Breaded Camembert with rizzi-bizzi

Hungarians love breaded cheese, so much so that every worthy restaurant has to have it on its menu. My favorite is the breaded Camembertthat we always serve with rice mixed with green peas and some sweet jam while the regular cheese is served with tartar sauce. Its like our unwritten cheese etiquette. Blueberries are the most popular flavors but I would always recommend trying it with bitter sweet raspberries.


2 round Camembert

3 eggs

150 g breadcrumbs

100 g plain flour

raspberry or blueberry jam

oil for frying


150 g green peas

1 onion, finely chopped

1 cup of rice

2 cup of water

1 teaspoon butter


Keep the Camembert in the fridge till the very last minute.

Brown the onion in the butter, add the rice and cook for 2-3 minutes, stir continually. Add the green peas, season with salt then add the water. Cook for 15-18 minutes.

Beat up the eggs in a bowl, pour flour and breadcrumbs onto the two plates. Cut the cheese into triangles, batter them by rolling in the flour, egg and bread crumbs. I often repeat the last movement, dipping them back into the eggs one more time and finishing with the breadcrumbs to create a firm coating and preventing the cheese from escaping.

Fry them quickly in hot oil, serve with the rice and jam.

Tip: Mix the breadcrumbs with some sesame seeds

Cooking time: 35minutes

Calories: 559 Carbs:52.5 g Protein: 27.7 g Fat: 26


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s