Has anyone tried making fried goat cheese?
Just got back from a fabulous trip to London and Paris, and while at a pub in London (The Clarence) had a wonderful roasted beet, goat cheese and arugula salad which I would love to duplicate. The thing that made it 'extra special' was that the rounds of goat cheese were fried -- perfectly crunchy outside, creamy inside -- I'm thinking they might have used panko bread crumbs. Has anyone tried frying goat cheese rounds, and if so, were you successful? I'm wanting to do it without having the cheese inside get too soft and not hold together properly...I'd hate to waste good goat cheese in a frying fiasco. Any suggestions?
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11 Comments:
Yes, I fry goat cheese all the time - - mmmmmmm! I cut into medallions, then coat with breadcrumbs. Most importantly, I then place on wax paper and freeze for about a half hour - hour. This way, you won't end up with a messy pan!
mmmmmm at 2:20PM on 11/04/09
I do too. I do the standard egg/panko crust prep, and then freeze for about a 1/2 hour, just like @mmmmmm said. I oil the pan well and fry at fairly high heat to get them to brown quickly. Even if the middle starts oozing out, it's still delicious.
smallkitchen at 2:36PM on 11/04/09
@mmmmmm -- What sort of breadcrumbs do you find work best?
juliebugsmama at 2:37PM on 11/04/09
@julie - oh man I'd eat that salad daily!
as @mmmmm said be sure to refrigerate to firm before panfrying otherwise it'll melt into little fried globs and wont hold its shape!
I do this with camembert not goat cheese but similar I would think
hungrychristel at 2:38PM on 11/04/09
Yes, so delicious! I use Panko, but grind it up a bit finer in the food processor. Slice the cheese, then freeze. I do the typical egg/crumb breading procedure and then freeze again. Freezing is the key to keeping them from melting all over the place when deep or pan fried.
WickedGoodDinner at 2:51PM on 11/04/09
Thanks fellow SEers!! I should have thought of the freezing trick as it would be an obvious solution, but am glad I asked.
juliebugsmama at 3:03PM on 11/04/09
The freezing trick also works great if you want to try homemade mozzarella sticks.
dmcavanagh at 5:09PM on 11/04/09
Thanks, all, for this most genius idea.
Onepot at 5:19PM on 11/04/09
Wow! I have some great Colorado goat cheese in the fridge and was racking my brain with a real stand out idea for it. This is perfect, thanks for the great idea!
GretchinF at 5:19PM on 11/04/09
You are talking about Chevre goat cheese right? I have never needed to freeze the rounds. Just dip in egg then a mix of half panko and half AP flour. I then shallow fry in a cast iron skillet.
Another salad you might like has the fried chevre medallions, raspberry vinegarette, pecans, mixed baby greens, and seared duck breast.
http://i56.photobucket.com/albums/g165/climbhighak/Food/Duck/duck%20breast%20salad/DSC00288.jpg
climbhighak at 6:03PM on 11/04/09
I tried this once with ground pecans. The result was tasty, but very delicate.
yayfood at 8:00AM on 11/05/09