Fried Goat Cheese with Tarragon and Honey
Introduction
The first time I fried goat cheese was on a rainy evening when I needed something quick, comforting, and a little indulgent. I remember the sound of the oil as the breadcrumbs kissed the cheese, the warm scent of tarragon rising with each flip, and the drizzle of honey that turned salty and tangy into pure bliss. That kitchen moment led me to refine this recipe until it became a go-to starter for dinner parties and cozy weeknight treats.
I love how the texture plays against the flavor: a crunchy, golden shell that gives way to a soft, creamy center, lifted by fresh tarragon and a sticky honey finish. It became special to my family because it feels elegant but is easier to make than it looks. For a contrasting dessert-style bite, I sometimes pair it with a fruit-forward dish like this Baked Pear with Berries and Blue Cheese for a full evening of flavor: Baked Pear with Berries and Blue Cheese.
What Makes This Recipe Special
This recipe is special because it turns simple ingredients into a showstopper in under 30 minutes. It is:
- Quick to prepare – perfect for last-minute guests.
- Family-approved – crunchy texture appeals to all ages while the flavors stay approachable.
- Versatile – works as an appetizer, salad topper, or part of a cheese board.
- Balanced flavor – the tang of goat cheese, the herbal lift of tarragon, and the sweet finish of honey create a memorable bite.
Ingredient List for Fried Goat Cheese with Tarragon + Honey
For the Goat Cheese Rounds:
- 8 oz (225 g) fresh goat cheese log, chilled and sliced into 8 rounds (about 1/2-inch thick). Use tangy, fresh goat cheese for best texture.
- 1/4 cup (30 g) all-purpose flour, for dusting
- 1 large egg, beaten
- 1 cup (100 g) panko breadcrumbs – give the best crunch; regular breadcrumbs work in a pinch
- 2 tbsp finely chopped fresh tarragon, divided (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
For Frying:
- 1/2 cup (120 ml) neutral oil for shallow frying (vegetable, canola, or grapeseed)
- Lemon wedges, optional
For Serving:
- 2 tbsp honey, warmed slightly for drizzling
- Mixed greens or baby arugula, lightly dressed (optional) Notes on quality and substitutions:
- If you need gluten-free, use a GF flour and GF panko or crushed nuts.
- For a lighter version, coat and bake at 425°F (220°C) for 8-10 minutes, flipping once, until golden.
- Fresh tarragon gives the best aroma. Dried tarragon may be used but use less.
How to make Fried Goat Cheese with Tarragon + Honey: A Crunchy Delight
Step 1: Prepare the rounds and station (5 minutes)
- Slice the chilled goat cheese log into 8 even rounds and place them on a tray. Chill in the fridge 5-10 minutes if they feel soft.
- Set up a dredging station: flour in one shallow dish, beaten egg in a second, panko mixed with 1 tbsp chopped tarragon and a pinch of salt and pepper in a third.
Step 2: Coat the goat cheese (5 minutes)
- Lightly dust each round in flour, shaking off excess. Dip into the beaten egg, then press into the panko mix, ensuring an even, compact coating. For extra stability, repeat the egg and panko step once more to create a double crust.
- Place coated rounds on a plate and chill for 10 minutes to set the coating. This helps prevent bursting during frying.
Step 3: Fry until golden and crisp (6-8 minutes)
- Heat oil in a skillet over medium heat until it reaches about 350°F (175°C) or a small breadcrumb sizzles gently on contact.
- Gently add 2-3 rounds at a time without crowding. Fry 1.5 to 2 minutes per side, until deep golden brown and crispy. Use a slotted spatula and be gentle to avoid breaking the rounds.
- Transfer to a paper towel-lined plate to drain briefly. The center should be warm and soft but not melted into a puddle.
Step 4: Finish and serve (2-3 minutes)
- Arrange fried rounds on a small bed of dressed greens or on a platter. Drizzle each with warm honey and scatter remaining chopped tarragon. Squeeze a little lemon if desired for brightness.
- Serve immediately while crust is crunchy and cheese is creamy.
Visual cues:
- Crust should be golden brown and evenly colored.
- Cheese interior should be soft and yielding, not runny. If it flows too much, your rounds were too warm before frying or oil too hot.
Tips & Recipe Variations
- Use very cold cheese and chill after coating to prevent leakage.
- For extra crunch, use double panko coat or press panko firmly into egg wash.
- To avoid oil splatter, pat the coated rounds dry if any excess egg drips.
- Baking option: Preheat oven to 425°F (220°C). Place coated rounds on a parchment-lined sheet, spray with oil, and bake 8-10 minutes until golden, flipping once.
- Gluten-free option: Use crushed almonds or GF breadcrumbs instead of panko.
- Herb swap: Substitute chopped chives, rosemary, or thyme for tarragon for a different profile.
- Storage: Store cooled fried rounds in an airtight container up to 24 hours. Reheat in a 375°F (190°C) oven for 6-8 minutes to crisp the coating.
- Do not freeze fried rounds; texture will degrade. Unfried, coated rounds can be frozen on a baking sheet, then transferred to a bag for short-term storage.
Best Ways to Serve Fried Goat Cheese with Tarragon + Honey
- Serve as an elegant appetizer on small plates or as part of a cheese board with crusty bread, marinated olives, and fruit such as figs or pear slices.
- Top a simple mixed green salad with a fried goat cheese round for an elevated main-dish salad.
- Pair with a crisp white wine like Sauvignon Blanc or a sparkling wine to cut through the richness.
- Presentation tip: Place each round on a small smear of honey or fruit jam, finish with microgreens or extra tarragon sprigs for color.
- Nutrition note: One fried goat cheese round is indulgent; consider portioning 2 per person as an appetizer or 1 as a salad topper.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: You can coat the rounds and chill them for a few hours ahead, but fry them right before serving for best texture.
Q: Can I freeze leftovers?
A: Fried rounds do not freeze well. Instead, freeze the coated but unfried rounds for up to 1 month, then fry from frozen, adding a minute or two to the frying time.
Q: What can I use instead of honey?
A: Try a drizzle of balsamic glaze, fig jam, or a citrus-mint syrup for different flavor matches.
Q: How do I prevent the cheese from leaking?
A: Keep the cheese very cold, double-coat if needed, and do not overcrowd the pan. Chilling the coated rounds before frying helps set the crust.
Review
“Absolutely addictive. The contrast of crunchy panko and melty goat cheese with a touch of tarragon blew me away. This appetizer disappeared in minutes at our dinner party. Will make again and again.” – A. M.
Conclusion
This recipe is one of those small pleasures that turns ordinary moments into celebrations. The crisp exterior, creamy center, and sweet-herby finish make it an instant favorite for sharing. I hope you try it for your next gathering or quiet night in, and that it becomes part of your repertoire like it did for my family.
For a bright, complementary salad to serve alongside these bites, try this Snap Pea Salad with Blood Orange, Goat Cheese & Honey Tarragon Vinaigrette: Snap Pea Salad with Blood Orange, Goat Cheese & Honey …
If you make the recipe, please leave a comment and tell me how you served it. Enjoy the crunch and the honeyed finish.
Fried Goat Cheese with Tarragon and Honey
Ingredients
Method
- Slice the chilled goat cheese log into 8 even rounds and place them on a tray. Chill in the fridge for 5-10 minutes if they feel soft.
- Set up a dredging station: flour in one shallow dish, beaten egg in a second, panko mixed with 1 tbsp chopped tarragon and a pinch of salt and pepper in a third.
- Lightly dust each round in flour, shaking off excess. Dip into the beaten egg, then press into the panko mix, ensuring an even, compact coating.
- For extra stability, repeat the egg and panko step once more to create a double crust.
- Place coated rounds on a plate and chill for 10 minutes to set the coating.
- Heat oil in a skillet over medium heat until it reaches about 350°F (175°C).
- Gently add 2-3 rounds at a time without crowding. Fry 1.5 to 2 minutes per side, until deep golden brown and crispy.
- Transfer to a paper towel-lined plate to drain briefly.
- Arrange fried rounds on a small bed of dressed greens or on a platter.
- Drizzle each with warm honey and scatter with remaining chopped tarragon.
- Serve immediately while the crust is crunchy and cheese is creamy.
Notes
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