What’s Cooking in Gail’s Kitchen? Equal Measures: Fried Goat Cheese Rounds! Now you’re speaking my language. Something fried, something cheesy. And throw in a salad for good measure. Goat cheese, to begin with, is similar to feta but with a nuttier tang to it. Does that make sense? When it’s coated with a dusting of Panko breadcrumbs and Italian seasoning, then quick-fried in an olive oil-butter blend, the results are amazing. The outside is crunchy while the inside melts in your mouth. I prefer an oil and vinegar dressing, but certainly you can opt out for your favorite bottled dressing if you’re short on time. Either way, the cheese is the main attraction on a plate of mixed salad greens. You know you wanna try it. Permission granted.
FRIED GOAT CHEESE ROUNDS
Ingredients:
4-ounce log goat cheese, refrigerated
1 egg white, beaten
1/2 tablespoon water
1/2 cup Panko breadcrumbs
1/2 teaspoon Italian seasoning
Mixed Salad Greens
Cherry Tomatoes, cut in half
1/2 tablespoon olive oil, for frying
1 tablespoon butter, for frying
Ingredients for Dressing:
1 tablespoon apple cider vinegar
1 tablespoon garlic wine vinegar
1/8 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 egg yolk
1/2 cup olive oil
Instructions:
Cut the cold goat cheese into 1/2” thick slices. Whisk the egg white (save yolk) and water together in a small dish. On a sheet of waxed paper, combine Panko breadcrumbs and Italian seasoning. Dip each slice of cheese in the beaten egg white, then coat both sides with breadcrumbs. Place cheese rounds on a wax paper-lined platter. Refrigerate 15 minutes. To make the dressing, use a small food processor. Combine apple cider vinegar, garlic wine vinegar, sugar, kosher salt, black pepper, and egg yolk. Blend for one minute. With the motor running, slowly pour the olive oil through the top of the lid. As it seeps through the holes, the vinaigrette will thicken. Toss the salad greens and tomato halves with enough dressing to moisten. Divide among salad plates. Warm 1/2 tablespoon olive oil plus one tablespoon butter over medium high heat. Do not scorch. Quickly fry the goat cheese rounds until golden brown on both sides. Do not melt the cheese inside. Top each salad with 2-3 fried goat cheese rounds. Serve immediately.
Now that reminds me of that Fried Brie with Forest Berries jam I tried years ago!
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Do tell. 😍
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Love this, Gail!
Thank you!
Joanna
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Cheese is my friend. 🍃🧀
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This sounds good. I never would have thought to try making this.
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It’s one of those quirky recipes. 😜🍃
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I enjoy fried halloumi cheese and I’m sure I would enjoy this salad with goat cheese 🙂
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Strange name. Now I wanna find some. 😜🍃🧀
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Oh yum, I have everything on hand.
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Hmmm. I wonder what you’re making today? 🤔🍃🧀
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Now, you know I love cheese, well, this sounds yum yum yum yum 😋😋😋😋😘
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You gotta try it, Ashley. 🍃🧀
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These look delicious! I love the creamy texture of fried goat cheese.
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Lip-smacking delight. 🍃🧀
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Loving goat cheese almost as much as scallops! Hmm, have to see if there’s a recipe that combines these two Heavenly foods. 😉
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I like where this is going. 😍🍃
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Let me know when you post one of these combos!
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Yes, totally my taste, Gail!
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It’s becoming a nice addition to Salad Night. 🥗🍃
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Indeed, but also makes a great first course.
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I had something punny to say when I saw the title of this post, but it got lost once I started drooling over the ingredients and preparation. Turns out, I can’t always be punny.
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You definitely “got my goat” on that one. 😜🍃
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Nice!
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🤣
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The Orbs of Ecstasy as we call them in my house. Nothing quite like fried goat cheese balls in a salad. I also love to add grilled shrimp and walnuts – so tasty and satisfying! 🥗
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What a great idea, Nancy! Next time….shrimp it is! 🍃🍤
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