If you’re searching for a delightful appetizer that feels both elegant and comforting, this Fried Goat Cheese with Tarragon and Honey Recipe is a true treasure. Imagine crispy, golden rounds of creamy goat cheese, perfectly coated and fried to crunchy perfection, then kissed with fresh tarragon and drizzled with sweet honey. Each bite balances tanginess, herbs, and a hint of sweetness that dances on your palate, making it the ultimate starter for any gathering or a special treat just for yourself.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients—each one plays a crucial role in building the textures and flavors that make this dish so irresistible. From the creamy tang of goat cheese to the aromatic punch of fresh tarragon, every component harmonizes beautifully.
- 8 ounces goat cheese (soft, log-style): The star ingredient, creamy and tangy, perfect for frying.
- 1 tablespoon fresh tarragon (finely chopped): Adds a delicate anise-like flavor that brightens the dish.
- 1/2 cup all-purpose flour: Creates the first dry layer helping the coating adhere.
- 1 large egg (beaten): Acts as the binder, ensuring the crumbs stick well.
- 3/4 cup panko breadcrumbs: Gives the crust that delightful crunch we all crave.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds a subtle warmth and depth.
- Vegetable oil for frying: Use a neutral oil with a high smoke point to get that perfect golden crust.
- 2 tablespoons honey: Drizzled on top for a seductive sweetness.
- Extra tarragon leaves for garnish (optional): Adds color and a fresh herb aroma.
How to Make Fried Goat Cheese with Tarragon and Honey Recipe
Step 1: Prepare the Goat Cheese Rounds
Start by slicing the goat cheese into 1/2-inch thick rounds. If your cheese is too soft and too delicate to slice cleanly, pop it in the freezer for 10 to 15 minutes to firm up slightly. This little trick prevents the rounds from crumbling and makes shaping easier later.
Step 2: Add the Tarragon
Sprinkle the finely chopped fresh tarragon onto each goat cheese round, then gently press it in so it sticks without squishing your rounds. This herb layer adds an amazing fresh flavor that complements the tangy cheese perfectly.
Step 3: Set Up the Breading Station
Organize three shallow bowls side by side: one with flour, one with the beaten egg, and one with the panko breadcrumbs mixed with salt and pepper. This setup makes breading the cheese rounds quick and efficient.
Step 4: Bread the Cheese Rounds
Coat each goat cheese round first in flour, shaking off any excess, then dip it into the beaten egg, and finally press it into the panko breadcrumbs. Be gentle but deliberate so the crunchy coating clings well, creating that crave-worthy crisp exterior.
Step 5: Chill Before Frying
Arrange the breaded cheese rounds on a plate and chill them in the fridge for 15 to 20 minutes. This step helps the coating firm up, so it stays intact when the cheese is fried, keeping your rounds perfectly shaped.
Step 6: Fry to Golden Perfection
Heat about 1/2 inch of vegetable oil in a skillet over medium heat until it shimmers. Carefully lower the cheese rounds into the hot oil and fry for about one to two minutes per side, or until they turn a gorgeous golden brown. Transfer them to a paper towel-lined plate to drain any excess oil.
Step 7: Finish with Honey and Garnish
Just before serving, drizzle each warm cheese round with honey and garnish with extra tarragon leaves if you like. The honey adds that subtle sweetness which pairs beautifully with the tangy cheese and fresh herbs.
How to Serve Fried Goat Cheese with Tarragon and Honey Recipe
Garnishes
Fresh tarragon leaves are a natural and aromatic garnish, but feel free to add a sprinkle of flaky sea salt or a grind of black pepper for added interest. A light drizzle of extra honey right before serving brings everything together.
Side Dishes
This fried goat cheese pairs wonderfully with a simple arugula salad dressed lightly with lemon vinaigrette. The peppery greens balance the richness beautifully. For a heartier touch, serve alongside crusty crostini or alongside seasonal fruit preserves to play with sweet and savory elements.
Creative Ways to Present
Try stacking the cheese rounds on toasted baguette slices topped with a small spoonful of honey and a sprig of tarragon for an elegant finger food. Alternatively, serve them as part of a cheese board alongside nuts, dried fruits, and rustic breads for an impressive spread that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to two days. Keep the honey and garnishes separate to prevent sogginess.
Freezing
While freezing fried goat cheese is possible, it’s best to freeze the breaded but unfried rounds. Arrange them on a parchment-lined tray, freeze until firm, then transfer to a sealed bag. Fry from frozen, adding a minute or two to your cooking time for optimal results.
Reheating
To reheat, use a hot oven or toaster oven at 350°F (175°C) for about 5-7 minutes to restore crispiness without melting the cheese too quickly. Avoid microwaving as it may cause the coating to become soggy.
FAQs
Can I use other herbs instead of tarragon?
Absolutely! While tarragon offers a unique flavor that pairs beautifully with goat cheese, fresh thyme or rosemary can add different but equally delicious herbal notes.
What type of goat cheese works best?
Look for a soft, log-style goat cheese with a creamy texture. It should be firm enough to slice but still soft and tangy for the best flavor and mouthfeel.
How can I make this recipe gluten-free?
Simply substitute the all-purpose flour with almond flour and use gluten-free breadcrumbs instead of panko. The texture will be just as wonderful with this swap.
Is there a way to bake instead of fry?
Baking is possible though it won’t yield quite the same crispy crust. Bake the breaded rounds at 400°F (200°C) for 10-12 minutes or until golden, but keep a close eye to avoid melting the cheese out of shape.
Can I prepare the breaded goat cheese rounds in advance?
Yes! Bread and chill the rounds as instructed, then fry them just before serving. This allows for more manageable prep time while ensuring the freshest, crispiest results.
Final Thoughts
This Fried Goat Cheese with Tarragon and Honey Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple enough to make at home but special enough to impress any crowd. I encourage you to try it soon and enjoy the symphony of flavors and textures that come together so beautifully in this classic yet creative snack.
Print
Fried Goat Cheese with Tarragon and Honey Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Crispy fried goat cheese rounds coated in panko breadcrumbs, infused with fresh tarragon, and drizzled with sweet honey. This elegant appetizer is easy to prepare and perfect for serving warm alongside a fresh salad or crostini.
Ingredients
Cheese and Herb
- 8 ounces goat cheese (soft, log-style)
- 1 tablespoon fresh tarragon (finely chopped)
- Extra tarragon leaves for garnish (optional)
Breading Station
- 1/2 cup all-purpose flour
- 1 large egg (beaten)
- 3/4 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- Vegetable oil (for frying, about 1/2 inch deep in skillet)
Finishing
- 2 tablespoons honey
Instructions
- Prepare the Cheese: Slice the goat cheese into 1/2-inch thick rounds. If the cheese is too soft to slice cleanly, place it in the freezer for 10–15 minutes to firm up. Press each round gently to slightly flatten and reshape as needed.
- Add Tarragon: Sprinkle the finely chopped fresh tarragon over the goat cheese rounds, pressing gently so the herb adheres well to the surface of each piece.
- Set Up Breading Station: Arrange three shallow bowls: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs mixed thoroughly with salt and black pepper.
- Bread the Cheese: Dip each tarragon-coated goat cheese round first into the flour, ensuring a light dusting, then into the beaten egg, and finally coat evenly in the seasoned panko breadcrumbs. Press gently so the breadcrumbs stick well to the cheese rounds.
- Chill: Place the breaded cheese rounds on a plate and refrigerate for 15–20 minutes. This helps the coating set and the cheese hold its shape during frying.
- Heat Oil: Pour vegetable oil into a skillet to a depth of about 1/2 inch and heat over medium until the oil is hot and shimmering but not smoking.
- Fry: Carefully fry the breaded goat cheese rounds in batches for about 1–2 minutes per side until golden brown and crispy. Avoid overcrowding the skillet to maintain consistent temperature.
- Drain: Transfer the fried cheese rounds to a paper towel-lined plate to absorb excess oil.
- Serve: Drizzle warmed or room temperature honey over the fried goat cheese and garnish with extra tarragon leaves, if desired. Serve immediately while warm for best texture and flavor.
Notes
- Serve warm over a simple arugula salad, crostini, or alongside fruit preserves for an elevated starter.
- For a gluten-free version, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs.
- Chilling the breaded rounds before frying helps prevent the cheese from melting too quickly and losing shape.
- Use a thermometer to monitor oil temperature if possible; ideal frying temperature is around 350°F (175°C).
- Can be prepared a few hours ahead; keep chilled and fry just before serving for optimal crispness.
