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Camembert Fritters

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CAMEMBERT FRITTERS
 Categories: Cheese, Appetizers, Breads
      Yield: 10 Servings
 
      3 tb Butter/margerine
      3 tb All-purpose flour
      1 c  Milk
      4 oz Camembert Cheese (without
           -the rind)--cubed.
           Salt to taste
           Cayenne pepper to taste
      1 lg Egg
      1 tb Butter/margerine
    1/2 c  Fine bread crumbs
 
  Camembert Fritters
  
  You can use other cheeses if you like e.g., Italian Fontina, aged
  Cheddar.
  
  Veg. oil for dep fat frying
  
  Melt the butter in a heavy saucepan over med. heat. Quickly blend in
  the flour. Add the milk gradually, stirring thoroughly. Bring to a
  boil, reduce the heat, and cook slowly until the sauce is thickened
  and smooth, about 4 minutes.  Add the cheese to the sauce and stir
  until it has melted. Add salt and cayenne pepper to taste. Remove
  from the heat and allow the sauce to cool slightly. Spread the
  mixture 3/4 inch thick on a baking sheet. Cover lightly, place in the
  refrigerator, and leave until cool and firm--about 2 hours or
  overnight. Cut the cheese mixture into squares, or use a 1 1/2 inch
  round cookie cutter. Beat the eggs with the water. Roll the cheese
  pieces in the bread crumbs, then dip them in the egg mixture. Roll
  them in the crumbs again, and shake off any excess crumbs. Heat the
  veg. oil to 375 F. in a deep-fat fryer or heavy saucepan. Drop the
  cheese pieces a few at a time into the oil. DO NOT CROWD THE PAN. Fry
  just until they are golden brown, 1 to 2 minutes. Drain on paper
  towels. Serve hot. Makes 10 to 12 fritters.
 
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