Goat Cheese is already so good on it’s own…I never thought it could possibly get better.
But it does.
In fried Cheese form.
It really tastes amazing on a salad (like this kale salad), and this way you can categorize your meal as “healthy.” But I won’t judge you if you choose to just eat these by themselves…with a big glass of Sauvignon Blanc. Or eat these for breakfast. I don’t care. Just make them. But please, don’t burn yourself while dropping the goat cheese discs in the hot olive oil, I pretty much burnt off my fingerprint since I got a little too excited. The things we learn while making delicious meals.
Crispy Fried Goat Cheese
adapted from The Hungry Mouse
- 16 oz. goat cheese log
- 1 cup panko bread crumbs
- 2 tsp. dried parsley
- 1 tsp. dried thyme
- 1/2 tsp. granulated garlic or garlic salt
- 1/2 tsp. crushed black pepper
- pinch of kosher salt
- 2 eggs, beaten
- 1/2 cup of flour (I used whole wheat flour)
- olive oil
Yields about 8 pieces of fried goat cheese, depending on how thick you cut the cheese.
- Chill goat cheese in freezer for 15 minutes or until firm enough to slice without crumbling.
- While your cheese is chilling, put the panko in a medium-sized bowl. Add the parsley, thyme, garlic, pepper, and kosher salt. Stir to combine well.
- Crack the eggs in a bowl. Beat to scramble them. Line a sheet pan or plate with wax or parchment paper. Put the flour on a plate or in a shallow bowl. Now your dredging station is ready: panko mixture, flour, and eggs.
- Slice & bread the cheese. Grab your cheese out of the freezer. Slice it into 1/4 – 1/2-inch pieces. Use a sharp knife. Wipe the knife off with a warm, wet paper towel in between cuts. Your slice may crumble a little. If it does, just squish it into a rough round shape and keep going.
- Put the cheese in the flour. Flip it gently to coat on both sides.
- Drop 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. You could do this maybe an hour ahead of time and keep them in the fridge.
- Fry the cheese. Put a little olive oil in a nonstick pan. Use just enough to coat the bottom of the pan. Set it on the stove over high heat. When the oil shimmers, you’re ready to fry.
- Grab one of your slices of breaded goat 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. Do not crowd the pan…give the cheese room to fry!
- Keep an eye on your cheese…it cooks fast. When the cheese is brown on the bottom (this will happen very quickly), flip it over carefully with a spatula.
- When it’s brown on the second side, remove the cheese from the pan, and transfer to a paper towel lined plate. If you’re fying a lot of cheese, keep them warm in a 150 F oven.
- Serve and enjoy!