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What's better than runny Camembert? Camembert that's runny because it was deep-fried!

When your salad cookbook is endorsed by Yotam Ottolenghi, you know you have a winner. New Zealand chef and restaurateur Peter Gordon’s new recipe collection is an homage to the fresh and seasonal (of course) but also to the leftovers, scraps and “now or never” ingredients in the fridge that minimize waste with beautiful results. 

What could be better than deep-fried crumbed cheese? Yum yum! Whether you use goats’ cheese, ricotta mixed with herbs and dried chili and rolled into balls, mixed cheese scraps squashed together or, as here, Camembert, deep-frying it in this way is like having grilled (broiled) cheese on toast!

Reprinted with permission from Savour