Fried Goat Cheese Honey Herbs (Print Version)
# Ingredients:
→ Goat Cheese Mixture
01 -
1 (8-ounce) goat cheese log, softened
02 -
½ teaspoon finely chopped fresh rosemary
03 -
½ teaspoon finely chopped fresh thyme
04 -
1 tablespoon honey
→ Coating Ingredients
05 -
⅓ cup all-purpose flour
06 -
¼ teaspoon salt
07 -
⅛ teaspoon black pepper
08 -
1 egg
09 -
1 tablespoon milk
10 -
⅔ cup Panko breadcrumbs
11 -
½ teaspoon garlic powder
→ Frying
12 -
2-3 tablespoons avocado oil or olive oil
# Instructions:
01 -
In a medium-sized bowl, mix together the goat cheese, rosemary, thyme, and honey with a fork until well combined.
02 -
Place the goat cheese mixture in the center of a piece of wax or parchment paper and roll into a log. Freeze for 20-30 minutes or refrigerate for at least 2 hours.
03 -
Once the goat cheese log has hardened, use a sharp knife to cut it into 8 medallions.
04 -
In three separate shallow bowls: add the flour, salt, and pepper to the first bowl; whisk the egg and milk in the second bowl; and mix the Panko breadcrumbs and garlic powder in the third bowl.
05 -
Dip each goat cheese medallion in the flour mixture, dredge in the egg wash, and then coat completely in the Panko breadcrumbs. Repeat with the remaining slices.
06 -
In a large skillet over medium heat, add 1-2 tablespoons of oil and heat fully. Add 4 goat cheese slices and cook for 1-2 minutes per side until lightly golden. Remove and place on a paper towel-lined plate. Repeat with remaining oil and medallions.
07 -
Serve fried goat cheese with a Fall Harvest Salad or as an appetizer with additional honey and fresh herbs.
# Notes:
01 -
Avocado oil has a higher smoke point and is ideal for lightly frying.
02 -
For gluten-free preparation, substitute all-purpose flour with a gluten-free 1-to-1 blend and use gluten-free Panko breadcrumbs.