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
Scale
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.
