Ingredients:

  • 8 oz (225 g) fresh goat cheese, log or crumbled
  • 1/2 cup (60 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100 g) panko breadcrumbs (for extra crunch)
  • 1 tsp (5 g) garlic powder
  • 1/2 tsp (3 g) smoked paprika
  • Salt and pepper, to taste
  • Vegetable oil (canola or sunflower), for frying
  • Fresh herbs (e.g., parsley or chives), finely chopped (optional)
  • Honey or balsamic glaze, for drizzling (optional)

Instructions:

  1. Slice the goat cheese log into 1/2-inch (1.25 cm) rounds, or use crumbled cheese. Place on a plate and freeze for about 30 minutes to firm up.
  2. In one shallow bowl, place flour seasoned with salt and pepper. In a second shallow bowl, add the beaten eggs. In a third shallow bowl, combine panko breadcrumbs, garlic powder, smoked paprika, and a pinch of salt.
  3. Remove goat cheese from the freezer. Dredge each piece in the flour, tapping off excess. Dip into the beaten eggs, allowing the excess to drip off. Finally, coat thoroughly in the panko mixture, gently pressing to adhere the crumbs.
  4. In a large skillet, heat at least 1/2 inch of oil over medium heat until shimmering (about 350°F/175°C).
  5. Carefully add the breaded cheese rounds to the hot oil in batches, avoiding overcrowding. Fry for 3-4 minutes on each side until golden brown. Monitor closely to avoid burning.
  6. Using a slotted spoon, transfer the fried goat cheese to a paper towel-lined plate. Drizzle with honey or balsamic glaze if desired, and garnish with fresh herbs.