This week, for my Pinterest Recipe of the Week, I’ve teamed up with Joan of Arc Goat Cheese to recreate a recipe from Victoria McGinley for Fried Goat Cheese Croquettes. Goat cheese is one of those things that took me a long time to acquire a taste for, but now it’s one of my favorites anytime I’m looking for a recipe that feels a bit more gourmet and indulgent than your everyday meal.
This recipe for Fried Goat Cheese Croquettes is far easier than it appears, and makes for a lovely dinner salad. From start to serving, this took me about half an hour, and, I’ll let you in on some blogger secrets here. I made this quickly before running off to a dance class (on ClassPass – if you haven’t tried it, try it now while it’s $50 off!), so I knew I wouldn’t have time to eat and didn’t want it to get soggy with dressing between photographing and consuming a couple hours later. So, no dressing in these images, but I would go with a light homemade vinaigrette – that’s what I’m eating it with at the moment!
Fried Goat Cheese Croquettes
1/2 cup panko bread crumbs
1 tbsp dried rosemary
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
Extra virgin olive oil
Slice the goat cheese into 1/2″ slices. Out of the 4 oz. log, you should end up with 5 slices. Place these on a clean plate and into the freezer for about 10 minutes or until hardened, but not frozen.
While the goat cheese is in the freezer, crack the egg into a bowl and beat with a fork. Mix the bread crumbs, rosemary, garlic powder, salt, and pepper in another bowl, preferably one that will be easy to turn the goat cheese slices in.
Pour enough olive oil into a non-stick frying pan to coat the bottom – about 1/4″. Heat the oil over medium heat. While the oil is heating, coat each slice of goat cheese with egg and then dip into the breadcrumb mixture, making sure the entire goat cheese slice is coated. You may need to lightly press the mixture into the slice to make sure it sticks.
Add each of the goat cheese slices to the hot oil and cook for 2 minutes on each side or until golden brown. Place the cooked goat cheese onto a clean plate lined with paper towels to drain excess oil. Serve over a spring salad. Enjoy!
For anyone who may be curious, the bamboo flatware is actually from Target! I’ve had it for two years now and absolutely love it. The amber glasses are from Rue La La a few years back, but One Kings Lane actually has similar highball and DOF glasses at the moment.
This post is sponsored by Joan of Arc® but the content and opinions expressed here are my own.
These look delicious! I've been craving goat cheese lately 🙂 This will be the perfect recipe to try! Thanks for sharing 🙂