Time: approximate 20 minutes
250 g camembert cheese
1/4 cup flour
1 whisked egg
½ cup bread crumbs
3-4 cups vegetable oil for frying
½ cup cloudberry jam
1 tablespoon lemonjuice
Use a heavy pot with high edges. Make sure the pot has a lid and that you have the lid by the stove. If the oil catches fire or overheats - put on the lid, pull the pot off the stove and lower the heat, straight away.
Cut the cheese in 6 equal wedges.
In a shallow bowl, beat the egg.
Crumb the cheese by dipping each cheese wedge (and turn to coat) in:
2. then flour
3. then whisked egg
4. then bred crumbs
(If preparing ahead, cover and refrigerate until ready to cook.)
In a heavy saucepan (with high edges) heat about 2 inches of oil to approximate 190 degrees C, you can test with a bread cube, when it turns golden brown the heat is perfect.
Fry cheese until golden. Fry 3 pieces at the time. Drain on paper towels.
At the end dip the parsley in the oil for approximate 20 seconds
Warm the cloudberry jam mixed with the lemon juice in a separate pot.
Place the deep fried parsley on to of the cheese and serve with the warm cloudberry jam - A true delicacy!