Fried Goat Cheese Recipe
User Reviews
5
Fried Goat Cheese Recipe
Description
The recipe combines softened goat cheese with fresh rosemary, thyme, and honey, which adds subtle herbal nuances and a touch of sweetness. After chilling the cheese to firm it up, slices are coated in gluten-free flour, an egg-milk wash, and garlic-enhanced panko breadcrumbs, then pan-fried lightly in avocado or olive oil to achieve a golden, crispy exterior. This method preserves the soft and creamy interior of the goat cheese while providing a contrasting crunch on the outside.
The finished fried goat cheese medallions can be served warm as a snack or appetizer. Their crisp coated shell and aromatic filling pair nicely with simple salads, fresh fruit, or on their own. The use of herbs and honey in the cheese enriches the flavor profile beyond plain fried cheese.
For convenience, the goat cheese log can be prepared and frozen or refrigerated ahead of time before frying. Leftovers keep for several days when stored properly. When reheating, gently warming in a pan or oven helps maintain the crust without melting the cheese excessively. Avocado oil is recommended for frying due to its higher smoke point, helping the coating crisp without burning.
Ingredients
- 9 oz. goat cheese softened, log
- ½ tsp. rosemary fresh, finely chopped
- ½ tsp. thyme fresh, finely chopped
- 1 Tbsp. honey
- ⅓ cup flour gluten-free 1-to-1*
- ¼ tsp. salt to taste
- ⅛ tsp. black pepper to taste
- 1 egg
- 1 Tbsp. milk
- ⅔ cup panko breadcrumbs gluten-free*
- ½ tsp. garlic powder
- 2-3 Tbsp. avocado oil or olive oil*
Instructions
- In a medium-sized bowl mix together the goat cheese, herbs, and honey.
- Place goat cheese in the center of a piece of wax or parchment paper and roll into a log.
- Freeze goat cheese log for 20-30 minutes or refrigerate for at least 2 hours.
- Once goat cheese has hardened, cut cheese with a sharp knife into 8 medallions.
- In three separate shallow bowls add the flour, salt, and pepper to the first bowl, whisk the egg and milk in the second bowl, and whisk together the Panko breadcrumbs and garlic powder.
- Dip each goat cheese medallion in the flour mixture, dredge in the egg wash, and then coat completely in the Panko breadcrumbs. Repeat with remaining goat cheese slices.
- In a large skillet over medium heat add 1-2 tablespoons of oil. Let oil heat up completely and then add 4 goat cheese slices. Cook for 1-2 minutes per side or until the coating becomes lightly golden. Remove from skillet and place on a paper towel lined plate. Repeat with remaining oil and goat cheese slices.
- Serve fried goat cheese with a Fall Harvest Salad or as an appetizer with additional honey and fresh herbs. Enjoy!
Notes
- Regular all-purpose flour and panko breadcrumbs can be used instead of gluten-free versions if preferred.
- Avocado oil is preferred for frying because of its higher smoke point, but olive oil is an alternative.
- The goat cheese medallions can be made ahead, frozen, or refrigerated before frying; fry fresh just before serving.
- Store leftover fried goat cheese in an airtight container for up to 4 to 5 days.
- To freeze, flash freeze the fried medallions individually before storing in freezer bags for up to 6 months.
- Reheat gently in a covered skillet over medium-low heat or in a 300°F oven for 5-10 minutes to restore crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 212mg | 9% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
