3 cups high heat cooking oil (rice bran or canola)
1 10-oz wheel Point Reyes Truffle Brie
½ cup flour
1 egg, beaten
½ cup plain breadcrumbs
Coarse sea salt to finish
Berry or fig jam
In a small, deep pan over medium-high heat, heat oil to between 350-375°.
While oil is heating, prepare brie for frying.
Set up 3 medium-size bowls – the first with flour, the second with beaten egg and the third bowl with breadcrumbs.
Cut brie wheel into 8 triangles. Skewer each triangle from the outside rind, poking skewer in as deep as possible without it coming out at the point end.
One skewer at a time, dredge brie triangle in flour, then egg, then breadcrumbs. Place prepared skewers on plate or tray until oil is heated.
When oil is ready, one at a time, gently lower brie into oil while holding on to the skewer as a handle. You’ll want to angle the skewer slightly so the brie doesn’t fall off the end. Turn skewer occasionally until brie is uniformly brown on all sides. Remove to a paper towel-lined plate. Continue with remaining skewers until all are cooked. Sprinkle generously with coarse sea salt.
Serve warm with jam for dipping.
