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This deep fried brie is about to become your new favourite party starter – it is just that good. A whole wheel of brie is coated in crisp golden panko and gently fried until the centre turns molten and gooey. Paired with roasted baby potatoes, saucisson, and cornichons, it’s such a great addition to level up a charcuterie board.
Deep-fried brie is simply brie that’s been coated in breadcrumbs and fried until golden on the outside and molten in the middle. While many recipes fry small wedges, this version fries an entire wheel, although you could, of course, just do a wedge. This post has a step-by-step guide, full recipe and all the tips you need for a perfectly melted deep fried brie.
Table of Contents
Why you will love this recipe:
- A showstopping starter or nibble with minimal effort.
- A quick, impressive dish: only a few minutes of frying is all you need.
- Delicious contrast of crunchy crust, molten cheese, savoury saucisson and tangy cornichons.
- Easy to customise: you can serve with a whole host of sides to dip into the melted cheese.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Brie – I used a whole wheel of brie for a larger group but you could do this exact recipe with just a wedge of brie if serving for fewer people. It works the same way.
Panko breadcrumbs – these are extra crispy when deep fried. You can use regular breadcrumbs if that is what you have to hand.
Substitutions and Variations:
Gluten-free: Use gluten-free panko breadcrumbs.
Camembert – This would also work if you swapped the brie for camembert.
To serve – I served with sliced saucisson, cornichon, roasted baby potatoes and bread. These all complement the deep fried brie, but you can choose what you like.
Alternative Toppings
- Caramelised onion jam
- Honey and crushed pistachios
- Cranberry sauce
- Any kind of chutney
- Sundried tomato pesto
Here’s how to make deep fried brie:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Set up three bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs.
TWO: Lightly coat the brie in flour, tapping off any excess. Dip it into the beaten egg, ensuring it is fully covered.
THREE: Transfer to the panko and press the crumbs on firmly with your hands to form a solid coating. Heat a few centimetres of oil in a large frying pan over medium heat.
FOUR: Once the oil is hot (a breadcrumb should sizzle on contact), carefully place the brie into the pan. Fry for 2-3 minutes on each side, or until golden and crisp.
Cooking Tips:
Make Ahead: chill the breaded but unfried wheel for up to 24 hours, covered in plastic wrap or in an airtight container. Fry when ready to serve.
Troubleshooting: Common Issues & Fixes
The cheese leaks out
- Chill the wheel before coating.
- Ensure the crumbs are pressed on very firmly.
- Keep the heat to medium – hot oil causes the crust to brown before the inside melts.
The crust browns too quickly
- Reduce the heat slightly; you want a gentle medium heat.
The brie feels oily
- Drain thoroughly on kitchen paper.
- Don’t fry at a very low temperature as this means the brie won’t crisp up. Fry over medium heat.
Frequently Asked Questions
Chill the brie first, and keep the oil at medium heat. You should be okay if you follow these steps.
This is why I have opted to shallow-fry in a few centimetres of oil as frying a whole wheel without a fryer can be stressful. Here, all you need is a large frying pan for deep fried brie.
Frying a wedge of brie usually takes 1-2 minutes per side, while a full wheel takes 2-3 minutes per side, depending on thickness.
Other recipes you might enjoy:
If you liked this deep fried brie and are looking for more indulgent recipes, you may want to try my pesto pull-apart pastry, my easy truffle and cheese pasta or crispy potato and bacon filo tart.
Christmas Recipes
Christmas Wreath Pavlova
Christmas Recipes
Christmas Pretzel Crack
Christmas Recipes
Bacon Brie Crescent Wreath
Lunch Recipes
Fig & Brie Tart (Tarte aux Figues)
If you tried this Deep Fried Brie or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Easy Deep Fried Brie with Roasted Baby Potatoes, Saucisson & Cornichons
Ingredients
- 1 wheel of brie
- 2 eggs, beaten
- 4 tbsp plain flour, or enough to coat
- 1/2 cup panko breadcrumbs, or enough to coat generously
- Vegetable oil, for frying
For the potatoes:
- 300 g baby potatoes, halved
- Olive oil
- Salt and freshly ground black pepper
To serve:
- Sliced saucisson
- Cornichons
- Fresh bread, sliced
Instructions
For the brie:
- Set up three bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs.
- Lightly coat the brie in flour, tapping off any excess.
- Dip it into the beaten egg, ensuring it is fully covered.
- Transfer to the panko and press the crumbs on firmly with your hands to form a solid coating.
- For an extra-crisp crust, you can repeat the egg-and-panko stage a second time (optional).
- Heat a few centimetres of oil in a large frying pan over medium heat.
- Once the oil is hot (a breadcrumb should sizzle on contact), carefully place the brie into the pan.
- Fry for 2–3 minutes on each side, or until golden and crisp.
- Keep the heat at medium: too hot and the crust will colour before the centre has time to melt.
- Remove to a plate lined with kitchen paper to drain briefly.
- Slice into the molten brie and serve immediately alongside the roasted baby potatoes, sliced saucisson, and cornichons.
For the optional potatoes:
- Preheat the oven to 200°C (fan 180°C).
- Toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper.
- Spread them out on a baking tray and roast for 20–25 minutes, or until soft and golden at the edges
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This deep fried brie is the perfect centrepiece you need for your festive spread or any other time of year. It’s rich, creamy and so good, served with saucisson, cornichons and bread!