Servings 8 servings
Equipment
- Instant-read thermometer
Ingredients
- 1 (8-oz.) wheel Brie cheese
- 1/2 cup roasted, salted shelled pistachios
- 1/2 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg
- Vegetable or avocado oil
- Honey, for serving
- Crackers, for serving
Instructions
- Place the Brie in the freezer for 15 minutes while you prepare the coating.
- Add the pistachios to the bowl of a food processor and blend until finely ground. (Alternately, add the pistachios to a sealable plastic bag and crush until finely ground.)
- In a medium bowl, stir together the ground pistachios and Panko breadcrumbs.
- In a separate medium bowl, add the flour.
- In a third medium bowl, whisk the egg with 2 tablespoons water.
- Dredge the Brie in the flour, shaking off an excess. Dip the Brie in the eggs then coat it all over with the pistachio mixture.
- Add 1/2-inch oil to a large skillet set over medium-high heat. Line a plate with paper towels.
- Once the oil reaches 300°F on an instant-read thermometer, add the Brie and cook until golden brown on one side, about 2 minutes. Flip it once and continue cooking an additional 1 to 2 minutes. Using a spatula (the Brie will be very gooey inside), transfer it onto the paper towel-lined plate. Let it rest for 5 minutes before drizzling with honey and serving with crackers.
Notes
- IMPORTANT: The oil must be no hotter than 300°F or the nuts will burn! I REPEAT: 300°F!
- Use a spatula to transfer the Brie from the skillet onto the paper towel-lined plate. Once it has been pan-fried, it will get melted and gooey in the center, so if you try to transfer it with tongs, you risk it falling apart.
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