Easy Deep Fried Brie with Roasted Baby Potatoes, Saucisson & Cornichons
You are going to love this golden, molten wheel of deep-fried brie served with roasted baby potatoes, saucisson and cornichons. Perfect for festive entertaining.
Servings: 6 servings
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
Scroll up for a step by step guide on how to make deep fried brie.
To store: any leftovers can be kept in an airtight container in the fridge for 3 days. It’s definitely best on the day it’s made.
To reheat: reheat in the oven or airfyrer at 180c until melty in the middle again.
Make ahead: Chill the breaded but unfried wheel for up to 24 hours.
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.
Nutrition
Calories: 405kcal | Carbohydrates: 8g | Protein: 20g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 582mg | Potassium: 162mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 573IU | Calcium: 171mg | Iron: 1mg