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Crispy fried goat cheese rounds with creamy centers, perfect for salads or snacking. So easy and delicious!
Know Before You Scroll
Servings: 4
Prep: 15 minutes
Cook: 5 minutes
Creamy, tangy goat cheese with a crispy, golden crust—like a warm, savory cheese nugget with just the right crunch.
Easy. A few quick steps, some chill time, and a shallow fry. Totally weeknight-friendly.
Goat cheese, all-purpose flour, egg, panko breadcrumbs, kosher salt, black pepper, olive oil.
Knife, small bowls for dredging, skillet, tongs or spatula, freezer space, paper towels.
Freeze the rounds before frying! This keeps the cheese from melting too fast and helps the coating get ultra crispy.
Buy pre-sliced goat cheese logs if you can find them—huge time saver and perfect size for frying.
No panko? Regular breadcrumbs or crushed crackers work too. Want to mix it up? Try herbed goat cheese for a flavor twist.
Crispy, Golden, Creamy Goat Cheese Magic
Let’s talk fried goat cheese. I went all in on this—multiple rounds of testing, a breadcrumb meltdown, and more goat cheese taste-testing than I’d like to admit (tough gig, but someone’s gotta do it). I started by skipping the chill time (big mistake—melt city), tried baking instead of frying (decent, but not that golden crisp I wanted), and even played around with different coatings. But in the end, this simple method—with a quick freeze, a classic flour-egg-panko combo, and a shallow fry in olive oil—gave me that perfect contrast: warm, creamy centers wrapped in crispy, golden shells. Total flavor jackpot.
This recipe turns out crispy, creamy, and full of tangy flavor that works wonders in so many dishes! Toss a warm, golden round on top of a fresh salad for an instant bistro vibe, complete with all the gooey, crunchy goodness you crave. Craving something hearty? Use it as an irresistible appetizer; serve it with a drizzle of honey or a smear of fig jam alongside crackers or crusty bread.
Ingredient Notes
Soft goat cheese (chevre) – it’s tangy, creamy, and firms up beautifully when chilled, perfect for frying.
Feta (block style): More crumbly and salty, but if pressed and chilled, it can be sliced and fried with a similar result.
Look in the specialty cheese section of most grocery stores, near the deli or fancy cheese case.
Panko – extra crispy and light, ideal for that golden crust.
Crushed cornflakes or regular breadcrumbs will work, but panko gives the crispiest texture.
Light Olive oil – adds rich flavor while giving that perfect golden fry.
Use vegetable or canola oil for a more neutral flavor.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Slice and Chill
Okay, first things first—grab your goat cheese and slice it into thick, dreamy little rounds. About half an inch is perfect. Pop those into the freezer for 15 to 20 minutes to help them firm up. This makes them way easier to handle later, especially when things get hot and crispy.
Dredge It Up
Now we set up our breading station—three shallow bowls. One with flour. One with a whisked egg. And one with light, crispy panko breadcrumbs. Go ahead and season each bowl with a little salt and pepper.
Take your chilled goat cheese rounds and gently dip them into the flour, then the egg, and finish with the panko. Coat them well. If they feel soft again, a quick 10-minute freeze will lock them in place.
Fry Until Golden
Time to fry! Heat up some olive oil in a skillet over medium heat. You want the oil hot but not smoking. Add your cheese rounds and let them sizzle for about two minutes per side until they’re gorgeously golden and crisp.
Transfer them to a paper towel-lined plate to catch any extra oil.
Serve and Love
That’s it! Serve these up warm—on salads, crostini, or honestly just eat them straight off the plate. They’re crispy, creamy, a little tangy, and totally next-level snack vibes.
Prep Time: 15 minutes
Cook Time: 5 minutes
Chill Time: 20 minutes
Serves 4
- ▢ 4 oz goat cheese (sliced into ½-inch rounds)
- ▢ ¼ cup all-purpose flour
- ▢ 1 egg
- ▢ ½ cup panko breadcrumbs
- ▢ Kosher salt & black pepper
- ▢ ¼ cup olive oil (for frying)
Slice the cheese into ½-inch rounds and freeze for 15–20 minutes until firm.
Set up three shallow bowls—one with flour, one with whisked egg, and one with panko. Season each with salt and pepper. Dredge the chilled goat cheese rounds through flour, egg, then panko. Freeze again for 10 minutes if needed.
Heat olive oil in a skillet over medium heat. Fry goat cheese rounds 2 minutes per side or until golden. Transfer to paper towels to drain.
Erren’s Top Tips
Freeze first—seriously.
This one’s non-negotiable. Freezing the goat cheese rounds helps them hold their shape during breading and frying. If you skip it, the cheese can melt too fast and ooze out.
Double freeze for extra hold.
After breading, pop them back in the freezer for 10 minutes. It helps the coating stick and prevents the cheese from softening too much when it hits the pan.
Use panko for the crispiest crunch.
Panko breadcrumbs give you that light, flaky coating that fries up beautifully. Regular breadcrumbs will work, but the texture won’t be quite the same.
Keep the oil at medium heat.
If it’s too hot, the outside will burn before the inside warms up. If it’s too cool, the cheese will melt before the crust crisps. Look for gentle sizzling when the cheese hits the pan.
Don’t crowd the pan.
Give each piece space to crisp up—otherwise they’ll steam instead of fry.
Use a thin spatula or tongs.
Fried goat cheese is delicate. A thin metal spatula makes flipping easy without breaking that crispy shell.
Storage & Freezing Instructions
To store:
Let the fried goat cheese rounds cool completely. Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to bring back the crisp.
To freeze before frying:
Bread the goat cheese rounds and place them on a baking sheet lined with parchment. Freeze until solid, then transfer to a freezer-safe bag. Store for up to 1 month. Fry straight from frozen—just add an extra minute or two to the cook time.
To freeze after frying:
Not ideal, but doable. Let them cool, freeze in a single layer, and then store in a bag. Reheat in a hot oven or air fryer (375°F) for 5–8 minutes to re-crisp. Still tasty, but best fresh!
Calories: 268 | Carbohydrates: 11g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 175mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Calcium: 61mg | Iron: 2mg
FAQs
Can I use flavored goat cheese?
Yes! Herbed or honey goat cheese works beautifully here. Just know that sweet flavors might brown faster due to sugar content, so watch the pan closely.
Can I bake these instead of frying?
You can—but they won’t be as crispy. Bake at 425°F on a greased or parchment-lined baking sheet for 8–10 minutes, flipping halfway through. Add a light spray of oil for more browning.
What do I serve with fried goat cheese?
These are perfect over salads (especially arugula with balsamic), on crostini with jam, or just as a snack with a drizzle of hot honey. They pair great with sweet, tart, or spicy flavors.
Why is my goat cheese melting when I fry it?
It likely wasn’t chilled long enough, or your oil was too hot. Freezing the rounds helps hold everything together, and medium heat keeps the crust from burning before the inside is ready.
Can I use something other than panko?
Totally! Crushed crackers, crushed cornflakes, or regular breadcrumbs will work in a pinch. Just know the texture will vary.
Is goat cheese okay to eat warm?
Yes! Goat cheese is meant to be enjoyed warm—it becomes soft, creamy, and dreamy when heated. Just make sure to fry it until golden, not until it oozes.
English (US) · 