Lightly breaded and fried in a pan, creamy Fried goat cheese It is an irresistible appetizer or the perfect addition to salads.
Recipe review
Why you’ll love it: In addition to being absolutely delicious, you’ll love that fried goat cheese can be made in advance.
How long will it take: 15 minutes to prepare, at least 4 hours to cool and up to 30 minutes to fry
Equipment you will need: Strong thread or dental floss, pan
Dishes: Makes 12 to 14, depending on thickness
Light, crunchy and delicious, melt-in-your-mouth goat cheeses are a grown-up version of classic fried mozzarella cheese sticks.
Maybe I should say sister or brother instead of adult? I mean, who doesn’t love crispy melting mozzarella sticks dipped in marinara sauce? These are definitely not reserved for children in my family. We all enjoy them.
But to be honest, you might be more inclined to serve fried goat cheese appetizers to your book club or cocktail party than fried mozzarella sticks that seem to have a more sporty, casual vibe. Maybe it’s all the stretchy, stringy melty cheese.
Elegant or casual, serve fried goat cheese with a drizzle of honey or another favorite topping to take your party or game night to the next level!
Fried goat cheese is also super good in salads. Put some crunchy twists on this Roasted Cauliflower Salad with Arugula and Sweet Potato. yum!
Goat cheese primer (chèvre).
Goat’s milk can be used to make any type of cheese. There are hundreds of varieties produced worldwide. Here is a very simple summary:
Fresh goat cheese: Soft soft cheese that is not aged and is often sold in vacuum-wrapped logs or tubs. It is also available in crumbled or flavored form.
Goat cheese ripens soft: Aged between 2 and 3 weeks, sold with a soft natural rind or with a gray charcoal casing, this cheese is semi-firm and has a mild flavor.
Aged goat cheese: This solid cheese is aged for up to 3 months and has a thicker rind.
about this recipe
While this won’t be the quickest or easiest recipe you’ll ever make, I’d say it’s totally worth it. The preparation work should not take you more than 15 minutes or so. Use a simple 3-step process: dip in flour, dip in beaten eggs, then indulge in the final step.
Then stick the breaded goat cheese slices in the freezer to solidify. Allow four to eight hours (or longer, if you like) for them to freeze solid. Because they need the time in the freezer, it makes this appetizer a good make-ahead recipe.
Finally, the breaded goat cheeses are fried in oil until they are crispy. You’ll need to do this in batches, but each batch only takes about 5 minutes to fry to a nice golden brown.
I’ll go through the guide here to get started. The full recipe card can be found at the end of the post. It has specific instructions, measurements and nutritional information.
How to cut goat cheese
Cutting goat cheese logs without them crumbling and falling apart can be a bit tricky. Make sure the cheese is well cold. If it’s hot, the cheese has a tendency to rub together instead of slicing neatly.
We experimented with a variety of knives, including a sharp cheese knife. However, none of the knives worked nearly as well as thread. I know, it sounds kind of weird, but A strong length of string neatly and easily slices the soft cheese.
Unflavored dental floss also works great for this task!
what do you need
- goat cheese: Look for a 10 oz log fresh goat cheese, or 2 smaller logs. It is usually sold vacuum-packed and kept for up to two months in the refrigerator. Refer to the “use by” date on the package.
- Flour, salt and pepper for all purposes: These three ingredients are mixed together for the first step of the bread making process.
- egg: Egg and water are whisked together for the second step of the bread making process. They are the glue that holds the breadcrumbs together.
- Panko breadcrumbs: Panko is coarser and airier in texture than regular breadcrumbs. The result is a crispier bread. Did you know it’s easy to make your own breadcrumbs? This is a good way to use up slightly stale bread.
- Vegetable oil: Since the oil is used to deep fry the goat cheese, choose a vegetable oil with a high smoke point. Try canola, corn, sunflower, avocado or peanut oil.
- Optional for dipping or drizzling: Honey, warm honey, strawberry basil jam, balsamic reduction, pomegranate syrup, a little tomato jam, etc.
How to fry goat cheese
Start by preparing your “assembly line”. You will need three shallow bowls. In the first bowl, mix together the flour, salt and pepper. In the second bowl, beat the egg with a little water. In the third bowl, measure the panko breadcrumbs.
Prepare a baking sheet or tray by lining it with baking paper or wax paper. Make sure it will fit your freezer.
Slice the cooled goat cheese log with a strong string (see above). The slices should be about a quarter of an inch thick. Don’t worry if they are a little thicker than that. You don’t need to get out a ruler to measure each of them.
First dip each slice of goat cheese in the flour mixture, making sure it is well covered. Shake off the excess flour.
Then dip the goat cheese into the egg mixture. Do not leave exposed spots.
Let the excess egg drip off and then put the piece in the panko. Press it lightly into the panko so the crumbs stick, then flip it over to coat the other side.
When you finish baking each slice, place it on the tray covered with parchment, the sides not touching. Once you’ve baked all the cheese, place the tray in your freezer, cover it with plastic wrap, and let it hang around for four to eight hours.
When you’re ready to fry the goat cheese rounds, pour oil into a heavy pan to about an inch and a half deep. Heat the oil to 300℉. You can use an instant read thermometer to check the temperature. Line a plate with absorbent paper.
Place the breaded goat cheese rounds in the hot oil in one layer. You will have to do them in several groups. Fry them for two or three minutes per side. Tongs work perfectly to turn them. They should be golden brown on both sides.
When they are nice and toasted, place them on the paper towel lined plate to drain and cool a bit while you finish frying the rest of the cheese.
Serve the fried goat cheese with honey and sprinkle with fresh parsley, if desired. They are also wonderful on a salad or hamburger.
Common questions
Because fresh goat cheese, like other fresh cheeses, is made differently than aged cheeses, it doesn’t melt as well. It softens but remains relatively intact. If you want to use fresh goat cheese in the sauce, mix it with liquid.
Aged goat cheese behaves like any other aged cheese and has the same melting properties.
Feta cheese is usually made from cow’s milk. You can make it with goat’s milk, but cow’s milk feta cheese is more common. It has a mild and less spicy taste and is usually cheaper than goat cheese.
Make it yours
- Extras: Changing the toppings you serve with goat cheese can change the flavor profile drastically. Use sweet toppings like honey, hot honey, pomegranate molasses or any kind of jam. Alternatively, go savory with pizza sauce, barbecue sauce, salsa or hot sauce.
- spice: Season the flour with any seasoning mix you like. I kept it simple with salt and pepper but you can substitute my all purpose seasoning, fajita seasoning or seasoned salt.
- Fry them at your place air fryer. You will find the instructions on the recipe card below.
- Looking for eggless bread? Try one of these nine alternatives from Pantry and Pantry.
Ideas for preparing ahead
Bread the sliced goat cheese, freeze it until firm and place in a freezer safe container for up to 3 months.
Storage and reheating tips
Fried goat cheeses can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5 to 8 minutes or until crisp again. They can also be heated in an air fryer.
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Dishes
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Lightly pan-fried and cream-fried goat cheese is an irresistible appetizer or a perfect addition to salads.
Instructions
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To cut goat cheese, make sure it is well cold. Carefully open the cheese and place it on a flat surface. Using unflavored dental floss or strong string, slice the goat cheese into ¼ – ⅜ inch slices, making sure to bring the string to the bottom of the log. Carefully pull each slice from the log. You should have 12 to 14 slices, depending on how thick you cut it.
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Line a mold or tray with baking paper and set aside. Create a production line with three shallow bowls: in the first bowl, whisk together the flour, pepper and salt; In the second bowl, whisk the eggs and water together; Add the panko to the third bowl.
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Punch the pieces of goat cheese one by one into the flour, dusting off any excess. Dip each slice in the beaten egg, making sure the whole slice is covered, and drain any excess. Coat each one with the breadcrumbs, pressing to stick.
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Place the bread cheese slices on the prepared baking sheet, the sides not touching. Freeze them for at least 4 hours or overnight.
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Ten minutes before you are ready to cook, heat 1 ½ inches of oil in a deep skillet over medium heat until it reaches 300℉. Fry the cheese, 5 or 6 at a time, for 2 to 3 minutes on each side or until golden.
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Serve with a drizzle of honey and fresh parsley for decoration if desired.
Remarks
- Nutritional information does not include frying oil. It is difficult to estimate how much oil is absorbed during the frying process.
- Storage and heating tips: You can keep fried goat cheese in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5 to 8 minutes or until crisp again. They can also be heated in an air fryer.
- For Air Fry: Place in one layer in an air fryer. Spray lightly with oil if you want a more golden brown color. Bake at 400ºF for 6 to 8 minutes or until golden brown. Let rest for one minute before carefully removing from the air fryer.
Nutritional information
dose: 2slices, Calories: 213KKL, Carbohydrates: 15G, protein: 12G, Oil: 11G, Saturated fat: 7G, Polyunsaturated fat: 1G, Unsaturated fat: 3G, trans fat: 0.003G, Cholesterol: 49mg, sodium: 452mg, potassium: 55mg, fiber: 1G, Sugar: 1G, vitamin: 529IU, calcium: 91mg, iron: 2mg
This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.
