Deep Fried Camembert with Mediterranean Vegetables

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Portions: 4


  • 4 x Camembert Wedges
  • 70g Plain Flour
  • 75g Liquid Whole Egg
  • 70g Panko Breadcrumbs
  • Salt
  • Coarse Ground Peppercorns
  • 280g Mixed Peppers (cut into 20mm dice)
  • 280g Red Onions (peeled and cut into 20mm dice)
  • 280g Courgettes (cut into 20mm dice)
  • 280g Aubergines (cut into 20mm dice)
  • 15g Fresh Basil Leaves (torn)
  • 120g Olive Oil
  • 60g Balsamic Vinegar


  1. Prepare three trays, one with seasoned flour, one with beaten egg and water and one with panko breadcrumbs.
  2. Pass the Camembert into flour, egg and breadcrumbs, shaking off any excess in between each stage. Then dip again into the egg and breadcrumbs.
  3. Place the peppers, onions, courgettes and aubergines in a suitable roasting dish, toss with a little oil, season and roast in a moderate oven until tender and golden brown.
  4. Make a dressing with the olive oil, balsamic vinegar and torn basil leaves.
  5. Deep fry the Camembert in hot oil until golden brown.
  6. Divide the roast vegetables into four portions and place each portion onto a suitable warmed serving dish.
  7. Place the Camembert on top of the roasted vegetables.
  8. Drizzle with the dressing.