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Fried goat cheese drizzled with honey on plate with spoon.
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Fried Goat Cheese

Crispy on the outside and creamy on the inside, these Fried Goat Cheese Medallions are a show-stopping appetizer or salad topper that’s surprisingly easy to make.
Course Appetizer
Cuisine American
Keyword fried goat cheese
Prep Time 15 minutes
Cook Time 6 minutes
Freeze Time 30 minutes
Total Time 51 minutes
Servings 8 goat cheese croutons
Calories 152kcal
Author Tawnie Graham of Kroll's Korner

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).
US Customary - Metric

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
    Side-by-side image of bowl with softened goat cheese and honey and image of goat cheese mixed together in small bowl with spoon.
  • 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.
    Side-by-side image of rolling softened goat cheese and honey mixture in plastic wrap.
  • 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.
    Frozen goat cheese medallions cut into 8 servings on green cutting board with knife.
  • 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
    Three bowls set up for dredging station, one with flour, one with egg and milk, and one with panko bread crumbs for fried goat cheese.
  • 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.
    Side-by-side image of goat cheese medallion in egg wash and plate of breaded goat cheese medallions before frying.
  • 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
    Eight goat cheese medallions frying in pan with 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).
    Eight goat cheese medallions on plate after being fried drizzled with honey and spoon on side of plate.

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

Serving: 1goat cheese medallion | Calories: 152kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 131mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 326IU | Vitamin C: 0.01mg | Calcium: 51mg | Iron: 1mg