Crunchy on the outside and dreamily fondant inside
1 Le Rustique camembert 250g
- 3 Egg yolks
- 200 g Flour
- 20 cl Cider
- 2 sachets Baker's yeast
- 1 pinch Salt
- Frying oil
- Beat the egg yolks in a shallow bowl. Pour 50g of flour onto a plate. Roughly dice the Camembert. Dip the chunks in the beaten egg yolk then roll them in the flour. Allow to stand in a cool place.
- Very gently warm the cider. Add the yeast and mix. Sprinkle in the remaining 150 g of flour whilst stirring with a whisk. You should get a smooth batter. Add the pinch of salt. Cover the mixing bowl with a cloth and leave to stand for 1 hour.
- Heat the frying oil to 180°C. Dip two pieces of Camembert in the fritter batter and place in the hot oil. Cook for 3 minutes, turning regularly to ensure they are nicely round. Remove from the oil using a skimmer and place on kitchen towel.
- Repeat for the remaining pieces of Camembert. Serve as soon as possible with a green salad.