Best Fried Brie Bites Recipes

DEEP-FRIED APPLE AND BRIE BITES

Steps:

• Stir apples, Brie cheese, 20 crushed vanilla wafers, honey, and vanilla extract together in a bowl. Cover the bowl with plastic wrap and refrigerate until cold, at least 15 minutes.
• Beat egg until frothy in a large bowl with an electric mixer. Gradually add flour, milk, confectioners' sugar, baking powder, cinnamon, and salt; beat until batter is thick and smooth, adding more flour as necessary to reach desired consistency.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Pour 20 crushed vanilla wafers into a shallow bowl.
• Roll apple mixture into small balls. Drop balls into funnel cake batter and turn to coat completely. Roll coated balls in crushed vanilla wafers. Place the coated apple balls onto a plate while coating the rest; do not stack.
• Working in batches, fry apple-brie bites in hot oil until golden brown, 3 to 5 minutes. Transfer cooked apple-brie bites to a paper-towel lined plate to drain and cool.

FRIED BRIE BITES

Steps:

• Place the wheel of brie in the freezer for 20 minutes. While the cheese is freezing, get your bowls ready for the dredging. Add the flour to a bowl and add 1 teaspoon of the garlic powder and mix. In another bowl, whisk the egg with the tablespoon of water. And in the last bowl combine the Panko with the remaining 1 teaspoon of garlic powder.
• After the 20 minutes, remove the Brie from the freezer and remove the rind (you can leave on if you like it. I don't like texture of the rind so I cut it off). Dice the cheese into pieces, I made 28 bites. Coat each piece in the flour, then the egg, and lastly the Panko. Make sure to press the Panko into the bite so it sticks and there's a nice even coat all the way around. Place on a plate lined with parchment paper, place back in the freezer for 20 minutes.
• While the cheese is re-freezing, make the raspberry sauce. Place the 1 cup of raspberries into a small pot over medium-low heat and mash with a fork. Add the white sugar and brown sugars and continue to mash until the raspberries have broken down completely. Mix the water with the cornstarch to make a slurry, pour into the pot along with the vinegar and cook for about 2-3 minutes, then pour into a bowl to let cool. If too thick, add a little more water to get the consistency you want.
• To begin frying, heat the oil in a large pan over medium high heat. See post for detailed description of how to know when the oil is ready for frying! To fry, add about 6-7 brie bites into the oil at a time, cook 20 seconds, flip each bite, then cook another 20-30 seconds. The total frying time should not exceed 1 minute. Repeat until all brie has been fried, sprinkle all the brie bites with salt. Serve with the raspberry dipping sauce and enjoy!