camembert 2 x 250g wheels (vegetarian if you like)
plain flour 4 tbsp
dried breadcrumbs 125g
oil for frying
membrillo (quince paste) 4 tbsp
Remove the fridge-cold camembert from all packaging and cut each wheel into 6 wedges. Put the flour, beaten egg and breadcrumbs into separate shallow bowls and dust the wedges in the flour, then dip in the egg and cover with breadcrumbs. Repeat with egg and breadcrumbs for a thicker crust.
Heat a pan of oil no more than 1/3 full to 180C or until a cube of bread browns in 30 seconds. Carefully lower the cheese wedges into the hot oil, three at a time, and fry for 2 minutes or until golden – keep an eye on them in case they start to leak. Scoop out using a slotted spoon and serve 3 per person, immediately, with a spoonful of membrillo.