Fried Goat Cheese Recipes

FRIED GOAT CHEESE

Steps:

• 1. Slice the goat cheese log into 1/2-inch to 3/4-inch medallions. (For easier slicing, make sure the cheese is well chilled. You may place it in the freezer for 10 minutes before slicing. Use unflavored dental floss instead of a knife to get sharp slices.).
• 2. In a bowl, combine the Panko crumbs, oregano, thyme, garlic powder, cayenne pepper, salt and pepper.
• 3. In another bowl, lightly beat the egg with a little water.
• 4. In a third bowl, place the flour.
• 5. In a shallow sauté pan, heat about 1/2 inch of olive oil over medium-high heat.
• 6. Dredge the cheese slices in the flour, then dip in egg, and coat with the Panko mixture.
• 7. Gently place the breaded medallions into the heated olive oil in pan. Fry until golden brown on each side, about 1 1/2 to 2 minutes.
• 8. Remove from the oil and drain/blot on a paper towel.
• 9. To serve, place medallions on a serving platter/plate or wooden board. Drizzle each with a little honey and garnish with the peppers. Serve with sliced baguette.
• These medallions would also be great served atop a green salad.

QUICK AND EASY FRIED GOAT CHEESE

Steps:

• Mix the bread crumbs and grated cheese in a bowl.
• Dip the cheese slices into the eggs, and then into the breadcrumb mixture.
• Refrigerate for 1 hour.
• Deep fry for about two minutes, or until the outside is golden.
• Enjoy!

FRIED GOAT CHEESE APPETIZERS

Steps:

• Mix cheese, parsley, egg, garlic, paprika, salt and pepper.
• Place a tablespoonful on each wonton wrapper, in a strip along one edge, leaving 1/4 inch edge.
• Fold sides in and roll up.
• Brush edge with egg and press to seal.
• Heat 1/4 cup oil until hot.
• Fry 6 at a time, until a deep golden brown, turning once, about 1 minute per side.
• Add more oil to skillet as needed.
• Serve hot.

CRISPY FRIED GOAT CHEESE

Steps:

• Put goat cheese the in freezer for about 15 minutes so it firms up for better slicing. While cheese is chilling, assemble other ingredients for breading the cheese. Put the panko in a medium-sized bowl. Add the parsley, thyme, granulated garlic, ground pepper, and kosher salt. Stir to combine. Set aside. Beat the eggs in another medium-sized bowl. Put the flour on a plate or in a shallow bowl. Line a sheet pan or plate with parchment paper. Remove cheese from the freezer. Using a sharp knife, slice it into 1/4 - 1/2-inch pieces. Between slices, use a paper towel dipped in warm water to wipe the knife clean. This will help the goat cheese to keep from sticking to the knife. Put the cheese in the flour. Flip it gently to coat on both sides. Place the floured cheese into the beaten egg. Flip it gently to coat with egg on both sides. Lastly, put it into the seasoned panko breadcrumbs. Flip it to coat on both sides. Put it on your lined pan or plate. Repeat with the rest of the cheese. This may be done an hour ahead of time. Keep the medallions of cheese chilling in the refrigerator. Coat the bottom of a shallow pan with olive oil. Set it on the stove over high heat. When the oil shimmers, it's hot enough to fry the cheese. Set the cheese down gently in the hot oil. It should start to bubble around the edges immediately. Repeat with the rest of the cheese. Depending on the size of your pan and how many pieces you're frying, you might need to fry in batches so you don't crowd the pan. Watch the cheese closely as it will fry quickly. When the cheese is brown on both sides, remove it from the pan and transfer it to a paper towel or paper bag lined plate. Serve warm.