FRIED CAMEMBERT CHEESE

1/2 bunch parsley

1/2 lb. Camembert cheese

2 eggs, well beaten

2 teaspoons all-purpose flour

1/2 cup fine dry bread crumbs

1/8 teaspoon paprika, optional

Oil for frying

Salt

You can substitute Mozzarella or Gouda cheese for the Camembert cheese.

Wash the parsley and pat dry. Break into large sprays. Cut the cheese into 8 eqyal wedges. Set aside.

Combine the eggs and flour, beating until well blended. Combine bread crumbs and paprika, if used, and spread into a flat dish.

Heat oil in a deep pan until very hot. Drop parsley sprays, a few at a time, into the fat. Fry only 2 or 3 seconds or until parsley comes to the surface and appears crisp. Remove with slotted spoon. Drain on paper toweling. Sprinkle lightly with salt and keep hot.

Dip cheese wedges into the egg mixture, then coat them well with the bread crumbs. Fry cheese wedges, a few at a time until golden brown on all sides. Drain on paper toweling. Arrange cheese wedges and parsley on a serving platter and serve hot.

Serves four or more depending on size of cheese.