Patrick Oconnell
Frying goat cheese medallions is a simple and quick process, making it an ideal recipe for the warmer summer months. The goat cheese medallions can be served as an appetizer or as a topping for a salad. The ingredients required for this recipe are goat cheese, flour, egg, breadcrumbs, and olive oil. The goat cheese is sliced into medallions, then dipped in flour, egg, and breadcrumbs before being fried in olive oil. The medallions can be seasoned with herbs, almonds, or cheese.
Characteristics and Values Table for Frying Goat Cheese Medallions
| Characteristics | Values |
|---|---|
| Goat Cheese Amount | 4-6 oz. plain goat cheese log |
| Freezer Time | 15-30 minutes |
| Slicing Method | Unsented dental floss or sharp knife |
| Slicing Thickness | 1/2 inch medallions or 1-ounce sections |
| Flour | All-purpose flour |
| Egg | 2 eggs, beaten |
| Milk | Milk |
| Breadcrumbs | Panko, homemade, or a mix of both |
| Seasoning | Salt, pepper, dried parsley, dried thyme, granulated garlic, ground white pepper, Everything But The Bagel Seasoning |
| Oil | Olive oil, canola oil, avocado oil |
| Frying Pan | Cast iron skillet or non-stick skillet |
| Frying Temperature | Medium-high heat |
| Frying Time | 1-2 minutes per side or until golden brown |
| Serving | Salad, crackers, burger, charcuterie and cheese board, spinach salad with warm bacon dressing, spring mix salad with strawberries, red onion, and crisp bacon |
| Storage | Airtight container for 3-5 days |
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What You'll Learn
How to slice goat cheese
Slicing goat cheese can be a little tricky because of its soft texture. Here are some tips to help you get the perfect slices:
First, it is recommended to freeze the goat cheese log for 15 to 30 minutes to make it firm and easier to slice. You can also refrigerate it for at least 2 hours if you prefer.
When slicing, use a sharp, non-serrated knife. For easier slicing, wipe the knife down with a paper towel and warm water in between slices. You can also use unscented dental floss for slicing. Simply wrap the floss around your fingers, pull it tight, and slice through the cheese.
Cut the goat cheese into 6 to 8 medallions or slices, depending on your preference and the size of your log. You can also cut the cheese into 1/2-inch medallions for thicker slices.
If you want to get creative, you can also mould the cheese into different shapes before frying. For example, you can sculpt the cheese into flat little pancakes by hand.
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How to create the breading mixture
To create the breading mixture, you will need three separate bowls. In the first bowl, add plain flour, salt, and pepper. In the second bowl, whisk an egg—you can also add a splash of milk or water to the egg. For the final bowl, add the breadcrumbs. You can use regular breadcrumbs, or, for a crunchier texture, opt for panko breadcrumbs. To the breadcrumbs, add some grated parmesan cheese, dried herbs such as parsley or thyme, and a pinch of garlic powder or granulated garlic. You can also add some ground almonds to the breadcrumbs for a nuttier taste.
Give the goat cheese log a quick freeze before slicing to make it easier to cut into medallions. You can use a sharp knife, dental floss, or a cheese slicer to cut the goat cheese into medallions. Once you have your medallions, you can begin the dredging process, coating the goat cheese first in the flour, then the egg, and finally, the breadcrumb mixture. Make sure each medallion is well coated, and repeat the process for a thicker crust.
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How to coat the goat cheese
To coat the goat cheese, start by freezing the log of goat cheese for 15 to 30 minutes or until firm. You can also refrigerate it for at least 2 hours. This will make it easier to slice. Once the cheese has hardened, use a sharp knife to cut it into medallions or thick slices. The number of slices will depend on the size of your log and your desired thickness.
Next, set up a dredging station with three separate bowls. In the first bowl, place flour, salt, and pepper. You can also add other spices or herbs to this mixture for extra flavour. The second bowl should contain beaten eggs, and you can add a bit of milk or water to create an egg wash. The third bowl should contain breadcrumbs. You can use regular breadcrumbs or panko breadcrumbs, which will give your goat cheese a crunchier texture. You can also add spices, herbs, or cheese to your breadcrumbs for extra flavour.
Now, it's time to coat the goat cheese. Take a medallion and dip it into the flour mixture, shaking off any excess. Then, dip it into the egg wash, ensuring it is well coated. Finally, dredge it in the breadcrumbs, pressing them firmly into the cheese to create a thick coating. You can double-coat the cheese by repeating this process a second time.
Place the coated medallions on a plate and refrigerate for at least an hour. This will help the coating stay intact during frying.
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How to fry the goat cheese
Frying goat cheese is a simple and tasty way to elevate a salad, cheeseboard, or appetizer. Here is a step-by-step guide on how to fry goat cheese:
Ingredients:
- Goat cheese log
- Flour
- Egg
- Breadcrumbs (preferably panko)
- Salt
- Pepper
- Olive oil
- Optional: Fresh herbs, garlic powder, milk, and/or honey
Step 1: Prepare the Goat Cheese
Slice the goat cheese log into medallions or thick slices. You can use dental floss or a sharp knife to cut the cheese into 6-8 pieces. If you are having trouble slicing the cheese, you can freeze the log for 15-30 minutes to harden it, making it easier to cut.
Step 2: Set Up a Dredging Station
Prepare three separate bowls. In the first bowl, add flour, salt, and pepper. In the second bowl, whisk an egg with a bit of milk or water to create an egg wash. In the third bowl, add the breadcrumbs. For extra flavor, you can add garlic powder, herbs, or seasoning to the breadcrumbs.
Step 3: Coat the Goat Cheese
Take each goat cheese medallion and dip it first into the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it is fully coated. Finally, dredge the cheese in the breadcrumbs, making sure it is well covered. You can double-coat the cheese by repeating the process for a thicker crust.
Step 4: Fry the Goat Cheese
Heat a non-stick skillet or pan to medium-high heat. Add a couple of tablespoons of olive oil and let it heat up. Place the coated goat cheese medallions in a single layer in the pan, being careful not to crowd the pan. Fry each side for about 1-2 minutes, or until they turn a golden brown color. Use tongs or a spatula to flip the medallions gently.
Step 5: Serve
Remove the fried goat cheese from the pan and place them on a paper towel-lined plate to absorb any excess oil. Serve immediately for the best taste. You can enjoy these warm, gooey, and crispy medallions as a topping on your favorite salad, as an appetizer with crackers, or even on a burger.
Storage and Reheating:
You can store leftover fried goat cheese in an airtight container in the refrigerator for up to 4-5 days. To reheat, place the medallions in a skillet over medium-low heat or in an oven at 300°F for 5-10 minutes. You can also freeze fried goat cheese for up to 3-6 months and reheat them when needed.
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How to serve the goat cheese
There are many ways to serve goat cheese medallions. They can be served as an appetizer, drizzled with hot honey or topped with something savoury such as tomato jam, or something sweet like pear butter. They can also be served on a spinach salad with strawberries, red onion, and crisp bacon, or as part of a cheeseboard.
Goat cheese medallions are also a great topping for a salad, or served on your favourite burger. They can be served on a bed of mixed greens with Caesar dressing and strawberries, or on a spring mix salad with a strawberry salad dressing.
Goat cheese medallions can also be served as a main dish, for example, for brunch. Try serving them on a salad with some garlic bread and a glass of red wine.
If you have any leftover fried goat cheese medallions, you can store them in an airtight container for up to 4 to 5 days.
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Frequently asked questions
First, slice a goat cheese log into medallions. Next, dip the medallions in flour, then in a beaten egg wash, and finally, coat them in breadcrumbs. You can add herbs, spices, or cheese to the breadcrumbs for extra flavor. Fry the medallions in a pan with oil over medium heat for 1-2 minutes on each side, or until golden brown.
Fry the goat cheese medallions for 1-2 minutes on each side, or until golden brown.
You can use olive oil, canola oil, avocado oil, or any other oil with a high smoke point.
The oil should be hot but not smoking. Heat the oil over medium to medium-high heat.
Yes, you can make the goat cheese medallions in advance and store them in the refrigerator for up to 48 hours before frying. You can also freeze them for up to 3 to 6 months.
