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–+ servings

Fried Goat Cheese Recipe (Medallions or Balls)

Created by: Sarah Mock
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.
prep time5 minutes
cook time3 minutes
Pre Chill Time 30 minutes
total time38 minutes
Makes 6 rounds

Ingredients

  • 4 Ounces goat cheese
  • ½ Cup panko bread crumbs
  • 1 Teaspoon Everything But The Bagel Seasoning (optional)
  • 1 Egg
  • 1 Tablespoons Water
  • ⅓ Cup Flour, All Purpose

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
    A log of white goat cheese rests on a dark slate surface, ready to be transformed into crispy fried 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.
    Several slices of white cheese, reminiscent of fried goat cheese, are being cut with a knife on a dark surface.
    • 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 egg wash. 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.
    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.
  • 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.
    A hand dips a dough ball into a bowl of beaten eggs, preparing it for coating.
  • 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.
    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.
  • 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.
    A breaded fried goat cheese is being deep fried in hot oil, with bubbles forming around it.
  • 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.
    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.
  • 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.

Notes

Food Safety: 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.

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