{"id":4798,"date":"2024-02-16T19:38:59","date_gmt":"2024-02-16T19:38:59","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4798"},"modified":"2024-02-16T19:39:03","modified_gmt":"2024-02-16T19:39:03","slug":"fried-goat-cheese","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/fried-goat-cheese\/","title":{"rendered":"Fried Goat Cheese"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Fried Goat Cheese<\/span><\/h2>\n
<\/div>\n
Fried Goat Cheese<\/strong><\/em>\u00a0is full of fresh herbs and honey, coated in a Panko breadcrumb crust, and then lightly pan-seared to crispy golden perfection. Serve this<\/em>\u00a0cheese ball recipe<\/strong><\/em>\u00a0on top of your favorite salad or as an appetizer for a party! Especially a <\/em>tapas party<\/strong><\/em>!<\/em><\/span><\/div>\n
<\/div>\n
Prep Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>London — Evolving Table<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 9<\/span> oz.<\/span> goat cheese log <\/span> softened<\/span><\/li>
  • \u00bd<\/span> tsp.<\/span> rosemary fresh<\/span> finely chopped<\/span><\/li>
  • \u00bd<\/span> tsp.<\/span> thyme fresh<\/span> finely chopped<\/span><\/li>
  • 1<\/span> Tbsp.<\/span> honey<\/span><\/li>
  • \u2153<\/span> cup<\/span> flour <\/span><\/li>
  • \u00bc<\/span> tsp.<\/span> salt <\/span> to taste<\/span><\/li>
  • \u215b<\/span> tsp.<\/span> black pepper <\/span> to taste<\/span><\/li>
  • 1<\/span> egg<\/span><\/li>
  • 1<\/span> Tbsp.<\/span> milk<\/span><\/li>
  • \u2154<\/span> cup<\/span> Panko breadcrumbs<\/span><\/li>
  • \u00bd<\/span> tsp.<\/span> garlic powder<\/span><\/li>
  • 2-3<\/span> Tbsp.<\/span> avocado oil or olive oil<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a medium-sized bowl mix together the goat cheese, herbs, and honey.<\/div><\/li>
    • Place goat cheese in the center of a piece of wax or parchment paper and roll into a log.<\/div><\/li>
    • Freeze goat cheese log for 20-30 minutes or refrigerate for at least 2 hours.<\/div><\/li>
    • Once goat cheese has hardened, cut cheese with a sharp knife into 8 medallions.<\/div><\/li>
    • In three separate shallow bowls add the flour, salt, and pepper to the first bowl, whisk the egg and milk in the second bowl, and whisk together the Panko breadcrumbs and garlic powder.<\/div><\/li>
    • Dip each goat cheese medallion in the flour mixture, dredge in the egg wash, and then coat completely in the Panko breadcrumbs. Repeat with remaining goat cheese slices.<\/div><\/li>
    • In a large skillet over medium heat add 1-2 tablespoons of oil. Let oil heat up completely and then add 4 goat cheese slices. Cook for 1-2 minutes per side or until the coating becomes lightly golden. Remove from skillet and place on a paper towel lined plate. Repeat with remaining oil and goat cheese slices.<\/div><\/li>
    • Serve fried goat cheese with a Fall Harvest Salad or as an appetizer with additional honey and fresh herbs. Enjoy!<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>

      <\/span>Meal Prep and Storage<\/span><\/h4>\n
        \n
      • \n
          \n
        • How to prep ahead:<\/strong>\u00a0Mix, freeze, and prepare the goat cheese medallions and then refrigerate them without frying for up to 48 hours. The day of serving simply pull them out of the refrigerator and proceed with the frying instructions as directed.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
            \n
          • \n
              \n
            • How to store:<\/strong>\u00a0If you have extra fried goat cheese you can store it in an airtight container for up to 4 to 5 days.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
                \n
              • \n
                  \n
                • How to freeze:<\/strong>\u00a0Flash freeze the pieces of fried goat cheese on a baking sheet for a few hours. Then, transfer to a freezer-safe bag and freeze for up to 3 to 6 months.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
                  \u00a0<\/div>\n
                    \n
                  • How to reheat:<\/strong>\u00a0There are two ways that will bring your fried goat cheese back to life when reheating. Heat it up in a skillet over medium-low heat while covered with a lid. Or, place on a baking sheet in the oven and heat up at 300\u2109 for 5-10 minutes.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":4795,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,2506,2519,2505,140,696,130,697,2501],"tags":[],"class_list":["post-4798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-dinner","category-fried","category-lunch","category-side","category-snack","category-spanish","category-stove-top","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/02\/Fried-Goat-Cheese-19.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=4798"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4798\/revisions"}],"predecessor-version":[{"id":4799,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4798\/revisions\/4799"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/4795"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=4798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=4798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=4798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}