 2 large eggs, beaten
  • 2/3 cup pecans, finely chopped
  • 1/3 cup panko
  • 2 (7.7 oz) rounds brie cheese, well chilled
  • vegetable oil, for frying
  • 1/3 cup raspberry preserves
  • 1/2 teaspoon lemon zest
  • 1 splash rice wine vinegar
  • 1 pinch red pepper flakes


In a large skillet over medium heat, add oil to a depth of 1 1/2 inches and heat to 350°F.


In a shallow bowl, add the eggs. In a shallow plate, combine the pecans and panko. Slice 1 cheese round into 8 equal wedges. Dip each wedge into the egg, turning to coat. Dip each wedge into the crumb mixture, pressing to adhere.


Fry the wedges, a few at a time, in the hot oil, turning quickly to cook until golden on all sides, about 1 minute. Drain on paper towels. Serve immediately with Raspberry Sauce.


Raspberry Sauce:


In a small bowl, combine the raspberry preserves, zest, rice wine vinegar and red pepper flakes.

Pecan Crusted Fried Brie With Raspberry Sauce


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