Deep-Fried Camembert with Raspberry Sauce

Ingredients

• 1 wheel of Camembert cheese (8-ounce wheel)
• 1 cup of all-purpose flour
• 2 large eggs
• 1 cup of panko breadcrumbs
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 cup of vegetable oil, for frying
• 1/2 cup of raspberry jam

Directions

1. Cut the Camembert wheel into 8 wedges.
2. In a shallow bowl, combine the flour, eggs, panko breadcrumbs, garlic powder, onion powder, thyme, salt, and pepper. Mix until everything is well combined.
3. Dip each wedge of Camembert in the egg and panko mixture, making sure to coat them evenly.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Once the oil is hot, add the Camembert wedges in batches and cook for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove the wedges from the skillet and place on a plate lined with paper towels to absorb any excess oil.
7. In a small saucepan, heat the raspberry jam over medium-low heat until it is melted and smooth.
8. Serve the wedges warm, drizzled with the raspberry sauce.

Interesting Facts

• Camembert is a soft, creamy cheese made from cow's milk.
• The cheese was first made in the 18th century in Normandy, France.
• Panko is a type of Japanese-style breadcrumb that is made from white bread and is coarser and crunchier than regular breadcrumbs.
• Raspberry jam is a type of jam made with raspberries, sugar, and lemon juice.