Ever tried it? Goat cheese that is...yum!!!
Just ignore that part about it
being made from the milk of a goat if
it freaks you out a little.
Goat cheese is an amazing cheese.
It is more of a dry, crumbly cheese,
so by frying it quickly, it won’t melt and ooze all over as it cooks.
And as we all know, goat's milk
is easier to digest for those who have a low tolerance for cow's milk.
Wikipedia states that goat cheese has been made for thousands of years
and was probably one of the earliest made dairy products.
It also says that the west (that's us)
has popularized the cow, but that goat milk and goat cheese
are the preferred dairy products in much of the rest of the world.
And it is delicious - you should try it!
For this evenings Free Recipe Friday
we will pay homage to our great friend, goat cheese.
Let's fry it up!
Fried stuff puts a smile on most everyones face! :)
WHAT YOU WILL NEED
Panko breadcrumbs - readily available these days
Goat Cheese - sadly, not too many varieties available around here
Panko breadcrumbs with other spices
eggs and flour used for dredging
Ohhh, and some olive oil to fry these babies up in!
6 oz. goat cheese log
1 cup panko bread crumbs
1 tsp. dried parsley
1/2 tsp. granulated garlic
1/2 tsp. ground white pepper
pinch of kosher salt
2 eggs, beaten
1 cup of flour
WHAT TO DO
Chill the cheese!
Pop the whole package in the freezer for approx. 15 minutes.
While your cheese is chillin'
grab the rest of your ingredients
for the dredge.
Put the panko in a medium-sized bowl.
(substitute white breadcrumbs in a pinch
but the crunch won't be the same)
Add the parsley, granulated garlic/garlic powder,
ground pepper, and kosher salt.
Stir to combine well.
In a seperate little bowl,
crack the eggs and beat them.
Put the flour on a plate or in a shallow bowl.
Remove your goat cheese from the freezer
and carefully slice the log into 1/2 inch slices.
Wiping your knife clean after each slice.
You can also use unflavored dental floss
for easy slicing!
Put the cheese in the flour. Flip it gently to coat on both sides.
Drop the floured cheese into the beaten egg.
Flip it gently to coat with egg on both sides.
Lastly, put it into the seasoned panko breadcrumbs.
Flip it to coat on both sides.
Repeat with the rest of the cheese,
setting aside onto waxed paper or a cookie sheet.
You can do this an hour or more ahead of time if need be
and just keep refrigerated.
Now, here comes the fun part.
Put a little olive oil in a nonstick pan.
Use just enough to coat the bottom of the pan.
Gently grab your little coated goat cheeses
and place them into your pan and fry over medium heat.
Watch closely as they will brown very quickly.
Flip each one over and gently brown on the other side.
Remember not to overcrowd your pan.
A crowded pan means your food will almost steam,
instead of fry,
and you’ll wind up with soggy cheese….
and nobody wants that!
Remove and drain on a paper towel
as they become golden.
Let them rest a bit before consuming
or the lava hotness will dissolve your taste buds.
Now sit back and watch them disappear!!!
These are great to eat alongside a salad
with some great bread, to serve at brunch
or eat cold for breakfast :)
These are amazing anytime, day or night!