8 ounces camembert cheese, crust removed, cut into pieces
1 1/2 cups flour
5 egg yolks
1/4 teaspoon ground nutmeg
3 cups fresh
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
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
In another bowl, beat the 3 eggs. Place the breadcrumbs in
another bowl. Unroll cheese logs, and remove plastic. Cut into 1/2 -inch
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.
cheese slices in batches, for 3 minutes. Transfer to paper towels. Fry dry
parsley for 10 seconds.
Arrange fritters on platter. Garnish with fried