Crispy Fried Goat Cheese Pretzel (Printable)
Tangy goat cheese medallions in crunchy pretzel crust, fried golden.
# What You'll Need:
→ Cheese
01 - 8 oz fresh goat cheese (chèvre), cold
→ Crust & Coating
02 - 1 cup pretzels, finely crushed
03 - 1/2 cup all-purpose flour
04 - 2 large eggs
→ Frying
05 - 1/2 cup vegetable oil
→ Optional Garnish
06 - 1 tbsp fresh chives or parsley, finely chopped
07 - Honey or balsamic glaze, for drizzling
# How to Make It:
01 - Cut the chilled goat cheese into 8 even rounds about 1/2 inch thick. Use dental floss for clean cuts if desired.
02 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with crushed pretzels.
03 - Working one at a time, coat each goat cheese round in flour, dip in egg, then press into crushed pretzels to coat thoroughly.
04 - Place coated medallions on a plate and refrigerate for at least 15 minutes to help the crust set.
05 - Heat vegetable oil in a skillet over medium heat until about 1/4 inch deep and reaching 350°F.
06 - Fry the chilled goat cheese medallions in batches for 1-2 minutes per side until crisp and golden brown. Do not overcrowd the pan.
07 - Remove with a slotted spatula and drain on paper towels. Serve warm, garnished with fresh herbs and drizzled with honey or balsamic glaze if desired.
# Expert Suggestions:
01 -
- That moment when your teeth break through the salty crunch and hit the cool creamy center is something youll want to repeat immediately
- They come together in under 30 minutes but make you look like you spent all day planning something special
02 -
- The chilling step is not optional if you want these to hold together in the hot oil
- Work quickly when transferring the coated cheese to the pan because the pretzels can get soggy if they sit too long
03 -
- Use a candy thermometer or test the oil with a wooden skewer. If bubbles form around the wood immediately you're at the right temperature
- Pat your goat cheese medallions dry with paper towels before starting the coating process for better adhesion