Goat Cheese Croquette Recipe: For the Tapas Party Files

 

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

Makes 4

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.


6 Comments

  1. Posted March 19, 2009 at 4:03 am | Permalink

    MMMMM…Lauren, this souds as music to my mouth!!!! Love it!! Beautiful picture too!!

  2. Posted April 8, 2009 at 3:57 pm | Permalink

    This was pretty amazing. It’s a keeper for sure.

  3. Mary
    Posted July 24, 2009 at 4:47 pm | Permalink

    Use kitchen tongs, not a thong, to remove food from the frying pan.

  4. Lauren
    Posted July 25, 2009 at 12:20 pm | Permalink

    Mary – You’re right, it might be challenging to use a thong for this purpose. Clearly, I need an editor. Cheers!

  5. Posted June 6, 2010 at 6:38 pm | Permalink

    Wow! I want these. They have some at a new restaurant called Swordfish in my area. The place was trendy and over priced but these kept me going back. I will have to make them myself now :D

  6. Posted June 6, 2010 at 6:52 pm | Permalink

    PKK – I hear ya – a trendy restaurant inspired these as well! Cheers.

Post a Comment

Your email is never shared. Required fields are marked *

*
*