Fried Goat Cheese
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Okay if you love goat cheese as much as me, you have to try these fried goat cheese medallions! Creamy, sweet honey-flavored goat cheese is coated in a crispy, panko breading to give each bite a satisfying crunch followed by the rich, incredible flavor.
I love whipping up a batch of these croutons to serve warm over a bed of greens or just drizzled with honey for a golden-delicious snack or appetizer. These golden rounds will add a touch of elegance to any meal or gathering and they’re surprisingly easy to make!
This fried goat cheese is a perfect bite for entertaining or upgrading your favorite everyday salad.
And for more delicious cheese appetizers, try my Cheesy Pull Apart Garlic Bread, Baked Brie, or Jalapeno Popper Cheese Ball!
Table Talk with Tawnie
I originally posted this recipe with my Strawberry Poppyseed Salad, but I honestly enjoy these little fried goat cheese medallions all the time, whether it’s tossing them onto a different salad or just drizzling with a little honey for a happy hour snack. The best part about this recipe is that even though they feel fancy, they’re incredibly easy to make and always end up being a hit with guests (even the ones who swear they don’t like goat cheese end up going back for seconds).
- Goat cheese: Make sure to buy the log of goat cheese (not the crumbled kind).
- Honey: Mixing honey with the goat cheese adds the perfect amount of subtle sweetness. You could also probably buy the honey-flavored goat cheese if you wanted to skip this extra step.
- Egg: Mixed with the milk, the egg helps bind the panko breadcrumbs to the goat cheese so it gets nice and crispy!
- Milk: You can use any milk for this! I used whole milk but use your milk of choice.
- Panko breadcrumbs: I like to use panko breadcrumbs (not regular breadcrumbs) as I think they’re lighter and get crispier when frying. Use gluten-free panko breadcrumbs if needed.
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Prepare the goat cheese
Place the softened goat cheese and honey in a bowl and mix. Then place the goat cheese on a piece of plastic wrap and roll into a log and freeze for 30 minutes (or until it hardens).
Cut into medallions
Pat the goat cheese before pulling it out of the freeze to make sure it’s packed together nice and tight. Then use a sharp knife to cut into 8 medallions.
Dredge the goat cheese medallions
Set up your dredging station with the flour, egg wash and panko breadcrumbs. Start by coating the goat cheese in the flour, then dip it in the egg wash and then finally coat in the panko breadcrumbs.
Fry
Get your oil nice and hot in a skillet. Then add the goat cheese and cook for about 2-3 minutes on each side or until golden brown.
Enjoy!!
Sprinkle the fried goat cheese with thyme, black pepper, flaky salt, or even an extra drizzle of honey. Enjoy on top of your favorite salad or just as a delicious snack!
Expert Tips
- Prep in advance: You can assemble the goat cheese log and freeze it the day before. Then place the log in the fridge the next day so it’s not rock solid. When you’re ready to make them, just dredge and fry the medallions. This saves time so you don’t have to wait on the goat cheese to harden!
- Keep cheese cold: If you feel like the goat cheese is getting too warm, pop it back in the freezer for a few minutes to get cold again before frying.
- Use an oil good for frying: Make sure to use an oil that has a high smoke point for frying this goat cheese. I like to use avocado oil (as opposed to olive oil) because it has a higher smoke point and is a neutral-tasting oil. You could also use vegetable or canola oil.
- Soak up excess oil: After removing the goat cheese from the hot pan, place it on a paper towel-lined plate to soak up any excess oil. We want our goat cheese medallions to be nice and crispy, not greasy and oily!
Strawberry Poppyseed Salad
This chopped Strawberry Poppyseed Salad is my favorite salad to serve with these fried goat cheese croutons! It’s loaded with fresh, juicy strawberries, red onions, sunflower seeds, lots of romaine lettuce and peppery arugula. Oh, and don’t forget the homemade creamy poppyseed dressing!
Variations / Substitutions
- Gluten-free: Use gluten-free panko breadcrumbs to make this recipe gluten-free.
- Different cheeses: Although I have not personally tried other cheeses, I’m sure you could apply this same technique to similar cheeses like feta, ricotta, or brie. Just make sure to freeze any cheese you try so it hardens before frying.
- Extra flavor: For additional flavor, you can add dried herbs like rosemary, basil, or thyme, or your favorite spices to the flour mixture to give these cheese medallions even more flavor.
Storage / Freezing
These fried goat cheese medallions are best served warm and fresh right after frying.
FAQs
What’s the best type of oil to use for frying?
Any oil that has a high smoke point will work well for frying. I prefer to use avocado oil for this recipe because it has a high smoke point and neutral taste, but you could also use vegetable or canola oil.
Why do I need to freeze the goat cheese?
Placing the goat cheese log in the freezer before frying helps to harden the cheese so it doesn’t ooze everywhere once added to the hot oil.
What if my goat cheese gets too warm while dredging?
If you feel your goat cheese is getting too warm while setting up the dredging station, you can pop it back in the freezer for a few minutes to get cold again.
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Fried Goat Cheese
Ingredients
- 8 oz. goat cheese (softened)
- 1 Tbsp. honey
- 3 Tbsp. all purpose flour
- salt and pepper, to taste
- 1 large egg
- 1 Tbsp. whole milk
- 1/3 cup panko breadcrumbs
- 2 Tbsp. avocado oil
- garnish: Maldon flaky salt, honey, fresh herbs (rosemary, sage, thyme).
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare the goat cheese: Place the softened goat cheese and honey in a bowl and mix together.1 Tbsp. honey, 8 oz. goat cheese
- Roll into log: Place the goat cheese on a piece of plastic wrap or parchment paper and roll into a log. Freeze for 30 minutes-1 hour. It just needs to harden a bit to make it easy to cut.
- Cut into medallions: Pat the goat cheese together so it's nicely packed. If you feel the goat cheese got too warm, pop it back in the freezer for a little while to get cold again.
- Set up the dredging station: Grab 3 shallow bowls. In the first bowl, combine the flour with a pinch of salt and pepper. In the second bowl, whisk together the egg and milk. In the third bowl, add the Panko breadcrumbs.3 Tbsp. all purpose flour, salt and pepper, to taste, 1 large egg, 1 Tbsp. whole milk, 1/3 cup panko breadcrumbs
- Dredge goat cheese: Dip the goat cheese first in the flour, shaking off excess, then in the egg wash, and lastly coat in the panko. Repeat with the remaining medallions.
- Fry the goat cheese: Heat the avocado oil in a large skillet until shimmering. Once hot, add the goat cheese and cook for about 2-3 minutes on each side or until golden brown in color. Remove to a paper towel-lined plate. Sprinkle goat cheese with thyme, rosemary, black pepper, flaky salt, or even a drizzle of honey.2 Tbsp. avocado oil
- Enjoy! The fried goat cheese is best eaten warm. Garnish with fresh herbs, Maldon flaky salt, & honey. Enjoy on your favorite salad, on bread, or with crackers.garnish: Maldon flaky salt, honey, fresh herbs (rosemary, sage, thyme).
Notes
- Keep cheese cold: If you feel the goat cheese got too warm, pop it back in the freezer for a little while to get cold again.
- Use an oil good for frying: Make sure to use an oil that has a high smoke point for frying this goat cheese. I like to use avocado oil (as opposed to olive oil) because it has a higher smoke point and is a neutral-tasting oil. You could also use vegetable or canola oil.
- Serve warm: These fried goat cheese medallions are best served warm and fresh right after frying.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
