Fried goat cheese slices with a light coating of panko and pistachios are lightly pan fried until crispy outside and warm and creamy inside. Who doesn’t love warm, crispy, and creamy in one bite. So delicious on top of a salad or as a stand alone appetizer.
What’s to Love About This Recipe?
Goat cheese is used in many dishes but this goat cheese recipe is by far my favorite. Crispy goat cheese is not just awesome out of the pan, but is delicious reheated or used as a topping crumbled on a salad or your favorite veggies. Leftovers are easily refrigerated in an airtight container for 3-5 days.
Crispy Fried Goat Cheese Medallions Recipe Tips
Goat Cheese
Formally called le fromage de chèvre, which means “goat cheese,” chèvre can range from soft and creamy to hard and crumbly depending on its age.
In general, cheese made from goat milk has a tangy, tart flavor. It softens well under heat while not melting, which is perfect for this recipe.
This recipe uses fresh chèvre or goat cheese which is sold in logs in most grocery stores.
How to slice goat cheese perfectly.
I recommend freezing the log of cheese for about 15 minutes for easy slicing and handling before breading.
A piece of unflavored dental floss works great for slicing the goat cheese.
To use the dental floss method, wrap an 18” piece of unflavored dental floss around your fingers to make it taut and slide the floss under the cheese. Cross the two ends of the floss as if you were going to tie a knot and pull until you get a perfect slice of cheese. Repeat.
If you use a knife to slice the goat cheese, try a thin layer of olive oil on the blade. If the cheese breaks apart, it is easy to reshape it into a disc.
You should have twelve slices from a 10 ounce log.
Panko coating
Panko is preferred for it’s crunchiness and texture because it absorbs less oil and produces lighter and crunchier tasting pan fried food. Bread crumbs can be used instead.
I have made this goat milk cheese recipe with almonds and pistachios. I think walnuts and pumpkin seeds would be awesome too!
When breading the goat cheese slices, use one hand for dipping the egg (the wet hand) and the other hand for dipping in the crumbs (the dry hand).
Tips for frying goat cheese bites.
I used a nonstick pan which you should preheat with the oil. For this recipe, you want enough oil to coat the bottom and just a little more for shallow frying.
Canola oil is recommended because it has a higher smoke point.
Get your pan hot enough before adding the goat cheese slices.
The goal is to get food crispy and crunchy on the outside. When the pan isn’t hot enough, ingredients soak up the oil instead of crisping and they’re more likely to be soggy.
An easy way to tell when the pan is hot enough, is to take a look at the oil. Pick up the pan and give it a gentle swirl. If it moves fast like water and shimmers, or leaves behind “fingers,” then it’s ready to go!
If you see smoke, it’s too hot. You may want to start over.
Make sure you leave room between pieces of goat cheese. Food releases steam as it is fried. If you overcrowd the pan, you may end up with a soggy coating.
Crispy Fried Goat Cheese Medallions
Fried goat cheese medallions are dipped in panko and pistachios and lightly pan fried until crispy outside and warm and creamy inside.
4
servings1
hour5
minutes1
hour5
minutesKeep the screen of your device on
Ingredients
1 -10 ounce package of goat cheese (very cold, see tip in post)
1/2 cup panko bread crumbs
1/2 cup finely chopped pistachios (or nuts, seeds of your choice)
2 eggs, beaten
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon (about 2 pinches) fresh ground pepper
Directions
- Freeze goat cheese in the package for about 15 minutes.
- Beat eggs in a dish large enough to dip the individual goat cheese slices into.
- Mix together the finely chopped nuts, panko, onion powder, garlic powder, and pepper in a bowl that is easy for dipping and coating the goat cheese slices.
- Remove very cold goat cheese from wrapper and carefully slice at 1/2″ intervals (tips in post).
- With one hand (wet hand-see tip in blog post), dip the goat cheese slices in the egg mixture to coat both sides and edges.
- Once coated in egg mixture, use your other hand, “dry hand” to dip the goat cheese slices in the panko/nut mixture and press into crumb mixture. Turn over and repeat, coating and pressing.
- Refrigerate the prepared goat cheese slices on a sheet pan while heating pan and oil.
- Heat a nonstick pan over medium heat with enough oil to coat the bottom of the plan, AND a little more for shallow frying.
- Heat canola oil over medium heat for about 5-10 minutes. If using a thermometer, the temperature of the oil should be between 350-355F. (see tip in post how to tell if oil is ready without a thermometer)
- Add the cheese slices to the pan in a single layer without crowding them in the pan.
- Fry for 1-2 minutes per side or to desired color and creaminess.
- Set slices on a sheet pan to keep warm in a 200 degree if making batches.
- Serve with a drizzle of warm honey as an appetizer or serve on top of your favorite salad.
Notes
- *Calories are an estimate based on ingredients including frying.
- Storage: Refrigerate in an airtight container for 4-5 days. Freeze on a baking sheet for a few hours then transfer to a freezer-safe bag for longer storage, about 4 months.
- Reheat: Heat goat cheese slices in a skillet over medium-low heat or place on a baking sheet in the oven at 300 F. for 5-10 minutes.
- Leftovers: Eat cold and crumble on top of vegetables or salads.
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More Delicious Ways to Use Goat Cheese.
