“fried” goat cheese
Oh man, oh man. These little crispy medallions of goat cheese are about to go into heavy rotation in my house. As is the story with most of my recipes, these came into being because I had a wicked craving for fried goat cheese balls. My attempts to deep fry them failed miserably, so into the convection oven they went! I experimented with a few different sizes and shapes and now present to you delicious “fried” goat cheese.
10 oz. Goat cheese
1 cup pork panko or ground pork rinds
1/2 cup parmesan
Portion your goat cheese out into 1 tbs. sized balls. I measured and weighed and I got 20, 1 tbs. balls out of 10 oz. of goat cheese. Each ball was half an ounce or 14 grams.
Roll your goat cheese portions into a ball and then press them slightly flat. I will be referring to them as goat cheese medallions from now on.
In one bowl, crack and scramble your eggs.
In a separate bowl, combine your grated parmesan and your pork panko.
Dredge your medallions in egg and then the pork panko mixture. Set finished medallion on a plate or baking sheet safe for freezing.
Continue until you have coated each medallion.
Place your plate or baking sheet in the freezer for at least 30 minutes.
After 30 minutes of freezing, I chose to repeat the coating process so the goat cheese medallions had a nice thick coating of pork panko. Repeat the same steps in the same order. Roll in egg and then in the dry coating.
Freeze for another 30 minutes
Bake for 12-15 minutes in a 375 degree oven on the convection setting, if possible. Will work in an Air Fryer*
So here is the wordy version! I bought a 10 oz. log of goat cheese at Costco and so that is what I used for this recipe. If you have less cheese you can totally scale down the amounts of the other ingredients to make this work. I sliced my log into 10 slices and then cut those slices in half to get 20 portions. I rolled each portion into a circle and then pressed it slightly flat. I did this because in my test round these were the shapes that worked the best! I was going for a crispy outside and a creamy melty inside. When I cooked them as balls the spread a bit and tasted amazing but just didn’t look as appetizing as the medallions. :)
I used a combination of parmesan and Pork Panko for my dry coating. If you don’t have both, either will work just fine! Not quite the same flavor but if you’re dying to give this a try, go for it! If you don’t have Pork Panko you can just grind up some pork rinds in your blender or food processor. I really enjoy the texture of Pork Panko and use this brand right here! There are many out there and all are tasty. I have found that when I ground my own pork rinds it was just too easy to end up with powder. Pork powder. ha!
If you have never coating anything before let me give you a few tips to make it a bit less messy. Use one of your hands for the wet dredge and the other hand for the dry coating. If you use one hand for the whole process you will end up coating your fingers over and over again. I tossed a goat cheese ball into the egg and rotated it around to make sure I covered every surface, held it over the egg for just a moment to let any excess drip off, then placed it in the bowl with the dry coating. With the dry hand I scooped up a bit of the dry coating and dropped it on top of the egg coated goat cheese. With that same hand I patted the dry coating down and then turned it over and repeated that process until it was well coated.
The coating will have some raw egg in it from the coating process and therefore can’t be saved. You can always add a bit more of the dry coating into the bowl if you start to run out. I did two coatings on the goat cheese medallions shown and added another 2 tbs. of pork panko to my dry coating bowl for the last few.
I know it is very, very tempting to skip the freezing step but it’s really important. If the cheese is room temperature when you put it in the oven it will melt and spread out and not keep it’s cute shape. That’s right, they’re cute! When you freeze the cheese, the super hot oven air will crisp up the coating while melting the cheese but because it’s frozen it will take some time. The 12-15 minute cooking time will give you a warm, just melted cheese center and a crunchy exterior. There is enough fat in the coating that it will sizzle on the baking sheet. The coating really does taste like it’s been deep fried!
These “fried” goat cheese medallions will never taste as good as they do right after baking. Since they need to be frozen, they lend themselves well to meal prep! Once they have frozen on a flat surface you can transfer them to a gallon ziplock and leave the bag in the freezer. Bake up as many as you’ll be consuming! I would very much like to serve these at a party :)
I’ve mentioned this before but heating and cooling and heating and cooling cheese does not do great things for the texture. I only bake up as many as I will eat. I do not personally have an air fryer but have heard from others that these cook up really well in them! You may have to alter the temp and/or the time.
I like to dip these in ranch because of course I do! I’d imagine that these taste amazing dipped in a garlic aioli or a spicy mayo. Next time!
Nutrition Information: This nutrition information is for one medallion based on 20 medallions per batch.
Calories = 79
Fat = 5.9 grams
Carbs = .5 grams
Protein = 6.3 grams
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