Description
This Fried Goat Cheese recipe offers a delightful appetizer featuring creamy goat cheese medallions coated in seasoned panko breadcrumbs and pan-fried until golden and crispy. Flavored with fresh rosemary, thyme, and a touch of honey, these savory morsels pair beautifully with a Fall Harvest Salad or as a standalone treat with extra honey and herbs for drizzling.
Ingredients
Scale
Goat Cheese Mixture
- 1 (8-ounce) goat cheese log (softened)
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme
- 1 tablespoon honey
Coating
- â…“ cup all purpose flour
- ¼ teaspoon salt
- â…› teaspoon black pepper
- 1 large egg
- 1 tablespoon milk
- â…” cup Panko breadcrumbs
- ½ teaspoon garlic powder
For Frying
- 2-3 tablespoons avocado oil (or olive oil)
Instructions
- Prepare the Goat Cheese Mixture: In a medium-sized bowl, use a fork to thoroughly mix the softened goat cheese with finely chopped fresh rosemary, thyme, and honey until well combined and smooth.
- Shape and Chill: Place the goat cheese mixture in the center of a piece of wax or parchment paper and roll it into a compact log shape. Freeze for 20 to 30 minutes or refrigerate for at least 2 hours to firm up the log for easier slicing.
- Slice the Cheese Log: Once firm, remove the goat cheese log from the fridge or freezer and, using a sharp knife, cut it into 8 even medallions for frying.
- Prepare the Breading Stations: Set up three shallow bowls: combine flour, salt, and black pepper in the first; whisk together egg and milk in the second bowl; and mix Panko breadcrumbs with garlic powder in the third bowl. Dip each cheese medallion first into the flour mixture, then dredge in the egg wash, and finally coat thoroughly with the seasoned Panko breadcrumbs. Repeat for all slices.
- Fry the Goat Cheese Medallions: Heat 1-2 tablespoons of avocado or olive oil in a large skillet over medium heat. When the oil is hot, carefully add 4 goat cheese slices and cook for 1-2 minutes per side until the coating turns a light golden brown. Remove cooked medallions and place on a paper towel-lined plate to absorb excess oil. Repeat frying with the remaining oil and cheese slices.
- Serve: Serve the fried goat cheese warm as an appetizer, paired with a Fall Harvest Salad or drizzled with extra honey and garnished with fresh herbs for enhanced flavor.
Notes
- Freezing the goat cheese log helps it hold shape when slicing and frying.
- Use fresh herbs for the best flavor and aroma.
- Panko breadcrumbs give a lighter and crispier crust than regular breadcrumbs.
- Adjust cooking oil amount as needed to prevent sticking and ensure even browning.
- Serve immediately for the best texture and taste.
