Can I make these ahead and fry them later?

Absolutely. You can prepare and bread the goat cheese medallions up to 48 hours in advance—just cover and refrigerate until you’re ready to fry. This makes them a dream for entertaining!

Do I have to freeze the goat cheese before slicing?

Yes, at least a short freeze or long chill is a must. Soft goat cheese is sticky and hard to handle; chilling ensures neat rounds and helps the breading stick without mess.

What’s the best oil for frying?

Avocado oil is fantastic because of its high smoke point, meaning it lets you fry golden and crisp without burning flavors. Olive oil also works if that’s what you have on hand.

How do I keep the coating from falling off?

Make sure each medallion is fully coated in flour, egg, and then panko for best adhesion. Chilling after breading, even for 10 more minutes, will help seal everything together.

Fried Goat Cheese Recipe

Description

This crispy fried goat cheese recipe pairs creamy, tangy goat cheese blended with fresh herbs and honey, coated in crunchy Panko breadcrumbs, and lightly pan-fried for the perfect appetizer or salad topper. Quick to prepare and easily adaptable for gluten-free diets, these delectable medallions are golden on the outside, creamy on the inside, and irresistibly delicious.

Ingredients

Units Scale

For the Goat Cheese Mixture

1 (8-ounce) goat cheese log, softened
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
1 tablespoon honey

For Breading

1/3 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 egg
1 tablespoon milk
2/3 cup Panko breadcrumbs
1/2 teaspoon garlic powder

For Frying

2–3 tablespoons avocado oil or olive oil

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Instructions

Mix the Goat Cheese – In a medium-sized bowl, use a fork to combine the softened goat cheese, chopped rosemary, chopped thyme, and honey until well blended and smooth.
Shape and Chill – Place the goat cheese mixture onto the center of a piece of wax or parchment paper. Roll it into a tight log, wrapping it securely. Freeze for 20-30 minutes or refrigerate for at least 2 hours until firm.
Slice into Medallions – Once thoroughly chilled and hardened, unwrap the goat cheese log. Using a sharp knife, slice it into 8 equal medallions.
Prepare Breading Stations – Set up three shallow bowls: one with the flour, salt, and pepper; the second with the egg and milk whisked together; and the third with Panko breadcrumbs mixed with garlic powder.
Bread the Medallions – Working one at a time, dip each goat cheese medallion in the flour mixture, then in the egg wash, and finally coat evenly with the Panko breadcrumb mixture. Repeat for all slices.
Fry the Goat Cheese – Heat 1-2 tablespoons of oil in a large skillet over medium heat. When the oil is hot, add 4 breaded medallions and cook for 1-2 minutes on each side, until golden and crispy. Remove and drain on a paper towel-lined plate. Repeat with remaining oil and slices.
Serve and Enjoy – Serve immediately as an appetizer, salad topping, or with additional honey and fresh herbs if desired.

Notes

Avocado oil is recommended for frying due to its high smoke point, but olive oil works as well.
To make gluten-free, substitute all purpose flour and Panko with gluten-free alternatives.
Breaded medallions can be prepared ahead and refrigerated (unfried) for up to 48 hours before frying.
Store leftovers in an airtight container for up to 4-5 days in the refrigerator.
To freeze, flash-freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3-6 months.
Reheat by skillet (covered, medium-low heat) or oven (300℉ for 5-10 minutes) for best texture.

Nutrition

Serving Size: 1 medallion
Calories: 140
Sugar: 2g
Sodium: 220mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0.5g
Protein: 5g
Cholesterol: 30mg