Wednesday, September 20, 2017

Fried Obatzda Oktoberfest Appetizer

The next five post on this here blog will be a series of Oktoberfest inspired recipes. 

Last minute circumstances prevented me from attending the Wies'n this year so I decided to throw my own Oktoberfest on my blog.


The first dish in my Oktoberfest Recipes 2017 series of recipes is an appetizer. I'm offering up a fried twist on Obadza.

A visit to Bavaria is not complete without sampling Obatzda, a cheese spread made out of soft, ripe camembert, cream cheese, butter and seasoned with caraway seed and paprika. Just typing the word makes my mouth water. 

Often served on a platter with daikon or red radish, soft pretzels and a selection of German bread, Obatzda is abundantly available at Oktoberfest in Munich.

Appetizer Platter at the Marstall Tent, Oktoberfest, Munich Germany 2015
I've heard more than once that Obazda was the creation of Bavarian housewives who found a creative use for scraps of leftover cheese. I don't know how true that is, I just know it's delicious.

The mixture is made and refrigerated overnight, then coated in flour, egg, and breadcrumbs and fried in oil.

Pair this fried Obatzda it with a combination of traditional white Daikon radish and red radish slices. Because the Obatzda is coated with bread crumbs before frying, no added bread is needed.  This Bavarian inspired appetizer is self-contained. However, eating it with a soft pretzel may make you feel more like a local. 

Fried Obatzda Oktoberfest Appetizer
Prep Time: 10 minutes
Chill Time: 24 hours
Cook Time: 20 minutes
Yield: 20 pieces
  • 1 - 8 oz wheel of ripe camembert cheese, room temperature
  • 1 -8oz package cream cheese, room temperature
  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped white onion.
  • 1 tablespoon dark beer
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons of sweet paprika (plus a pinch for garnish)
  • 1 teaspoon caraway seeds
  • 2 teaspoons chopped fresh chives, divided.
  • Salt and freshly ground pepper to taste
  • canola or vegetable oil for frying.
  • 1/2 cup plus 1/2 cup breadcrumbs, divided
  • 2 eggs, beaten
  • 1/4 cup flour 
  • Soft Pretzels and red or daikon radish (suggested pairings)
  • Remove the rind from the camembert cheese. Discard the rind and place the cheese in a bowl. 
  • Add the cream cheese, and butter and mash together to combine.
  • Mix in the chopped onion. 
  • Mix in the beer, lemon zest, paprika, and caraway seeds.
  • Mix in the chives.
  • Season with salt and pepper.
  • Place in the refrigerator for 24 hours.
  • Mix the 1 oz of breadcrumbs into the obatzda
  • Place a layer of paper towels and three shallow bowls by the stove. 
  • Place the flour, egg, and breadcrumbs separately in each. 
  • Heat the oil in a deep saucepan.
  • Form the obadza into small balls, about the size of meatballs. Roll each first in the flour, then the egg, and finally in the breadcrumbs. 
  • Place the obatzda balls in the hot oil and fry briefly until golden brown on the outside.
  • Transfer the fried obatzda from the hot oil to the paper towels to drain.
  • Plate, sprinkle with paprika and fresh chives. Serve with soft pretzels and sliced radishes. 

More Oktoberfest inspired recipes:

1 comment:

Thank you for your comments and feedback. I love hearing from you!