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Fried Goat Cheese with Tarragon and Honey

A quick and elegant appetizer featuring crunchy fried goat cheese with fresh tarragon and a drizzle of honey.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: American, French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Goat Cheese Rounds
  • 8 oz fresh goat cheese log, chilled and sliced into 8 rounds Use tangy, fresh goat cheese for best texture.
  • 1/4 cup all-purpose flour, for dusting
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs Use panko for the best crunch; regular breadcrumbs work in a pinch.
  • 2 tbsp finely chopped fresh tarragon, divided Plus extra for garnish.
  • to taste Salt and freshly ground black pepper
For Frying
  • 1/2 cup neutral oil for shallow frying Vegetable, canola, or grapeseed.
  • 1 each Lemon wedges, optional
For Serving
  • 2 tbsp honey, warmed slightly for drizzling
  • to taste Mixed greens or baby arugula, lightly dressed (optional)

Method
 

Prepare the rounds and station
  1. 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.
  2. 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.
Coat the goat cheese
  1. 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.
  2. For extra stability, repeat the egg and panko step once more to create a double crust.
  3. Place coated rounds on a plate and chill for 10 minutes to set the coating.
Fry until golden and crisp
  1. Heat oil in a skillet over medium heat until it reaches about 350°F (175°C).
  2. Gently add 2-3 rounds at a time without crowding. Fry 1.5 to 2 minutes per side, until deep golden brown and crispy.
  3. Transfer to a paper towel-lined plate to drain briefly.
Finish and serve
  1. Arrange fried rounds on a small bed of dressed greens or on a platter.
  2. Drizzle each with warm honey and scatter with remaining chopped tarragon.
  3. Serve immediately while the crust is crunchy and cheese is creamy.

Notes

For a lighter version, coat and bake at 425°F (220°C) for 8-10 minutes instead of frying. Can also serve with various sauces for alternative flavors.