If you like goat cheese, this fried goat cheese recipe will have your mouth watering!
Anyone with kids knows that life can get pretty chaotic! I had some strange delusion that once I became a stay-at-home mom that I’d have all this extra time on my hands but I’m just as busy as ever! What in the world was I thinking? I adore my girls and wouldn’t trade being a SAHM for anything, but I also love finding time to celebrate special occasions with my hubby or girlfriends! Everyone needs time to relax and celebrate life’s small victories…even if that victory is just making it through another week with our sanity intact!
Celebrate with Bertolli
Bertolli is celebrating as well and since it’s their 150 birthday, they’re celebrating 150 years of the 5 “F”s: food, fresh, fun, friends and family! They’re also giving us 150 awesome tips to bring Tuscany to our tables! If I can’t eat Italian food in Italy, this is the next best thing and these tips are really good!
Thinking of going out with friends gave me the idea for this delicious recipe. My girlfriends and I had a favorite restaurant that we’d visit on our nights out and we would always order the fried goat cheese…it was absolutely delicious! Now that I’ve moved away, I guess I’m just going to have to make it myself. I picked up my ingredents, as well as Bertolli’s Riserva Marinara with Parmigiano-Reggiano to dip it in.YUMM! Fried Goat Cheese with Marinara Dipping Sauce! #MyTuscanTable #ad Click To Tweet
I got everything together…my mouth was watering just thinking about this recipe!
How to make fried goat cheese
Start with 6 ounces of goat cheese and slice it into 12 pieces. Then take each of those pieces and shape them into balls using the palms of your hands. Put them on a piece of wax paper and place in the freezer for a few minutes while working on the next steps. You’ll need an egg, 1/4 cup of flour and 1/2 cup of Panko crumbs (you’ll also want to add 1 tsp of salt and 1 tsp pepper to the Panko).
Dredge the cheese in flour, dip in the egg, then coat with Panko crumbs.
Heat your oil (I used olive oil) to medium high and drop them in, then turn quickly to cook evenly on all sides. Remove them once they turn a golden brown. Add your Bertolli Riserva Marinara to the side, sprinkle some chives on top and they are ready to enjoy! I’ll have to admit, I don’t make fried food very often (okay, I never make fried food) so I was a little worried about how they might turn out. I’m happy to report that I had nothing to worry about…they were amazing.
Print the recipe
- Bertolli Riserva Marinara with Parmaiano-Reggiano
- 6 oz. Goat Cheese
- ½ cup Panko crumbs
- ¼ cup flour
- 1 egg (beaten)
- 1 tsp. salt
- 1 tsp. pepper
- ½ cup olive oil
- chives for garnish
- Slice goat cheese into 12 equal pieces
- Using the palms of your hands, roll cheese into balls, place on wax paper and put in freezer for approx. 5 minutes
- Combine Panko crumbs, salt and pepper
- Dredge cheese in flour, dip in egg then cover in Panko crumbs
- Heat oil on medium high and gently drop in the goat cheese
- Turn as they cook so they'll cook evenly. Remove from oil when they are a golden brown.
- Sprinkle with finely chopped chives, add the side of Bertolli marinara and enjoy!
Do you have a favorite dish when you go out to eat? Have you ever tried making it at home?
If you’re a fan of goat cheese, you’ll love these recipes: