Breaded fried goat cheese in a crisp golden crumb with a creamy pea puree is an indulgent treat packed with sweet, sour & salty flavours.
Whilst it may look a little “fancy” it is remarkably easy to make and will go from your fridge to your table in around 30 minutes.
Breaded Goat Cheese
Goat cheese seems to be a “Marmite” kind of ingredient, people seem to love it or hate it… given that you have landed here I will assume you are, like me, one of the former.
It’s a regular feature on my site with dishes as diverse as goats cheese stuffed cannelloni to pickled peach and goats cheese salad and puy lentil salad with goat cheese to pea and ham risotto with goats cheese.
I’ve even got goat cheese and caramelised onion stuffed mushrooms.
My latest offering is a gloriously foxy breaded and fried goat cheese… I know right?
The salty and tangy almost sour flavour of the cheese is contrasted by a creamy sweet pea puree.
Some peppery radishes and spring onions cut through the richness in a recipe that will cook in right around 30 minutes.
If fried cheese makes you as excited as it makes me then you must check out my fried camembert recipe.
Frequently Asked Questions
What type of goats cheese should I use?
You are looking for a soft goats cheese but you do need something robust enough to handle. You want a “log” type of cheese with a weight of around 125-150g (4-5oz).
I developed this recipe with a brand called Chavroux La Buche which is relatively common in UK supermarkets and across Europe.
Can I make this in an air fryer?
Sadly not, or not very well anyway.
There are some things that air fryers excel at, but frying cheese sadly isn’t one of them… this is an indulgent recipe, you should embrace that!
Can I make this in advance?
The whole point of this recipe is the semi-melted goat cheese and as a result, cooking the cheese in advance does not work.
However, you can get way ahead on the preparation for this recipe. The goat cheese can be crumbed a couple of days in advance and fried later.
The pea puree is fine made up to a day ahead, although the colour of the puree does dull with time.
Can I use panko breadcrumbs?
Larger breadcrumbs are not great for this recipe. When you are frying cheese you are looking for a pretty solid barrier against the oil. You also want to stop the cheese from leaking out.
I would use regular old and cheaper fine bread crumbs.
Do I need to fry the goat cheese in batches?
That depends on the size of your fryer. I have a large fryer with a 3.5 litre (3 quart) capacity which will take all of the cheese.
If your sis smaller then I would fry in two batches and keep the first warm in a cool (100°C or 210°F) oven.
Generally speaking, I will serve this delicious crumbed and fried goat cheese just as it comes.
It is a smaller but satisfying meal that works as both a solid lunch or a light main course. You could also half the portion of cheese and turn this into a stunning starter for a fancy meal.
If I wanted to add something on the side then I would make it relatively light and use flavours that complement what we already have.
A salad is the perfect option, a simple green salad with added pea shoots is the obvious option.
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Deep fat fryer or other frying method, I would recommend a fryer for this personally.
- 18cm or 7″ saucepan.
- Fine mesh sieve.
- Kitchen knife.
- Chopping board.
- 3 Bowls or plates to breadcrumb the cheese.
- Weighing scales and or measuring jug, cups and spoons.
- Slotted, stirring and serving spoons.
This wonderful deep fried goats cheese recipe is gloriously indulgent and seriously tasty, the sweet pea puree and peppery radishes are the perfect balance to the salty and sour flavours of the cheese.
- 300g (11oz) Soft Goats Cheese
- 1 Egg
- 1 Tbsp Plain Flour
- 70g (½ Cup) Fine Dried Breadcrumbs
- 3 Radishes
- 1 Spring Onion
For the Pea Puree
- 1 Shallot
- 30g (2 Tbsp) Butter
- 250g (2 Cups) Frozen Peas (Plus extra for garnish)
- 1 Tsp Dried Mint
- 75ml (⅓ Cup) Double Cream
- Salt to taste
- Look for goat cheese that comes in a semi firm "log" with a weight of approximately 150g.
- Cut each roll of goat cheese and cut it in half, roll it in the flour, then into the beaten egg and finally into the breadcrumbs ensuring you get a good coating all over. You may need to double dip into the egg and breadcrumbs.
- Place the cheese in the fridge to firm up whilst you prepare the pea puree and the radishes.
- Peel the shallot as finely as you can.
- Heat the butter over a medium heat in a 7" or 18cm saucepan and when it starts to foam add the shallots and cook for 3-5 minutes stirring occasionally. If they begin to colour reduce the heat a little.
- Add the peas and dried mint to the shallot and continually stir until the peas have defrosted then stir in the double cream and blend to form a smooth puree.
- Pass the puree through a fine mesh sieve back into the pan and have a taste, add salt if required and more cream if you need to thin the puree a little.
- Heat the oil to fry the cheese to 170°C or 340°F in a deep fat fryer, you can use a very large pan but be very careful!
- Whilst the oil is heating, finely slice the radishes and spring onions.
- Fry the cheese for 4-5 minutes in the oil or until they are nice and golden, if the oil is not quite deep enough, use a long-handled spoon to carefully push oil over the top of the cheese.
- Whilst the cheese is cooking soak any peas that you are using for garnish in boiling water.
- Plate up with a pool of pea puree followed by the crusted goat cheese and the garnish.
If you need to batch fry the goat cheese you can keep the first batch hot in an oven set to 100°C or 210°F, which you can also use to heat the plates a little if you wish.
Amount Per Serving: Calories: 947Total Fat: 63gSaturated Fat: 40gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 239mgSodium: 1097mgCarbohydrates: 53gFiber: 9gSugar: 13gProtein: 45g
Calorific details are provided by a third-party application and are to be used as indicative figures only.