Crispy Fried Goat Cheese Recipes

CRISPY GOAT CHEESE SALAD

Crispy Goat Cheese Salad image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

8 ounces goat cheese, at room temperature
3 tablespoons chopped basil
1 teaspoon lemon zest
1/4 teaspoon kosher salt, plus more for sprinkling
8 sheets phyllo dough
1/3 cup olive oil
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
3 cups baby arugula
1 bunch frisee lettuce, root end removed
1/2 cup edible rose petals

Steps:

For the goat cheese: Preheat the oven to 400 degrees F. Line a small baking sheet with parchment and set aside.
Stir together the goat cheese, basil, lemon and salt with a rubber spatula in a medium bowl.
Lay one sheet of phyllo flat in front of you. Brush it gently with some of the oil. Lay another piece of phyllo on top and brush gently with more oil. Continue two more times to have 4 sheets of phyllo. Cut the dough into 5 strips. Scoop a tablespoon of the goat cheese mixture onto one end of a strips. Bring a corner up and over the cheese to line up the bottom edge with the right edge of the phyllo forming a triangle. Continue to do this, folding the phyllo like flag, until you have a little triangle goat cheese package. Continue with the remaining strips and repeat the process with remaining sheets of phyllo. Place the triangles on the prepared pan and brush the tops with more oil. Sprinkle the tops with a pinch of salt. Bake until golden brown and crispy, about 12 minutes.
For the salad: Whisk together the oil and lemon juice in a large bowl. Season with the salt. Add the greens and toss gently to coat. Sprinkle with the flower petals and toss gently to coat. Pile the salad on a platter and place the goat cheese packs around the salad.

CRISPY GOAT CHEESE APPETIZERS

Crispy Goat Cheese Appetizers image

Want an amazing party starter? Coat slices of goat cheese with seasoned bread crumbs, fry them until golden-brown and top them off with tomato, basil, vinegar and pine nuts. -Julia TenHoeve, Richmond, Virginia

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

Ingredients

4 logs (4 ounces each) herbed fresh goat cheese
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko bread crumbs
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1/2 cup canola oil
1 cup cherry tomatoes, halved
1 cup fresh basil leaves
1/4 cup balsamic vinegar
1 tablespoon pine nuts

Steps:

Freeze cheese for 15 minutes. Unwrap and cut into 1/4-in. slices., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, thyme, garlic powder and salt. Dip cheese slices in the flour, eggs, then bread crumb mixture., In an electric skillet, heat oil to 375°. Fry cheese slices, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., Garnish each appetizer with a tomato half and basil leaf. Drizzle with vinegar; top with pine nuts. Serve warm.

Nutrition Facts : Calories 97 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CRISPY FRIED GOAT CHEESE

CRISPY FRIED GOAT CHEESE image

Categories Cheese Appetizer Side Fry Cocktail Party Vegetarian Quick & Easy

Yield 20 each

Number Of Ingredients 10

Ingredients

16 oz. goat cheese log
1 cup panko bread crumbs
2 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. granulated garlic
1/2 tsp. ground pepper
pinch of kosher salt
2 eggs, beaten
1/2 cup of flour
olive oil

Steps:

Put goat cheese the in freezer for about 15 minutes so it firms up for better slicing. While cheese is chilling, assemble other ingredients for breading the cheese. Put the panko in a medium-sized bowl. Add the parsley, thyme, granulated garlic, ground pepper, and kosher salt. Stir to combine. Set aside. Beat the eggs in another medium-sized bowl. Put the flour on a plate or in a shallow bowl. Line a sheet pan or plate with parchment paper. Remove cheese from the freezer. Using a sharp knife, slice it into 1/4 - 1/2-inch pieces. Between slices, use a paper towel dipped in warm water to wipe the knife clean. This will help the goat cheese to keep from sticking to the knife. Put the cheese in the flour. Flip it gently to coat on both sides. Place 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. This may be done an hour ahead of time. Keep the medallions of cheese chilling in the refrigerator. Coat the bottom of a shallow pan with olive oil. Set it on the stove over high heat. When the oil shimmers, it's hot enough to fry the 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. Watch the cheese closely as it will fry quickly. When the cheese is brown on both sides, remove it from the pan and transfer it to a paper towel or paper bag lined plate. Serve warm.

FRIED GOAT CHEESE

Fried Goat Cheese image

Provided by Food Network

Number Of Ingredients 6

Ingredients

1/2 cup canola oil
1 log fresh goats milk cheese
1 cup flour
2 eggs beaten
1 cup panko bread crumbs
Honey for dipping

Steps:

In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey.

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