Pecan Crusted Fried Brie with Raspberry Sauce

• 2 large eggs, beaten
• 2/3 cup finely chopped pecans
• 1/3 cup panko
• Two 7.7-ounce brie rounds, well chilled
• Vegetable oil, for frying
• Raspberry Sauce, recipe follows
• 1/3 cup raspberry preserves
• 1/2 teaspoon lemon zest
• Splash rice wine vinegar
• Pinch red pepper flakes

1. In a large skillet over medium heat, add oil to a depth of 1 1/2 inches and heat to 350 degrees F.
2. In a shallow bowl, add the eggs.
3. In a shallow plate, combine the pecans and panko.
4. Slice 1 cheese round into 8 equal wedges.
5. Dip each wedge into the egg, turning to coat.
6. Dip each wedge into the crumb mixture, pressing to adhere.
7. Fry the wedges, a few at a time, in the hot oil, turning quickly to cook until golden on all sides, about 1 minute.
8. Drain on paper towels.
9. Serve immediately with Raspberry Sauce.
10. In a small bowl, combine the raspberry preserves, zest, rice wine vinegar and red pepper flakes.

eggs, pecans, vegetable oil, raspberry sauce, raspberry preserves, lemon zest, rice wine vinegar, red pepper

Taken from www.foodnetwork.com/recipes/paula-deen/pecan-crusted-fried-brie-with-raspberry-sauce-recipe.html (may not work)