If you’ve ever craved a cheese appetizer that’s both sophisticated and simple, this Crispy Panko Crusted Fried Goat Cheese is a must-try. With its golden, crunchy exterior and creamy, tangy center, it’s a delightful twist on traditional cheese dishes. Perfect for a dinner party or a cozy night at home, this recipe promises to impress with every bite.
Steps
- In a bowl, thoroughly mix softened goat cheese with finely chopped fresh rosemary, thyme, and honey using a fork.
- Shape the cheese mixture into a log, wrap it in wax or parchment paper, and freeze for 20-30 minutes until firm.
- Once solid, slice the cheese log into medallions. Prepare three shallow bowls with flour, salt, and pepper in one; beaten egg and milk in the second; and Panko breadcrumbs with garlic powder in the third.
- Coat each cheese medallion by dipping it first in the flour mixture, then in the egg wash, and finally in the Panko breadcrumb mixture.
- Heat oil in a skillet over medium heat and fry the cheese slices until golden brown on both sides, cooking in small batches to avoid overcrowding the pan.
- Remove the fried goat cheese from the skillet with a spatula and place onto a paper towel-lined plate to drain excess oil.
- Serve the crispy goat cheese medallions as a salad topping or appetizer, optionally garnished with honey and fresh herbs. Enjoy immediately.
Ingredients
- 9 oz. goat cheese log, softened
- ½ teaspoon fresh rosemary, finely chopped
- ½ teaspoon fresh thyme, finely chopped
- 1 tablespoon honey
- ? cup gluten-free 1-to-1 flour blend (or all-purpose flour)
- ¼ teaspoon salt, to taste
- ? teaspoon black pepper, to taste
- 1 egg
- 1 tablespoon milk
- ? cup gluten-free Panko breadcrumbs (or regular Panko)
- ½ teaspoon garlic powder
- 2-3 tablespoons avocado oil (or olive oil)
FAQ
- What are the best types of goat cheese to use for this recipe?
- Some recommended goat cheese brands include Montchevre, known for its mild flavor, Vermont Creamery, which offers a creamy texture, and Coeur de Chevre, a natural and organic choice. It’s important to select a goat cheese log rather than crumbles for easier preparation.
- Can I substitute ingredients if I don’t have fresh herbs or honey?
- Yes, you can substitute dried herbs for fresh rosemary and thyme. Additionally, pure maple syrup can be used in place of honey if desired.
- How should I prepare and store fried goat cheese for later use?
- You can prepare the goat cheese medallions in advance by mixing, freezing, and refrigerating them without frying for up to 48 hours. Store any extra fried goat cheese in an airtight container in the refrigerator for 4 to 5 days, or freeze for up to 3 to 6 months by flash freezing them first.
- Does goat cheese melt when fried?
- Goat cheese does not melt in the traditional sense when cooked. Instead, it becomes soft and spreadable, which makes it delicious when coated in breadcrumbs and lightly fried.
- What are some serving suggestions for fried goat cheese?
- Fried goat cheese can be served on a salad, with crackers or toast, on a sandwich or burger, or simply enjoyed on its own with a drizzle of honey. It also makes a great addition to a charcuterie board.
Tips
- Choose the Right Oil: Use avocado oil for frying as it has a higher smoke point compared to olive oil, preventing your kitchen from filling up with smoke and ensuring a perfect crispy finish.
- Prep in Advance: Prepare the goat cheese medallions ahead of time by mixing, shaping, and freezing them. You can keep them in the refrigerator for up to 48 hours before frying, making day-of preparation quicker and easier.
- Experiment with Flavors: Don’t hesitate to switch up the herbs and sweeteners. Try sage or tarragon instead of rosemary and thyme, or even replace honey with maple syrup for a different taste experience.
- Ensure Firmness Before Slicing: Freeze the goat cheese log for at least 20-30 minutes until firm before slicing. This will help maintain the shape of the medallions when coating and frying.
Equipment
- Panko Breadcrumbs (gluten-free or regular)
- Avocado Oil (or olive oil)
- Wax or Parchment Paper
- Three Shallow Bowls
- Large Skillet