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.