Instructions

1. Cut a brie wheel into wedges measuring 3/4 to 1 inch wide and about 3 inches long, or purchase 2-ounce brie wedges. Reserve any brie leftover from trimming for another use. Wrap each piece of brie in plastic food wrap and place in the freezer for 30 minutes.

2. Select a wide, heavy-bottomed pot at least 9 inches tall and pour 4 inches of oil in it. You don't want the oil within 4 inches of the lip of the pot. Use an oil that has a high smoke point, such as sunflower, soybean or peanut oil.

3. Heat the oil for 15 minutes on the stove over medium-high heat. Dip a probe thermometer in the center of the oil and check the temperature. Adjust the heat, if needed, to maintain a steady temperature of 375 degrees Fahrenheit.

4. Pour an even layer of flour on a plate, whisk two or three eggs together in a bowl and fill a shallow dish with panko breadcrumbs. Remove three or four pieces of brie from the freezer at a time and leave the rest in the freezer. You're going to fry in small batches, and you want the brie to stay cold for as long as possible.

5. Unwrap the brie one piece at a time and place it on a wire rack set on a cookie sheet. Dredge a piece of brie in flour, dip it in the beaten eggs and coat it all over with panko. Place the breaded brie pieces back on the wire rack and bread the other pieces.

6. Grasp a piece of breaded brie with long-handled tongs or place it in a slotted deep-fry spoon. Gently lower the pieces of brie in the oil one at a time.

7. Fry the brie until golden brown, about four or five minutes. The brie will float on top of the oil when ready, and you might see a small bit of brie oozing out of a corner of the breading as well.

8. Remove the deep-fried brie from the oil one piece at a time using the slotted deep-fry spoon or long-handled tongs and place them on a plate lined with paper towels. Gently blot the breading of each piece to remove excess oil. Allow the oil to return to 375 degrees F before removing more brie from the freezer and frying it.