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Deep-Fried Cheese with Sweet & Sour Berry Sauce

Deep-Fried Cheese with Sweet & Sour Berry Sauce
This dish has a great contrast between sweet and salty, a hallmark of Swedish cooking. Chef Stefan Karlsson uses nutty, semisoft goat’s milk cheese for this recipe, but Camembert makes an excellent and tasty substitution.
  1. 4½ cups mixed berries (fresh or frozen) such as raspberries, strawberries, blackberries, or red currants
  2. ½ cup plus 2 tablespoons granulated sugar
  3. 2 tablespoons raspberry vinegar
  1. ½ cup cold water
  2. 3 eggs
  3. ½ cup flour
  4. 1¼ cups panko breadcrumbs
  5. Sunflower oil for frying
  6. 4 3.5-ounce rectangular blocks of Camembert, cut and shaped from 8-ounce rounds
  7. 7 ounces parsley, leaves separated
  8. Salt
  1. Puree 2½ cups of the berries with 2 tablespoons sugar in a blender. Add remaining ½ cup sugar to a clean, dry saucepan set over medium heat, and stir as it melts slowly to form a golden caramel. Carefully stir in puree, and simmer until sugar dissolves. Add raspberry vinegar, and remove from heat. Fold in remaining 2 cups of berries. Keep warm until serving.
  1. Whisk together water and eggs in a small bowl. Pour flour and panko onto two separate plates. Heat oil to 340°F. Coat each piece of cheese with flour. Dip cheese fully in egg mixture, then coat completely with panko. Fry until crispy and golden, about 2 minutes (time will vary depending on how cold the cheese is when you add to the oil). Transfer cheese to a serving plate. Add parsley leaves to oil for a few seconds, until crispy. Place leaves on a paper towel, and sprinkle lightly with salt. Spoon berry sauce over cheese, and garnish with parsley.
culture: the word on cheese https://culturecheesemag.com/

Chef Stefan Karlsson

A proud steward of his native cuisine, chef Stefan Karlsson creates innovative dishes using Swedish cheese.

Kristine Jannuzzi

Food and travel writer Kristine Jannuzzi fell for formaggio while living in Florence, Italy. She holds a BA in Journalism and Music Theory & History from NYU, and has been a frequent culture contributor since 2013. Currently based in NYC, she’s always thinking about her next meal and her next trip. Follow her on Instagram @nyccheesechick

Photographer Sonja Dahlgren

Sonja Dahlgren is a freelance photographer specialized in food (styling+photography), lifestyle, garden, and interior photography. She also writes the blog Dagmar’s Kitchen.

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