Baked Goat Cheese Fritters with Herbs Recipe - Foodess (2024)

• They’re baked, not fried. (I sound like an old-school Lays commercial.) I used a couplegood tricks to make baked goat cheese just as scrumptious as fried goat cheese giving you all the deliciousness without the grease.
• Crispy on the outside, soft inside. The fluffy Japanese Panko breadcrumbs create an extra-crisp coating, making these fritters irresistibly crunchy on the outside.
• Super easy. Goat cheese doesn’t melt and run in the same way that cream cheese or mozzarella does, making this an easy recipe that’s very forgiving.

• Goat Cheese Log: This is the star of the dish, providing the creamy, tangy base.
• Fresh Rosemary and Thyme: Optional, but these herbs add aromatic depth to the goat cheese.

• All-purpose Flour and Coarse Salt: They help the other coatings stick while adding a slight saltiness.
• Egg and Water: A simple egg wash mixture acts as the “glue” between the flour and the breadcrumb layers.
• Panko Crumbs: For that irresistible crunch. Panko has a lighter texture than other breadcrumbs, which makes an extra-crisp coating.
• Melted Butter: Adds richness and helps the fritters get that golden brown color to make baked goat cheese just as scrumptious as fried goat cheese.

• Different Flavors: Swap rosemary and thyme for minced chives, oregano, basil or parsley, or omit the herbs altogether. A little garlic powder and/or black pepper would also be nice.
• Gluten-Free: Use gluten-free breadcrumbs and flour.
• Goat Cheese Balls: Instead of making disk shapes by slicing the log of goat cheese, you can form the goat cheese into balls using lightly dampened hands.

• Small Bowl: For mixing the goat cheese and herbs.
See Also
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• Three Shallow Dishes: For the flour, egg, and breadcrumb mixtures.
• Parchment Paper: To line your plate and baking sheet.
• Baking Sheet: A basic pan where your fritters will bake to perfection.

• Start by preheating your oven to 425°F. Also, line a plate with parchment paper.
• In a small bowl, stir together the goat cheese, rosemary, and thyme. Roll and flatten the mixture into discs about 1/2-inch thick. Place them on the parchment-lined plate. Freeze for 10 minutes to firm them up.

• Set up three separate bowls. One for flour and salt, another to whisk egg with water, and the last one for panko breadcrumbs mixed with melted butter.
• Take each goat cheese disc and coat it in flour, then egg, and finally the breadcrumb mixture. Put them back on the plate and freeze for another 30 minutes.

• Line a baking sheet with parchment paper. Place the frozen fritters on it.
• Slide the baking sheet into the preheated oven and bake for 8 minutes. You’re aiming for a golden-brown, crispy outside and a gooey, warm inside.

• Fried Variation: For a traditional fried approach, heat 2″ oil in a skillet to 350°F and fry the prepared goat cheese fritters for about 2 minutes on each side, or until golden brown. Work in small batches over medium heat. Drain on paper towels.

• Air Fryer Variation: To air fry, preheat your air fryer to 375°F. Spray the goat cheese fritters with cooking spray and cook in a single layer (you may have to work in batches) for 6-8 minutes, flipping halfway through, until they’re crispy and golden.

• Temperature Check: Use a kitchen thermometer. The internal temperature should reach at least 145°F. This ensures the middle is gooey perfection and not still cold.
• Visual Cues: Look for a golden-brown exterior. The coating should be crispy, not soggy.
• Touch Test: Gently press the fritter. It should give a little and be softened in the middle.

• Freezing: You can prepare the goat cheese discs and coat them as directed, then freeze them on a parchment-lined plate before transferring to a freezer-safe bag or airtight container. Bake from frozen, adding a couple of extra minutes to the cooking time.
• Refrigerating: Once baked, these fritters can be stored in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
• Room Temperature: If serving within a few hours, it’s okay to leave the fritters out at room temperature. However, they’re best when fresh and hot.

Dips: Pair these fritters with a variety of dips to suit all tastes. Think lemon yogurt sauce, ranch dressing, warm tomato sauce, or an olive tapenade for more adventurous palettes.

• Presentation: Serve on a platter with a sprinkle of fresh herbs for color. Lemon wedges on the side add a fresh touch. A drizzle of honey is also delicious.
Side Dish: These fritters make a great side dish to a main course like lemon pepper honey chicken or grilled flank steak. They can also be served as part of a tapas-style meal with other small dishes.
Main Dish: They also make a delicious addition to a main-course lunch salad, like couscous salad with lemon dressing , watermelon goat cheese salad with mint or strawberry spinach salad with goat cheese and almonds.

• Skipping the Freezing Step: Freezing the goat cheese discs helps them hold their shape while baking. Don’t skip this or you’ll end up with melted blobs.
• Overmixing the Goat Cheese and Herbs: Mix just until the herbs are evenly distributed. Overmixing can make the cheese too soft.
• Overcrowding the Baking Sheet: Give each fritter enough space. If they’re too close, they might not crisp up properly.

• Fluffy Panko: Opt for Japanese Panko breadcrumbs for a lighter, crispier texture.
• Butter Matters: A little melted butter in the panko mixture adds fat and helps with browning, making your baked fritters taste more like they’re fried.
• Oven Position: Bake on the middle rack for even heat distribution.
• Check Internal Temp: Use a digital thermometer to ensure the fritters have reached an internal temperature of 145°F; this ensures the cheese is hot and gooey inside.
• Quick Serve: Serve immediately for the best texture and flavor, as the cheese is gooey and the coating is at its crispiest.

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Last Updated on November 27, 2023 by Jennifer Pallian BSc, RD