FRIED GOAT CHEESE WITH TARRAGON HONEY

August 13, 2019
Goat cheese tasteful with honey and tarragon, rolled into a ball, deep-fried to tender perfection, then drizzled with a lot of honey and a pinch of red pepper – as if chevre could not get any higher.

FRIED GOAT CHEESE WITH TARRAGON HONEY

This appetiser is straightforward, however will need a bit preparation. The great factor is you'll be able to bang it all out daily before or the morning of. It starts with jazzing up the chevre, then rolling it in flour – egg- panko crumb, then sauteing. We’ve all done this drill once or doubly. 

Once deep-fried the balls get a drizzle of honey and pinch of red pepper flakes for warmth. I advocate serving heat because the honey appears to soften on prime and into the ball. you'll be able to serve in real time from the poulet or heat keep a copy within the kitchen appliance. No matter is simpler for you!

FRIED GOAT CHEESE WITH TARRAGON HONEY

INGREDIENTS :

  • 1 teaspoon dried tarragon
  • 1 tablespoon honey, plus more for garnish
  • 12 oz. log goat cheese, room temperature (I used 3 4oz. logs)
  • 1/4 teaspoon sea salt
  • pinch black pepper
  • 1/2 cup panko bread crumbs
  • 1 egg, plus splash of water
  • 1/2 cup ap flour
  • salt and pepper as needed
  • canola oil for frying
  • Optional garnishes: red pepper flakes, chives, crushed pistachios

INSTRUCTIONS :

  1. Mix together the goat cheese, tarragon, honey, 1/4 teaspoon salt, and pepper. Taste and adjust seasoning as needed. Roll into 12-14 balls (about an ounce each). You can make them as big or small as you want, especially if you want to yield more. Set aside until needed.
  2. Beat the egg and water in a small bowl.
  3. Add the breadcrumbs to a plate and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a separate plate and season once more with salt and pepper. Create a dipping station with the flour first, egg second, then breadcrumbs.
  4. Roll the goat cheese balls in flour, dip in the egg, then roll in breadcrumbs. Shake off any excess breadcrumbs. Set on plate and continue until finished.
  5. If frying immediately, set in the freezer for 20-minutes. If frying the next day or later in the day, set in the fridge for a minimum of 1-hour.
  6. When ready to fry, add enough canola oil to cover the surface of a Dutch oven by 3". Heat to 350 degrees. Fry the goat cheese balls 4-5 at a time until golden and crispy.
  7. To garnish, drizzle with honey and a pinch of red pepper flakes (optional).
Goat cheese tasteful with honey and tarragon, rolled into a ball, deep-fried to tender perfection, then drizzled with a lot of honey and a pinch of red pepper – as if chevre could not get any higher.

FRIED GOAT CHEESE WITH TARRAGON HONEY

This appetiser is straightforward, however will need a bit preparation. The great factor is you'll be able to bang it all out daily before or the morning of. It starts with jazzing up the chevre, then rolling it in flour – egg- panko crumb, then sauteing. We’ve all done this drill once or doubly. 

Once deep-fried the balls get a drizzle of honey and pinch of red pepper flakes for warmth. I advocate serving heat because the honey appears to soften on prime and into the ball. you'll be able to serve in real time from the poulet or heat keep a copy within the kitchen appliance. No matter is simpler for you!

FRIED GOAT CHEESE WITH TARRAGON HONEY

INGREDIENTS :

  • 1 teaspoon dried tarragon
  • 1 tablespoon honey, plus more for garnish
  • 12 oz. log goat cheese, room temperature (I used 3 4oz. logs)
  • 1/4 teaspoon sea salt
  • pinch black pepper
  • 1/2 cup panko bread crumbs
  • 1 egg, plus splash of water
  • 1/2 cup ap flour
  • salt and pepper as needed
  • canola oil for frying
  • Optional garnishes: red pepper flakes, chives, crushed pistachios

INSTRUCTIONS :

  1. Mix together the goat cheese, tarragon, honey, 1/4 teaspoon salt, and pepper. Taste and adjust seasoning as needed. Roll into 12-14 balls (about an ounce each). You can make them as big or small as you want, especially if you want to yield more. Set aside until needed.
  2. Beat the egg and water in a small bowl.
  3. Add the breadcrumbs to a plate and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a separate plate and season once more with salt and pepper. Create a dipping station with the flour first, egg second, then breadcrumbs.
  4. Roll the goat cheese balls in flour, dip in the egg, then roll in breadcrumbs. Shake off any excess breadcrumbs. Set on plate and continue until finished.
  5. If frying immediately, set in the freezer for 20-minutes. If frying the next day or later in the day, set in the fridge for a minimum of 1-hour.
  6. When ready to fry, add enough canola oil to cover the surface of a Dutch oven by 3". Heat to 350 degrees. Fry the goat cheese balls 4-5 at a time until golden and crispy.
  7. To garnish, drizzle with honey and a pinch of red pepper flakes (optional).
Goat cheese tasteful with honey and tarragon, rolled into a ball, deep-fried to tender perfection, then drizzled with a lot of honey and a pinch of red pepper – as if chevre could not get any higher.

FRIED GOAT CHEESE WITH TARRAGON HONEY

This appetiser is straightforward, however will need a bit preparation. The great factor is you'll be able to bang it all out daily before or the morning of. It starts with jazzing up the chevre, then rolling it in flour – egg- panko crumb, then sauteing. We’ve all done this drill once or doubly. 

Once deep-fried the balls get a drizzle of honey and pinch of red pepper flakes for warmth. I advocate serving heat because the honey appears to soften on prime and into the ball. you'll be able to serve in real time from the poulet or heat keep a copy within the kitchen appliance. No matter is simpler for you!

FRIED GOAT CHEESE WITH TARRAGON HONEY

INGREDIENTS :

  • 1 teaspoon dried tarragon
  • 1 tablespoon honey, plus more for garnish
  • 12 oz. log goat cheese, room temperature (I used 3 4oz. logs)
  • 1/4 teaspoon sea salt
  • pinch black pepper
  • 1/2 cup panko bread crumbs
  • 1 egg, plus splash of water
  • 1/2 cup ap flour
  • salt and pepper as needed
  • canola oil for frying
  • Optional garnishes: red pepper flakes, chives, crushed pistachios

INSTRUCTIONS :

  1. Mix together the goat cheese, tarragon, honey, 1/4 teaspoon salt, and pepper. Taste and adjust seasoning as needed. Roll into 12-14 balls (about an ounce each). You can make them as big or small as you want, especially if you want to yield more. Set aside until needed.
  2. Beat the egg and water in a small bowl.
  3. Add the breadcrumbs to a plate and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a separate plate and season once more with salt and pepper. Create a dipping station with the flour first, egg second, then breadcrumbs.
  4. Roll the goat cheese balls in flour, dip in the egg, then roll in breadcrumbs. Shake off any excess breadcrumbs. Set on plate and continue until finished.
  5. If frying immediately, set in the freezer for 20-minutes. If frying the next day or later in the day, set in the fridge for a minimum of 1-hour.
  6. When ready to fry, add enough canola oil to cover the surface of a Dutch oven by 3". Heat to 350 degrees. Fry the goat cheese balls 4-5 at a time until golden and crispy.
  7. To garnish, drizzle with honey and a pinch of red pepper flakes (optional).

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