I can only spare a minute today, so I’ll stick to the facts:
Fact #1: The only thing better than fried anything else is fried goat cheese.
Fact #2: The only thing better than fried goat cheese is fried goat cheese with caramelized shallots and a drizzle of honey.
Fact #3: Crispy outside, creamy, oozing center
Fact #4: Sweet, savory
Fact #6: Dinner party guests think you are a god(dess)
Goat Cheese Croquettes
Inspired by tapas restaurants in the East Village
1 4 oz log of fresh goat cheese, frozen
1 egg, beaten
1/2 cup panko (Japanese bread crumbs)
1 medium shallot, sliced into thin rounds
1/4 cup honey
olive or grapeseed oil
Warm 2 tablespoons of oil over medium heat. Slice the shallot across the equator into thin slices, and separate out each ring. When the oil shimmers, place the shallots in the hot oil and fry until they are brown and slightly burnt, stirring occasionally. Remove from the pan with thongs and allow excess oil to drain off on a paper towel.
Cover the bottom 1/8 inch of a large saute pan with oil and place over medium heat. Remove the goat cheese from the freezer and cut into four equal rounds (each weighing 1 oz). When the oil shimmers, dredge each round of goat cheese in the egg and then in the panko, ensuring that the round is covered on all sides.
Immediately place the rounds into the hot oil and allow them to fry for about 2 minutes, or until you notice the cheese in the middle of the rounds bulging out slightly. Carefully turn the rounds using a pair of thongs or a spatula (or both), do not to splash the hot oil. Allow the rounds to cook for another 2 minutes and then remove from pan. Allow excess oil to drain off on a paper towel.
Drizzle a bit of honey on the bottom of four small plates and top each with shallots and a goat cheese round. Drizzle a bit of additional honey over the top. Serve immediately.