Name: Fried Goat Cheese Recipe (Medallions or Balls)
Prep time: 5 min
Cook time: 3 min
Total time: 38 min
Ingredients: 4 Ounces goat cheese; 1/2 Cup panko bread crumbs; 1 Teaspoon Everything But The Bagel Seasoning (optional); 1 Egg; 1 Tablespoons Water; 1/3 Cup Flour, All Purpose

Fried goat cheese makes for an easy appetizer, a delicious topping to a salad or served on your favorite burger. This recipe can be made into fried goat cheese disks or fried goat cheese balls. Both are equally delicious.

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Five slices of crispy fried goat cheese are arranged in a line on a rectangular plate, with a fork labeled “Easy as Pie” resting nearby.

The first time I had fried goat cheese medallions was on a spinach salad with warm bacon dressing. So many good flavors together! If you make a couple of extras you can save them and serve them when you make a charcuterie and cheese board. Warm or cold, fried goat cheese is amazing! Try it garnished with a crumble of dried sage leaves.

Ingredients Needed

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I made it exactly how the recipe is written as this is something I always do and it was perfect as is....no changes were needed. Thank you so much for sharing!!! so yummy

★★★★★ ~ MICHELLE

How To Fry Goat Cheese:

A log of white goat cheese rests on a dark slate surface, ready to be transformed into crispy fried goat cheese.

Freeze the goat cheese.

Place the unopened log of goat cheese in the freezer for 15 to 30 minutes. You want it firm to the touch but not frozen solid; cold cheese slices cleanly and holds its shape through the breading.

Several slices of white cheese, reminiscent of fried goat cheese, are being cut with a knife on a dark surface.

Slice into rounds or roll into balls.

For medallions, slice the log into 6 rounds about ½ inch thick. If a round cracks, press it back together with your fingers.

For balls, scoop 6 even portions and roll them between your palms into 1-inch balls. Work quickly, since warm hands soften the cheese.

Easy way to slice goat cheese?

An easy tip for slicing goat cheese: Use unscented dental floss. Unscented dental floss slices goat cheese cleaner than a knife. Slide the floss under the log, cross the ends over the top, and pull. (A tip from Judy)

Season the panko

Season the bread crumbs with a bit of salt, pepper and dried parsley or Stir the Everything But The Bagel Seasoning into the panko bread crumbs.

Set up your breading station.

Line up 3 shallow plates or bowls: flour, then egg wash, then panko. Whisk the egg and 1 tablespoon of water until no streaks of white remain.

Chef Tip

Use one hand for the flour and panko and the other hand for the egg wash. This keeps your fingers from getting caked in breading.

A mound of flour with a square of butter in the center sits on a round, white plate placed on a rustic wooden surface-perfect ingredients for preparing crispy fried goat cheese.

Coat in flour

Press each cold round or ball into the flour, coating the tops, bottoms and edges. Tap off the extra; the thin layer of flour gives the egg something to grip.

A hand dips a dough ball into a bowl of beaten eggs, preparing it for coating.

Dip in the egg wash

Turn the cheese in the egg wash until it's fully coated. Let the extra drip off for a few seconds so the crust doesn't turn gummy.

Two coated slices goat cheese are partially covered with breadcrumbs on a white plate. A red container is visible in the background on a wooden surface.

Press into the panko

Press the cheese firmly into the panko on all sides, including the edges. Any bare spot is where the cheese will leak out in the pan.

Chill the breaded cheese

Set the breaded rounds or balls on a parchment-lined plate and freeze them for 10 to 15 minutes while the oil heats. This sets the coating so it stays put in the hot oil.

If you're making these ahead, this is your stopping point.

A breaded fried goat cheese is being deep fried in hot oil, with bubbles forming around it.

Heat the oil.

Pour about ¼ inch of olive oil into a skillet and heat it over medium heat to 350F. No thermometer? Drop in a few panko crumbs; they should sizzle right away and turn golden in about 30 seconds.

Hot oil safety:

Never leave a pan of hot oil unattended, and turn the handle away from the edge of the stove. If the oil starts to smoke, turn off the heat and slide the pan off the burner. For a grease fire, cover the pan with a lid and turn off the burner; never use water.

A golden hash brown patty is being deep fried in hot oil, with bubbles forming around its edges, much like a crisp disk of fried goat cheese sizzling to perfection.

Fry until golden brown

Fry in batches, leaving space between pieces. Flip the medallions every 15 to 30 seconds until they're deep golden brown on both sides, about 2 to 3 minutes total. Roll the balls with a fork so every side browns.

If you see cheese bubbling out of the crust, pull that piece right away.

Five slices of crispy fried goat cheese are arranged in a line on a rectangular plate, with a fork labeled

Drain and serve.

Move the fried goat cheese to a paper towel-lined plate and serve warm. The crust should crackle when you cut into it, and the center should be soft and creamy.

Food Safety Note:

The egg wash is raw egg. Throw away any leftover egg wash, flour and panko once you're done breading, and wash your hands and work surface.

Make Ahead Tip:

These freeze very well. Make according to directions up to the frying step, place on a baking sheet and freeze for several hours, then put in freezer bag. Then you have them available anytime. Just remove a few from freezer, let thaw for 20m and fry.

~ Velenchenko on Pinterest

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

This Stuff Slapps!

Don't knock it till you try it, this stuff slaps. If you're afraid of it being too "goaty" in flavor, get some that had a shorter aging time. The flavor gets stronger and the cheese gets harder the more it's aged.

- Hissity on Pinterest

Thanksgiving Appetizer Winner!

Totally delicious & so easy! A big as an appetizer on Thanksgiving. Will make often in the future

- Debbie (Thanksgiving '24)

Ways to enjoy fried goat cheese:

As an appetizer drizzled with hot honey or topped with something savory such as tomato jam or something sweet such as pear butter.
On a spinach salad with strawberries, red onion, and crisp bacon.
As part of a cheeseboard.
As a topping on a black bean burger

tight shot of fried goat cheese showing texture of the inside of the round

Tips on How To Make Fried Goat Cheese

6 rounds of fried goat cheese on a serving plater

Freeze the goat cheese for 15-30 minutes for easier slicing.
Freeze the goat cheese balls for easier rolling.
Use a knife that was run under hot water to make slicing easier.
Press the panko bread crumbs firmly into the cheese.
Add a teaspoon or two of Everything But The Bagel Seasoning to the bread crumbs for an added layer of flavor.

A buffet table with assorted appetizers, including sliders, bruschetta, skewers, shrimp, and vegetable cups, arranged neatly on wooden boards and trays.

How Many Appetizers Per Person?

Use my guide will help you nail the numbers every time.

Appetizers Per Person?

Air fryer, baby!

Had a fight with the egg sticking to the flour but clearly I won that round..they came out better than expected and was pretty easy..

Pinterest: Hallowqueen🧟‍♀️

Delicious!

Made without everything seasoning and with garlic salt instead. Topped with bacon, green onions and honey Dijon vinaigrette on spring mix. The sweet-salty-savory-tangy balance was on point.

Pinterest: Nail Dipaholic

Delicious!

Also served on top of a salad.

Pinterest: Renee

Frequently asked questions, answers and tips:

The FAQ answers below assume about ¼ inch of olive oil at 350F.

Can you pan fry goat cheese without breading?

You can, but it won't hold its shape the same way. Plain goat cheese softens fast and spreads across the pan before it gets a golden crust.

If you want to skip the panko, dust very cold rounds in flour and sear them in a hot nonstick pan for about 30 seconds per side. For a true no-breading option, I prefer baking the goat cheese instead.

What temperature should the oil be for fried goat cheese?

Heat your oil to 350F. If the oil is too cool, the breading soaks up oil and the cheese melts out before the crust sets; if it is too hot, the panko burns before the center gets warm and creamy.

No thermometer? Drop in a few panko crumbs. They should sizzle right away and turn golden in about 30 seconds.

Why do you freeze goat cheese before frying?

Freezing firms up the cheese so it slices cleanly and keeps its shape through the flour, egg wash and panko. It also gives the crust time to turn golden and crisp before the center melts.

Skip this step and the cheese softens too fast, and the breading slides right off in the pan. Freeze the rounds or balls for 15 to 30 minutes, until they're firm to the touch but not frozen solid.

Can you make fried goat cheese ahead of time or freeze it?

Yes; this is one of my favorite make-ahead appetizers. Bread the goat cheese all the way through the panko, freeze it on a baking sheet until solid, then store it in a freezer bag for up to 2 months.

Fry them straight from the freezer; don't thaw them first. Add 30 to 60 seconds to the cook time, and watch for a deep golden brown crust.

Fried goat cheese is best eaten fresh. Refrigerate leftovers within 2 hours and reheat them in a 375F oven or air fryer for 3 to 4 minutes, until the outside crisps up again.

What do you serve with fried goat cheese?

For an appetizer, I like to drizzle it with hot honey or serve it withmy homemade fig preserves for that sweet and savory pairing. It also makes a warm, creamy topping for a spinach salad with strawberries, bacon and my Pennsylvania Dutch hot bacon dressing.

You can also tuck it onto a cheese board or pile it on a black bean burger.

Fried Goat Cheese Recipe (Medallions or Balls)

Sarah Mock

4.59 from 78 votes

Fried goat cheese makes for an easy appetizer, a delicious topping to a salad or served on your favorite burger.

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6 rounds

Ingredients

Instructions

Place the unopened log of goat cheese in the freezer for 15 to 30 minutes. You want it firm to the touch but not frozen solid; cold cheese slices cleanly and holds its shape through the breading.
4 Ounces goat cheese
For medallions, slice the log into 6 rounds about ½ inch thick. If a round cracks, press it back together with your fingers. For balls, scoop 6 even portions and roll them between your palms into 1-inch balls. Work quickly, since warm hands soften the cheese.

Unscented dental floss slices goat cheese cleaner than a knife. Slide the floss under the log, cross the ends over the top, and pull.

Stir the Everything But The Bagel Seasoning into the panko bread crumbs.
½ Cup panko bread crumbs, 1 Teaspoon Everything But The Bagel Seasoning
Line up 3 shallow plates or bowls: flour, then egg wash, then panko. Whisk the egg and 1 tablespoon of water until no streaks of white remain.
1 Egg, ⅓ Cup Flour, All Purpose, 1 Tablespoons Water

Use one hand for the flour and panko and the other hand for the . This keeps your fingers from getting caked in breading.

Press each cold round or ball into the flour, coating the tops, bottoms and edges. Tap off the extra; the thin layer of flour gives the egg something to grip.
Turn the cheese in the egg wash until it's fully coated. Let the extra drip off for a few seconds so the crust doesn't turn gummy.
Press the cheese firmly into the panko on all sides, including the edges. Any bare spot is where the cheese will leak out in the pan.
Set the breaded rounds or balls on a parchment-lined plate and freeze them for 10 to 15 minutes while the oil heats. This sets the coating so it stays put in the hot oil.

If you're making these ahead, this is your stopping point.

Pour about ¼ inch of olive oil into a skillet and heat it over medium heat to 350F. No thermometer? Drop in a few panko crumbs; they should sizzle right away and turn golden in about 30 seconds.
Fry in batches, leaving space between pieces. Flip the medallions every 15 to 30 seconds until they're deep golden brown on both sides, about 2 to 3 minutes total. Roll the balls with a fork so every side browns. If you see cheese bubbling out of the crust, pull that piece right away.
Move the fried goat cheese to a paper towel-lined plate and serve warm. The crust should crackle when you cut into it, and the center should be soft and creamy.

Nutrition

Notes

Food Safety: The is raw egg. Throw away any leftover , flour and panko once you're done breading, and wash your hands and work surface.

Appetizer

American

fried goat cheese balls

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.

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