Ingredients

2 large eggs, beaten
2/3 cup finely chopped pecans
1/3 cup panko
Two 7.7-ounce brie rounds, well chilled
Vegetable oil, for frying
Raspberry Sauce, recipe follows

Raspberry Sauce:

1/3 cup raspberry preserves
1/2 teaspoon lemon zest
Splash rice wine vinegar
Pinch red pepper flakes

Directions

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

Recipe Courtesy of Paula Deen