Divide Camembert into 4 equal wedges. Dredge lightly in flour. Dip in egg wash; roll in bread crumbs. Regridgerate 30 min.
In serving dish combine lingonberries and lemon juice; set aside. Break parsley into small springs. Heat oil in deep fryer to 375 add Camembert and fry 2-3 min. until golden brown. Drain on paper towels. Fry parsley 30 seconds.
Place cheese on lingonberries and garnish with fried parsley.
Originally Submitted
12/17/2004
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