Go Back
Fried Goat Cheese Recipe
Ben Carraoli

Fried Goat Cheese Recipe

I’ve always been a huge fan of cheese, but there’s something magical about fried goat cheese that instantly wins over any crowd. The creamy tang of the goat cheese combined with a golden, crunchy crust is pure comfort on a plate. I first tried making it at home after craving those cheesy medallions I saw at fancy restaurants, and let me tell you—it was a game-changer!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Goat cheese log – Use a fresh log for creamy texture avoid crumbled types. Brands like Montchevre or Vermont Creamery work best.
  • Fresh herbs – Rosemary and thyme add an aromatic touch; reduce dried herbs by half if substituting.
  • Honey – Adds subtle sweetness and balances tanginess; pure local honey works best. Maple syrup or agave nectar are fine alternatives.
  • All-purpose flour – For coating; a gluten-free 1-to-1 flour blend works too.
  • Panko breadcrumbs – Give a super crispy finish. Gluten-free breadcrumbs can substitute if needed.
  • Egg – Helps the coating stick to the cheese.
  • Milk – A splash to create the egg wash.
  • Oil – Avocado oil is ideal for frying due to its high smoke point though olive oil works too.

Method
 

  1. Start by softening the goat cheese to room temperature for easier mixing. In a medium bowl, combine goat cheese, fresh herbs, and honey until fully incorporated. Use a fork to mix evenly so every bite has that perfect flavor.
  2. Form the cheese mixture into a log shape and wrap it in wax or parchment paper. Freeze for 20–30 minutes until firm; this helps the slices hold their shape when frying.
  3. Set up three shallow bowls with flour, egg wash (egg + milk), and Panko breadcrumbs mixed with garlic powder. Slice the chilled goat cheese log into medallions and coat each in flour, dip in egg wash, then cover in breadcrumbs.
  4. Heat oil in a skillet over medium heat and fry the cheese medallions until golden brown, about 1–2 minutes per side. Cook in batches to avoid overcrowding, then drain on paper towels

Notes

  • I always chill the cheese log longer if I want extra crispy slices.
  • I use fresh herbs for vibrant flavor; dried ones can sometimes taste muted.
  • I carefully monitor oil temperature to prevent burning while getting a golden crust.
  • I serve immediately after frying; the cheese tastes best warm and gooey.