Fried Goat Cheese Recipe

Original Post: https://www.evolvingtable.com/fried-goat-cheese/

A fall harvest salad with fried goat cheese next to it.

5 from 6 votes

Fried Goat Cheese is full of fresh herbs and honey, coated in a Panko breadcrumb crust, and then lightly pan-seared to crispy golden perfection. Serve this fried goat cheese recipe on top of your favorite salad or as an appetizer for a party!

Prep Time45

Cook Time10

Total Time55

Course: Appetizer, Dinner, lunch, Main Course, Salad

Cuisine: American

Servings: servings

Author: London Brazil

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 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 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.

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