Fried Goat Cheese

20120416-193944.jpg On my way way home from work, I was trying to come up with a way to jazz up leftovers and use up stuff that has lingered - far too long - in the fridge. Then I remembered that box of panko bread crumbs and the log of goat cheese, yum. Goat cheese is tangy, smooth, and is quite versatile. Panko bread crumbs are flakey, crisp, and do magical things when introduced to a vat of hot olive oil!


First things first, slicing the goat cheese into rounds. There are a couple of different ways to slice up goat cheese; freeze first then slice or, slice into rounds then freeze. We tried the latter and had decent results. Freezing allows the goat cheese to firm up just enough to keep from liquifying while in the fry pan.


I used two earthenware pie dishes for my dredging station, easy to dip & coat. Remember to season your bread crumbs and eggs with a touch of salt!


Look at those crispy flakes of panko. I have not been able to make breadcrumbs this light and flakey, I leave it to the pros. I always have a box on hand, just keep the crumbs sealed in a plastic bag to keep them crispy and fresh.

Ingredients: 1 log of goat cheese 1.5 cups of panko bread crumbs 2 eggs Salt Chives to garnish Olive Oil - extra virgin & enough to fill your pan 4 inches deep



Method: - Slice the goat cheese into rounds about 1-1.5 inches thick, place on a metal sheet pan covered in parchment. Slide into the freezer, set your timer for 15 minutes. Don't forget! - Prep dredging stations, 1.5 cups of panko in one & two eggs, beaten, in the other. Don't forget to season with salt. - In a large dutch oven heat the oil over med/high heat (aprons on, this is hot) - Prep a plate with paper towels to drain excess oil & get a chopstick & spider strainer to get the rounds in and out of the oil - Get the cheese out of the freezer, dip and coat in egg, dredge and coat in the panko - When they are all coated, add one at a time into the hot oil. 3 rounds max at a time. - Slide it in gently and slide a bit with the chopstick to make sure they aren't sticking to the bottom of the pot. After about 45-60 seconds flip when the crust is golden brown. Be careful! - Then fry the other side, drain on the paper towels and sprinkle with salt. Mine got more crisp as the oil heated up. Don't walk away from this - it's quick and hot. - Continue until they are all done. - Sprinkle with chives, and eat!


A spring salad is not complete without something simultaneously crispy & smooth, in this case fried goat cheese. These medallions are simple and delicious. Easy to make at home and worth the extra effort, even on a Monday night!