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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CAMEMBERT FRITTERS

Makes 28

2 cups milk
8 ounces camembert cheese, crust removed, cut into pieces
5 tablespoons butter
1 1/2 cups flour
5 egg yolks
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
3 eggs
3 cups fresh breadcrumbs
peanut oil for deep frying
1 bunch fresh parsley sprigs

In a heavy medium saucepan, heat milk and cheese.
Stir to dissolve cheese. In another heavy medium saucepan, melt butter. Add 1/2 cup flour and cook 3 minutes, whisking constantly. Reduce heat and simmer 3 minutes, whisking frequently.
Remove from heat. Stir in egg yolks. Season with cayenne, nutmeg, salt and pepper.
Transfer cheese mixture to a bowl to cool. Line plastic wrap on a working surface. Spoon half of cheese mixture in 11/2 thick cylinder down one long side of plastic wrap.
Roll up plastic wrap and twist ends closed. Repeat with remaining cheese mixture.
Refrigerate cheese logs 6 hours. (can be prepared two days ahead.) Place remaining 1 cup of flour in medium bowl.
In another bowl, beat the 3 eggs. Place the breadcrumbs in another bowl. Unroll cheese logs, and remove plastic. Cut into 1/2 -inch slices.
Coat each slice in flour. Shake off excess. Dip in egg, then roll in breadcrumbs to coat evenly.
Arrange in a layer on cookie sheet. (can be prepared 4 hours ahead.) Heat oil in deep fryer to 375 degrees F.
Fry cheese slices in batches, for 3 minutes. Transfer to paper towels. Fry dry parsley for 10 seconds.
Arrange fritters on platter. Garnish with fried parsley.


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