| 1 | Camembert fritters you can use other cheeses if you like e.g., italian fontina, aged cheddar. |
| 2 | Veg. |
| 3 | Oil for dep fat frying melt the butter in a heavy saucepan over med. heat. |
| 4 | Quickly blend in the flour. |
| 5 | Add the milk gradually, stirring thoroughly. |
| 6 | Bring to a boil, reduce the heat, and cook slowly until the sauce is thickened and smooth, about 4 minutes. |
| 7 | Add the cheese to the sauce and stir until it has melted. |
| 8 | Add salt and cayenne pepper to taste. |
| 9 | Remove from the heat and allow the sauce to cool slightly. |
| 10 | Spread the mixture ?inch thick on a baking sheet. |
| 11 | Cover lightly, place in the refrigerator, and leave until cool and firm--about 2 hours or overnight. |
| 12 | Cut the cheese mixture into squares, or use a 1 ?inch round cookie cutter. |
| 13 | Beat the eggs with the water. |
| 14 | Roll the cheese pieces in the bread crumbs, then dip them in the egg mixture. |
| 15 | Roll them in the crumbs again, and shake off any excess crumbs. |
| 16 | Heat the veg. |
| 17 | Oil to 375°F. |
| 18 | In a deep-fat fryer or heavy saucepan. |
| 19 | Drop the cheese pieces a few at a time into the oil. |
| 20 | Do not crowd the pan. |
| 21 | Fry just until they are golden brown, 1 to 2 minutes. |
| 22 | Drain on paper towels. |
| 23 | Serve hot. |
| 24 | Makes 10 to 12 fritters |
