Tempura fried brie is the party trick that earns applause before anyone tastes a bite. A frozen wedge of brie goes into a light soda-water batter, fries for moments, and lands on the table with three sauces — vegetarian eel, sweet chili, and amazu with cherries and orange zest — plus ginger snaps. Fifty minutes, endless bragging rights.
A Cheesy Revelation
My love affair with the unexpected pairing of creamy Brie and spicy gingersnaps began years ago at a charming bed and breakfast. The chef would place a small bowl of thin, crumbly Swedish ginger snaps next to the cheese platter, and the combination was a revelation—sweet, spicy, savory, and utterly addictive. This recipe takes that inspiration to the next level, encasing a wedge of Brie in a light, crispy tempura batter and frying it to golden, molten perfection. It's a show-stopping appetizer that will have everyone reaching for one more bite.
Prep Time: 45 minutes
Cook Time: 5 minutes
Servings: 3
Ingredients
• ½ cup Vegetarian Eel Sauce • ½ cup / 125 ml (4.2 fl oz) Sweet Chili Sauce • ½ cup / 125 ml (4.2 fl oz) Amazu Sauce • 1 tsp fresh orange zest • 4 oz / 115 g cherries, pitted and halved • 1 cup / 150 g (5.3 oz) all-purpose flour • 1 cup / 250 ml soda water, chilled • 1 large egg • Peanut oil, for frying • ½ cup / 75 g (2.65 oz) potato starch or cornstarch • One 8 oz / 230 g wedge Brie, frozen for at least 45 minutes • Thin ginger snaps, for serving (optional)Instructions
1. Prepare the sauces: In a small bowl, stir the orange zest into the Sweet Chili Sauce. In another bowl, toss the halved cherries with the Amazu Sauce. Set all three sauces aside for serving. 2. Make the batter: In a medium bowl, whisk together the flour, chilled soda water, and egg. Do not overmix; the batter should be lumpy. 3. Heat the oil: Pour at least 2 inches / 5 cm of peanut oil into a deep skillet or wok and heat to 350°F / 175°C. 4. Coat the Brie: Remove the Brie from the freezer. Dredge the frozen wedge completely in potato starch, shaking off any excess. Dip it into the tempura batter to coat, then dredge it in the potato starch a second time, followed by a final dip in the tempura batter. This double coating ensures a super crispy crust. 5. Fry the Brie: Gently lower the battered Brie into the hot oil. Use a long chopstick or spoon to ensure it doesn't stick to the bottom. As it cooks, drizzle a little extra batter over the top. Fry for about 2 minutes, or until the crust is a deep golden brown. 6. Drain and serve: Carefully remove the fried Brie from the oil and let it drain on a wire rack for a moment. Transfer to a serving platter and serve immediately with the prepared sauces and thin ginger snaps, if using.Nutritional Information
• Nutrition Information • is provided as an estimate and will vary based on the specific and cooking methods used.Pro Tips
• Do not skip freezing the Brie! This is the most critical step to prevent it from melting into a puddle in the hot oil before the crust can form. • For the crispiest, lightest tempura, use ice-cold soda water and don't overmix the batter. Lumps are your friend here; they create a delicate, uneven texture. • The double-dredge method (starch, batter, starch, batter) is the secret to an extra-thick, crunchy coating that holds in all that molten cheese. • Choose your cookies wisely. Thin, crumbly Swedish-style ginger snaps offer the best texture and flavor contrast against the creamy Brie.FAQ
Q: Is all Brie cheese vegetarian A: Not always. To ensure this recipe is fully vegetarian, check the label for Brie made with microbial or vegetable rennet instead of animal rennet. Many brands clearly state they are suitable for vegetarians. Q: Can I make this fried Brie recipe vegan A: This recipe relies heavily on dairy and egg. For a vegan version, you would need to use a firm, meltable vegan Brie alternative and a vegan egg replacer for the tempura batter. Results may vary as vegan cheeses melt differently. Q: What is a vegetarian substitute for peanut oil A: If you have a peanut allergy or prefer another option, you can use any neutral oil with a high smoke point. Canola, grapeseed, or sunflower oil are all excellent vegetarian-friendly substitutes for frying. Q: How do I store and reheat leftover fried Brie A: Fried Brie is best enjoyed immediately. If you have leftovers, store them in an airtight container in the fridge. To reheat, use an air fryer or oven at 375°F / 190°C for 5-7 minutes to restore crispiness. Microwaving is not recommended as it will make the coating soggy.More Recipes You'll Love
- Soft & Chewy Overnight Fermented Roti
- Szechuan-Inspired Tempeh Stir-Fry
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Tempura Fried Brie with Three Sauces and Ginger Snaps
A show-stopping appetizer featuring a wedge of Brie encased in a light, crispy tempura batter, fried to golden, molten perfection. Inspired by the pairing of creamy Brie and spicy gingersnaps, this dish is sweet, spicy, savory, and utterly addictive.
Ingredients
Method
- Prepare the sauces: In a small bowl, stir the orange zest into the Sweet Chili Sauce.
- In another bowl, toss the halved cherries with the Amazu Sauce.
- Set all three sauces aside for serving.
- Make the batter: In a medium bowl, whisk together the flour, chilled soda water, and egg.
- Do not overmix; the batter should be lumpy.
- Heat the oil: Pour at least 2 inches / 5 cm of peanut oil into a deep skillet or wok and heat to 350°F / 175°C.
- Coat the Brie: Remove the Brie from the freezer. Dredge the frozen wedge completely in potato starch, shaking off any excess.
- Dip it into the tempura batter to coat, then dredge it in the potato starch a second time, followed by a final dip in the tempura batter. This double coating ensures a super crispy crust.
- Fry the Brie: Gently lower the battered Brie into the hot oil. Use a long chopstick or spoon to ensure it doesn't stick to the bottom. As it cooks, drizzle a little extra batter over the top.
- Fry for about 2 minutes, or until the crust is a deep golden brown.
- Drain and serve: Carefully remove the fried Brie from the oil and let it drain on a wire rack for a moment.
- Transfer to a serving platter and serve immediately with the prepared sauces and thin ginger snaps, if using.
- Do not skip freezing the Brie! This is the most critical step to prevent it from melting into a puddle in the hot oil before the crust can form.
