Fried goat cheese with the honey mixed right in
If you’ve ever ordered fried goat cheese on a salad and figured it was a restaurant-only thing… it’s SO doable at home.
I’ve been making these since 2019, and they’re still on repeat for the holidays (and as a fun snack). The trick is mixing honey and fresh herbs right into the goat cheese, which takes the edge off the tang.
One reader made them for her birthday party and said “everyone raved about them.”
Years ago I kept hearing about these “fried goat cheese balls” by the staff at Sur on Vanderpump Rules. Every time they talked about these tasty bites of ooey, gooey, cheesiness my mouth would begin to salivate.
(Not ideal since I normally watch my reality TV shows while running on a treadmill. LOL)
Instead of hopping on a plane and flying to the California coast, I decided to try my own concoction at home. (And they taste INCREDIBLE on top of this Fall Harvest Salad!)
The addition of the honey in the goat cheese really smoothed out the tanginess. I literally made a plain spring mix salad with a drizzle of ranch dressing and topped with the fried goat cheese. AMAZING!
– Darlene
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Goat cheese: Skip the crumbled goat cheese and make sure to grab a log. A few of my favorite brands that are also easy-to-find include Montchevre (nice mild flavor), Vermont Creamery (super creamy!), and Coeur de Chevre (harder to find, but organic!)
- Fresh herbs: Fresh rosemary and thyme were tested in this recipe. However, dried herbs can also be substituted, you’ll just want to decrease the amount used by half.
- Honey: Any honey works here. Pure maple syrup or even agave nectar can be subbed.
- Flour and Panko breadcrumbs: All purpose flour and regular Panko are what the card calls for. For gluten-free, swap in BOTH a gluten-free 1-to-1 flour blend and gluten-free Panko, since either one on its own still has gluten.
- Oil: Avocado oil is recommended since it has a higher smoke point than olive oil, but olive oil can also be used if that’s what you have on hand.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Mix the filling.
Stir the goat cheese, herbs, and honey together with a fork until everything’s evenly mixed. Softened goat cheese makes this SO much easier, so let it sit out for a bit first.
Shape and freeze.
Roll the mixture back into a log in wax or parchment paper and freeze for 20-30 minutes, until firm. Want balls instead? Roll the mixture into about 16 small balls (about 1 inch each) and freeze them the same way.
Slice and coat.
Cut the log into 8 medallions (unscented dental floss gives the cleanest slices, a reader tip I love!). Set up three shallow bowls with the flour, egg wash, and garlicky Panko, then dip each medallion through all three.
Pro Tip: Make sure the edges are completely covered, since any bare spot is where the cheese sneaks out in the pan. For an extra-sturdy crust, dip each one back through the egg and Panko a second time, then freeze the coated medallions for 10-15 minutes before frying.
The Air Fryer I Use and ❤️
I use a 6-quart air fryer for this recipe and it’s the perfect size for cooking everything in a single layer without overcrowding. Because remember, keeping it in one layer is key to all that crispy goodness!
Pan-fry until golden.
Heat the oil over medium heat, then fry the medallions in small batches until they’re lightly golden on both sides. If you shaped balls, keep turning them so every side browns.
Drain on a paper towel-lined plate and serve warm.
Pro Tip: Wait until the oil is fully hot (a Panko crumb should sizzle right away) and give each medallion some room. If the oil isn’t hot enough or the pan is crowded, the crust soaks up oil and the cheese starts to ooze before it browns.
Optional add-ins
Want to switch up the filling? These are fun ideas to try in place of the rosemary and thyme:
- Fresh sage or tarragon
- Fresh basil and a little minced garlic
- Fresh cilantro and a squeeze of lime
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Fried Goat Cheese Recipe
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Equipment
Ingredients
- 1 (8-ounce) goat cheese log softened
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme
- 1 tablespoon honey
- ⅓ cup all purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 large egg
- 1 tablespoon milk
- ⅔ cup Panko breadcrumbs
- ½ teaspoon garlic powder
- 2-3 tablespoons avocado oil or olive oil
Instructions
- In a medium-sized bowl mix together the goat cheese, rosemary, thyme, and honey with a fork until well combined.1 (8-ounce) goat cheese log, ½ teaspoon finely chopped fresh rosemary, ½ teaspoon finely chopped fresh thyme, 1 tablespoon honey
- Place the goat cheese in the center of a piece of wax or parchment paper and roll into a log. Freeze for 20-30 minutes or refrigerate for at least 2 hours.
- Once the log has hardened, cut the goat 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 medallion in the flour mixture, dredge in the egg wash, and then coat completely in the Panko breadcrumbs. Repeat with remaining slices.⅓ cup all purpose flour, ¼ teaspoon salt, ⅛ teaspoon black pepper, 1 large egg, 1 tablespoon milk, ⅔ cup Panko breadcrumbs, ½ teaspoon garlic powder
- 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 the remaining oil and goat cheese slices.2-3 tablespoons avocado oil
- Serve fried goat cheese with a Fall Harvest Salad or as an appetizer with additional honey and fresh herbs.
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Notes
- Oil: Avocado oil has a higher smoke point and works best when lightly frying.
- Nutritional information: This has been adjusted according to the amount of coating ingredients that will be left over.
- Gluten-free: You can use a gluten-free 1-to-1 blend in place of the all purpose flour and gluten-free Panko breadcrumbs.
- Prepping Ahead: Mix, freeze, and prepare the goat cheese medallions and then refrigerate them without frying for up to 48 hours. The day of serving simply pull them out of the refrigerator and proceed with the frying instructions as directed.
- Storage: Store in an airtight container for up to 4 to 5 days in the refrigerator. For freezing, flash-freeze the pieces of fried goat cheese on a baking sheet for a few hours. Then, transfer to a freezer-safe bag and freeze for up to 3 to 6 months.
- Reheating: There are two ways that will bring your fried goat cheese back to life when reheating. Heat them up in a skillet over medium-low heat while covered with a lid. Or, place on a baking sheet in the oven and heat up at 300℉ for 5-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to serve fried goat cheese
These are SO good on top of a big salad, like this Fall Harvest Salad with Apples or my Lemon Arugula Salad. Something light and fresh balances out the crispy crust.
For the holidays, try them on a Chopped Kale Salad with Cranberries. In the spring and summer, a Strawberry Spinach Salad is a great match.
Serving them as an appetizer? Drizzle them with a little Hot Honey or balsamic glaze and set out some crackers or toasted bread.
Building out a holiday spread? They look great next to a Blueberry Goat Cheese Log, Whipped Goat Cheese with Candied Bacon and Pecans, and Cranberry Brie Puff Pastry Bites.
And they’re fun on a burger, too! Try one on Air Fryer Hamburgers or Greek Turkey Burgers.
This post was originally published September 30, 2019, and has been updated with an air fryer method, make-ahead freezing tips, and another way to shape them.
Easy way to cut goat cheese.
Use dental floss. Unscented of course
That’s a great tip! Thanks for leaving a comment!
This recipe is very good and easy to understand. I made these for my birthday party the other day, and everyone raved about them. I will be makining them again. The only thing I did differently was to cover them in crushed pistachios. Very delicious!
Yay! So happy to hear you enjoyed the recipe, Cara! Happy belated birthday. Thanks so much for taking the time to leave a comment and rating!
The addition of the honey in the goat cheese really smoothed out the tanginess. I literally made a plain spring mix salad with a drizzle of ranch dressing and topped with the fried goat cheese. AMAZING!
Yay! So happy to hear you enjoyed the recipe, Darlene! I think the honey is the perfect addition to goat cheese. Thanks so much for taking the time to leave a comment and rating!
This sounds delicious. I have made similar without the honey and herbs, and then frozen before frying. After rolling the cheese in the panko, I simply put them on a parchment lined baking sheet, freeze, then store in a freezer bag. I can then used them any time i want a delicious treat. So you could make them a week ahead for a dinner party .
What a great idea. Thanks for leaving a comment!
Can I make these ahead of time and reheat next day for appetizer?
Absolutely! You can even make them ahead of time and wait to fry them up until the day of serving. Can’t wait to hear what you think of the recipe, Allison!
a rest. near my house serves a goat cheese stack salad – with fried goat cheese like this on top of a thick sliced tomato with olive tapande, arugula and balsamic reduction – it all goes SO good together… cant wait to try to recreate it myself with your recipe for the goat cheese.
Oh that flavor combo sounds incredible! Can’t wait to hear what you think about the recipe, Renae!
Can I make these in an air fryer?
Absolutely! I haven’t personally tried them yet but I’m sure 375 degrees for 5-10 minutes should do it! Would love to know how they turn out 🙂
This recipe is the perfect preparation, and I know that many people enjoy the taste of goat cheese. I however, did not. Is there another type of cheese that this could be made with?
Goat cheese has a pretty specific consistency and works really well when prepared like this so I honestly don’t know what else you could try. You could always try a different brand of goat cheese?
What can I use instead of eggs?
I’ve not personally tried it, but a flax egg might do the trick!