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Pecan Crusted Fried Brie With Raspberry Sauce Recipe by Paula Deen

Easy Level
15 MIN 10 Prep + 5 Cook
Servings
$ /Serving
Print
Easy Level
15 MIN 10 Prep + 5 Cook
16 Servings
$ /Serving

Pecan Crusted Fried Brie With Raspberry Sauce Recipe by Paula Deen

Easy Level
15 MIN 10 Prep + 5 Cook
16 Servings
$ /Serving

Ingredients

  • 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

Preparation

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.

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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product