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Fried Camembert with Honey-Mustard Dipping Sauce inspired by The Student Prince & The Fort Restaurant
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Inspired by The Student Prince & The Fort Restaurant
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Fried Camembert with Honey-Mustard Dipping Sauce

Appetizer Vegetarian
This elegant appetizer features wedges of creamy Camembert cheese coated in a crisp, golden breading. When fried, the exterior becomes perfectly crunchy while the interior transforms into a warm, molten center that creates a wonderful textural contrast. Paired with a tangy honey-mustard dipping sauce, this dish offers a sophisticated balance of rich, creamy cheese and bright, sweet-spicy notes.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 6

Ingredients

  • 2 whole Camembert cheese wheel (8-oz wheels, chilled)
  • 1/2 cup All-purpose flour
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 2 whole Large eggs (Beaten)
  • 1 1/2 cups Panko breadcrumbs
  • 1 tsp Dried thyme
  • 1/2 tsp Garlic powder
  • 4 cups Vegetable oil (For frying)
  • 1/4 cup Dijon mustard
  • 3 tbsp Honey
  • 2 tbsp Mayonnaise
  • 1 tsp Apple cider vinegar
  • 1 tbsp Fresh chives (Finely chopped)
  • 2 cups Mixed greens (For garnish)
  • 1/4 cup Cranberry sauce (Optional, for serving)

Tools You'll Need

  • Heavy saucepan or deep fryer
  • Deep-fry thermometer
  • Three shallow dishes for breading
  • Paper towels
  • Slotted spoon or spider strainer
  • Small bowl for sauce
  • Cutting board and knife

Chef's Tip

Freezing the cheese wheels for 30 minutes before breading helps them maintain their shape during frying. If the cheese begins to ooze during frying, your oil is likely too hot or you're cooking too long - a quick 2-3 minutes is all that's needed for the perfect golden exterior.

Instructions

  1. Place the Camembert wheels in the freezer for 30 minutes (not fully frozen, just well-chilled).
  2. While the cheese chills, prepare the dipping sauce by whisking together Dijon mustard, honey, mayonnaise, and apple cider vinegar in a small bowl. Stir in chopped chives, then refrigerate until ready to serve.
  3. Set up a breading station: In one shallow dish, combine flour, salt, and pepper. Place beaten eggs in a second dish. In a third dish, mix panko breadcrumbs with dried thyme and garlic powder.
  4. Remove cheese from freezer and cut each wheel into 6 wedges (like cutting a pie).
  5. Dredge each cheese wedge first in the seasoned flour, shaking off excess, then dip in the beaten egg, and finally coat thoroughly with the panko mixture, pressing gently to adhere.
  6. For extra crispiness, repeat the egg and breadcrumb steps for a double coating.
  7. Place breaded cheese wedges on a plate and refrigerate for 15-20 minutes to help the coating set.
  8. Heat vegetable oil in a heavy saucepan or deep fryer to 350°F (use a thermometer for accuracy).
  9. Fry cheese wedges in batches, being careful not to overcrowd, until golden brown and crispy, about 2-3 minutes total.
  10. Transfer to a paper towel-lined plate to drain excess oil.
  11. Serve immediately, arranging the fried Camembert on a bed of mixed greens with honey-mustard dipping sauce in a small ramekin. Offer cranberry sauce on the side if desired.

Plating

Arrange a small handful of mixed greens on one side of a serving plate. Place 3-4 fried Camembert wedges alongside the greens in a fan pattern. Add a small ramekin of honey-mustard dipping sauce to the plate. Optionally, include a small spoonful of cranberry sauce for a sweet-tart contrast. Garnish with a light sprinkle of chopped fresh chives over the cheese and around the plate.

Storage & Reheating

Fried Camembert is best enjoyed immediately after cooking when the exterior is crisp and the interior is perfectly molten. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a 375°F oven for 5-7 minutes, though the texture will not be the same as freshly made. The honey-mustard sauce can be refrigerated for up to 1 week.

About This Recipe

This Fried Camembert recipe draws inspiration from the Fried Camembert Cheese appetizer served at The Student Prince restaurant. The home version captures the same luxurious combination of warm, molten cheese and crispy coating that makes the original so popular. The addition of herbs to the breading and the tangy honey-mustard dipping sauce complement the rich, buttery Camembert perfectly.

How did it turn out?

We'd love to hear about your experience making this recipe!