Crispy Fried Goat Cheese

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Be still my heart. I think I would eat these every day if I could.

This is the first of my trio of holiday appetizer recipes that I developed for Sam’s Club. It’s definitely my new favorite munchy type thing.

These h’ors d’oeuvres are really easy to throw together on the fly. Basically, you take slices of goat cheese, dip them in beaten egg, then coat them in seasoned panko breadcrumbs, then fry in a little olive oil until crispy.


The outside crust is unbelievably crunchy and flavorful. The inside cheese is warm, creamy, and really smooth. The combination makes for a killer app.

The best part? Because goat cheese is more of a dry, crumbly cheese, it won’t melt and ooze all over as it cooks. (Granted, it’s in and out of the pan in a flash…)

You could also serve it as more of a main dish (say, for brunch), over a salad with some good garlic bread and a glass of red wine.

Tips for slicing goat cheese

  • To make the cheese a little easier to slice, pop it in the freezer for about 15 minutes before cutting to firm it up.
  • Use a sharp, non-serrated knife and wipe it down with a paper towel and warm water in between slices.
  • Try cutting it cheese-shop style, with a piece of clean stainless steel wire—or unflavored dental floss.

This recipe is easy to scale

This is one of those recipes that’s easy to scale up or down, depending on how many people you’re feeding. Once you get the basic technique down, it’s simple.

Because this is holiday season, I included a recipe for a whole pound of goat cheese, so you can feed all your hungry friends.

If you wanted to get really fancy, you could also mold the cheese into different shapes before frying.

Crispy Fried Goat Cheese

16 oz. goat cheese log
1 cup panko bread crumbs
2 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. granulated garlic
1/2 tsp. ground white pepper
pinch of kosher salt
2 eggs, beaten
1/2 cup of flour
olive oil

Yields about 8 pieces of fried goat cheese, depending on how thick you cut the cheese

Chill your cheese

Grab your goat cheese. I used Laura Chenel goat cheese, which comes from Sonoma County. Pop it in the freezer for about 15 minutes to firm it up so it’s easier to slice.

Prep your dredging station

While your cheese is chilling, put together the stuff you need to bread the cheese. Grab your panko bread crumbs.

Panko are extra crispy Japanese bread crumbs, made from crustless white bread. You can find them at most major grocery stores these days. If you can’t find panko, you can order them online, or substitute regular breadcrumbs in a pinch.

Put the panko in a medium-sized bowl. Add the parsley, thyme, granulated garlic, ground white pepper, and kosher salt.

Stir to combine well.

Crack the eggs in a bowl. (I made a big batch, hence the extra egg in my picture.) Beat to scramble them.

Line a sheet pan or plate with wax or parchment paper.

Put the flour on a plate or in a shallow bowl. By now, your counter should look something like this.

Slice & bread the cheese

Grab your cheese out of the freezer. Slice it into 1/4 – 1/2-inch pieces. Use a sharp knife.

Wipe the knife off with a warm, wet paper towel in between cuts.

Now, your slice may crumble a little. If it does, don’t fret. It’s cheese, after all: Just smoosh it into a rough round shape and keep going.

Put the cheese in the flour. Flip it gently to coat on both sides.

Drop the floured cheese into the beaten egg. Flip it gently to coat with egg on both sides.

Lastly, put it into the seasoned panko breadcrumbs. Flip it to coat on both sides.

Your finished cheese should look like it’s wearing a crunchy little sweater by the time you’re done.

Put it on your lined pan or plate.

Repeat with the rest of the cheese. You could do this maybe an hour ahead of time and keep them in the fridge.

Fry the cheese

(Sigh. Those words just make me happy…) Put a little olive oil in a nonstick pan. Use just enough to coat the bottom of the pan. Set it on the stove over high heat. When the oil shimmers, you’re ready to fry.

Grab one of your slices of breaded goat cheese. It’s going to sound silly, but I pick them up like this. It helps keep the coating on, and helps keep them from falling apart when you lift them.

Set the cheese down gently in the hot oil. It should start to bubble around the edges immediately. Repeat with the rest of the cheese. Depending on the size of your pan and how many pieces you’re frying, you might need to fry in batches so you don’t crowd the pan. (A crowded pan means your food will almost steam, instead of fry, and you’ll wind up with soggy cheese….and nobody needs that.)

Keep an eye on your cheese…it cooks fast. When the cheese is brown on the bottom (this will happen very quickly), flip it over carefully with a spatula.

When it’s brown on the second side, remove the cheese from the pan, and transfer to a paper towel or paper bag lined plate. If you’re fying a lot of these little guys, you could try keeping them warm in a super low (like 150 degrees) oven, so the cheese doesn’t melt.

Serve and enjoy!

Transfer the fried goat cheese to a serving platter.


Stay tuned for another fabulous holiday app!

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

85 COMMENTS

  1. this exact recipe is one Wolfgang Puck came up with years ago (and I’ve been making ever since) He sets it atop mesclun tossed in vinagrette with pine nuts and citrus supremes-awesome!

  2. this is so good, did it on New Year eve to bring at a party and it was a success!!
    just love all the pictures…you can never go wrong, thanks Jessie
    from Montreal, Canada

  3. This looks really, really good! I love goat cheese and will try this soon. I bookmarked it already, that is step # 1 🙂
    I am especially thankful for the detailed description and all the photos since I’m not a very talented cook…

  4. Thank you so much for the recipe and detailed pictures! My boyfriend and I had this at a B&B and he bought me goat cheese and said, “Please make what we ate at the B&B.” Without the recipe I was clueless. Thank you!

  5. i just tried these they came out great will do it again… i bought goat cheese to try for the first time n didnt really like it so i had to findout wat else can i do with it n thanks i loved it mmmmm

  6. What a great tutorial, Jessie! Love the detailed prep photos. And the closeups at the end .. I think I drooled on my keyboard! My name is Blondie and I am a cheeseaholic. LOL

    I’ll be trying these very soon. I think your suggestion of a nice fresh salad is perfect!

  7. My husband I make something similar every new year’s eve but instead of patties we make them into little balls. They’re amazing drizzled with some honey!!

  8. We tried these for breakfast this morning since all we had in the house was a log of goat cheese… AMAZING! Super rich but super delish! I did shove some jalapenos inside when they just came out of the fryer. Everything is better with jalapenos. =)

  9. These were a snap to make, and helped me use up what I had left of my goat cheese. I’m currently noming on this with a glass of Riesling. Delicious!

  10. I too am not a fan of goat cheese, but this is a terrific recipe even for those of us who don’t like goat cheese. I made them once without the seasoning and put them on top of a dollop of marinara sauce with a sprig of basil. I made them for my book group and I think everyone would have licked the plate if they’d been at home. I am going to make them for the same group again tonight and this time will season the bread crumbs. The chilling step is important. Enjoy. Thanks for such a good site.

  11. These were so good! I added some chilli flakes to the breading and finished it off with a drizzle of honey on top of fresh blueberries and spinach salad. YUM. I already want some more.

  12. I made these for a super bowl party I was invited to. I figured this dish, being somewhat dainty and more sophisticated then beer and chips, would not go too quickly. I was wrong. It disappeared within five minutes. There were leftovers of every dish but this one. Thanks for a fantastic recipe!!!

  13. Made these last night to go on top of a salad of spinach, olive tapenade, artichokes and grape tomatoes. Absolutely divine…crispy and creamy…so delicious! Thanks for the recipe!

  14. We usually use our goat cheese as part of a stuffing for chicken breasts, but I wanted to see how else I could use the ingredient outside of the main dish. Saw this recipe and looked no further. Threw them together as a last minute appetizer and my family loved it, especially the 12-month-old! It was AWESOME!

  15. What perfect timing! I was thinking about making a arugula, candied pecan, and dried cranberry salad with fried goat cheese on top when I stumbled upon your recipe. I love those up close pictures I can just picture the crunchy exterior and creamy interior to this cheese. BAM

  16. Had this for the first time a few weeks ago at Adam’s Inn in High Point~ Absoutely wonderful! Can be used as an appetizer or put on top of a salad made of fresh greens!

  17. Found you on pinterest and made this recipe tonight. Used the goat cheese rounds to go on my homegrown lettuces for dinner tonight. I changed some of the spices just b/c I did not want to dig around in the spice drawer! LOL! Thanks for the recipe. Have had something similar in restaurants and it was nice to re-produce at home and easy!

  18. OK…I have been wanting to try this for some time now. The Rooftop Cafe in Key West serves the fried goat cheese over mixed baby greens with pistachios and mango vinaigrette. I’ve made my mango vinaigrette…probably a quart….it just kept growing the more I tweaked it. I’ve got my baby romaine (hubby doesn’t like all the frilly mixed greens) crisping….toasting my pistachios.. and the goat cheese is in the freezer. Wish me luck! I’ll let you now how I make out 🙂

  19. These were amazing! I just made them and served them on top of a salad of mixed butter lettuce with pears, pine nuts and a homemade basil honey dressing. I can’t wait to make them as an appetizer with honey drizzle per the suggestions above … or by themselves to nibble with a glass of wine 🙂 Salad night isn’t my husband’s favorite but he loved this one!

  20. Costco had a great deal on goat cheese so I picked some up and made this tonight…very good! 🙂 Only complaint is the prep time.

  21. Fantastic recipe! Really good mixing toasted pine nuts or walnuts ground up and mixed with the flour if you like something different. These go really well on pesto chicken paninis with caramelized onions and roasted red peppers w/ roma tomato slice and romaine lettuce.

  22. The recipe was easy to follow and the end result was a success. My mother-in-law requested the recipe. I served them with mixed greens, red onions, toasted pecans, pears and vinaigrette. 😍

  23. Thanks a lot for a delicious and clearly explained recipe! Spray the knife with the non stick spray before cutting through the cheese. It makes cutting a lot easier.

  24. So glad I saw this on Pinterest! I made these last night, and they were delicious!! Thanks for sharing this recipe!!

  25. This was fabulous! Thank you for posting and including such detailed instructions and pictures. Made it for dinner tonight with my “famous” spinach salad dressed in olive oil, sweet balsamic glaze, raw red onion, cubed apples and pine nuts. With the fried goat cheese the flavors are divine! Tastes just like a restaurant salad!

  26. BEST TIP: You don’t even need to fry these. Just pop them in the toaster oven, 350 degrees, for about 8 mins or until brown. Easy Peasy!

  27. Made these, and THEY. ARE. SEX. I added some ceyenne pepper cut I love an extra kick. Amazing fresh. I did not like them reheated, it wasn’t the same.

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