1 8 oz wheel of Camembert cheese, cold
2 eggs, beaten
Bread crumbs (plain or seasoned, depending on your preference)
Cut the Camembert into small wedges ( I cut the 8 oz wheel into 16 wedges), no need to remove the rind dredge each piece into the beaten egg and then the bread crumbs. Return the cheese to the fridge while the oil heats.
In a small saucepan, heat about 2-3 inches of oil until it reaches 375 degrees. Carefully rop about 4-6 pieces of cheese in at a time. Once they turn brown and golden (it only takes a couple minutes), remove with a slotted spoon and put onto paper towel lined plates to drain the oil. Serve warm with honey mustard or other favorite condiments.