Deep Fried Goats Cheese with Pea Puree

This fried goats cheese recipe with pea puree may look all delicate and pretty but it is sheer indulgence all ways around and it is remarkably easy to make!

Deep Fried Goats Cheese with Pea Puree.

Portrait image of golden deep fried goats cheese, served on pea puree with garlic flowers , sliced radish, peas and spring onions

Goulash is definitely the Hungarian national dish, however crispy cheese, often fried (rántott sajt) is just as ubiquitous.

Although I have to confess it usually does not look like my ode to what is often times one of maybe 4 vegetarian recipes on a typical Hungarian menu.

Now I love fried cheese, but it is not something I eat on a regular basis!

It is one of a’ few’ *cough cough* recipes on my site that fall into the category of treats!

In many ways, it is similar to my fried Camembert recipe. 

That one paired the salty warm, melted cheese with a sweet and sour pear and balsamic mix.

This plays with the same idea, but we have soft goats cheese which has an almost chalky acidic flavour and texture.

To that, we add sweet peas as the counterpoint to the sourness, the creaminess of the puree counteracts the almost ‘chalky’ texture.

Portrait overhead image of golden deep fried goats cheese, served on pea puree with garlic flowers , sliced radish, peas and spring onions

How to Make Pea Puree.

The puree in this recipe really simple.

You need to do nothing more than gently cook some shallots and garlic in butter.

Throw in some peas and it does not matter if they are fresh or frozen, then bring to temperature, add some cream and blend.

The secret to getting it just right is passing the blended puree through a fine sieve.

Yup the secret is really that simple, just as it was in this pea and ham pasta recipe!

Portrait image of golden deep fried goats cheese with garlic flowers and sliced radish

Frying Cheese.

As with all deep frying, there are some simple guidelines to follow.

First of all, to stay safe do not overfill the pan with the oil in.

I personally prefer to use a deep fat fryer and fill to the max line, but if you are using a pan then do not fill much beyond a third full.

Secondly, we need to get our temperatures right!

Fried food is not really greasy, this deep fried goats cheese is crispy on the outside and gooey inside.

That is because we fry at a high temperature and we do not overload the oil.

Keeping your oil up at a high temperature means that your food fries.

If you overload your pan or have your oil at too low a temperature your food poaches in oil.

Now that is great if it is a duck leg, it is the foundation of confit duck leg, but when it is something coated in breadcrumbs it is as nasty as it sounds! 

So keep that temperature up high and your fried cheese will be a tad healthier and not at all greasy!

Landscape image of golden deep fried goats cheese, served on pea puree with garlic flowers , sliced radish, peas and spring onions
Deep Fried Goats Cheese with Pea Puree

Deep Fried Goats Cheese with Pea Puree

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

I defy anyone not to look at this deep fried goats cheese and be impressed, yet despite its prettiness it is hearty and quite simple being ready in just 30 minutes.

Ingredients

  • 300 g Soft Goats Cheese
  • 1 Egg
  • 1 Tbsp Plain Flour
  • 50 g Breadcrumbs
  • 3 Radishes
  • 1 Spring Onion
  • 1 Shallot
  • 25 g Butter
  • 200 g Frozen Peas
  • 2 Tbsp Double Cream
  • Salt to taste
  • Wild Garlic Flowers (Optional)

Instructions

  1. Look for goats cheese that comes as a single sized portion with a weight of approximately 150g.
  2. Take the goats cheese and roll in first the flour, then onto the beaten egg and finally into the bread crumbs ensuring you get a good coating all over. 
  3. Return to the fridge to firm up whilst preparing the pea puree and the radishes.
  4. Finely slice the radishes and spring onion, then finely dice the shallot.
  5. Heat the butter over a medium heat and add in the finely diced shallot and garlic clove and cook for 10 minutes without adding any colour.
  6. Meanwhile heat your oil for deep frying to 170°C or 340°F.
  7. Add the peas to the garlic and shallot and continually stir until defrosted then stir in the double cream and blend to form a smooth puree.
  8. Pass this puree through a fine mesh sieve and season with salt as required.
  9. Now add the peas you are going to garnish the plate with to a pan of boiling water and cook for two minutes.
  10. Finally deep fry your cheese for 4-5 minutes in the hot oil removing when they are a beautiful golden colour.
  11. Plate with a round of the pea puree on your warmed plate and top with your cheese, then sprinkle over the remaining ingredients and serve hot.

Notes

You can work this dish and keep elements warm whilst plating if you like, so you can prepare your puree in advance and cool as quickly as possible to retain the colour and then just reheat before plating.

Likewise if you preheat your oven to 100°C 210°F you can place your fried cheese in there to keep warm whilst you re warm your puree, it also helps with warming the plates 😉

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1049Total Fat: 55gSaturated Fat: 35gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 212mgSodium: 1427mgCarbohydrates: 88gFiber: 8gSugar: 9gProtein: 50g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

18 thoughts on this Recipe:

    • Thanks Kellie, I think it is sad that deep frying has fallen out of fashion. Sure we don’t want to be doing it for every meal but there are just some things that cannot be replicated in any other way and it is simply magic 🙂

      Reply
    • Cheers Peter, it really was a glorious meal, I don’t deep fry often but sometimes it really is the only way to go 🙂

      Reply
    • Thanks Brandi… I think a lot of people steer away from deep frying anything today, I don’t do it often but it really is a unique and indulgent way of cooking and a really nice kitchen skill.

      Reply

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