Crispy Fried Goat Cheese Pretzel Crust (Print Version)
Golden fried goat cheese medallions with salty pretzel coating, creamy inside and crunchy outside.
# What You Need:
→ Cheese
01 - 8 oz fresh goat cheese (chèvre), cold
→ Crust & Coating
02 - 1 cup pretzels, finely crushed
03 - 1/2 cup all-purpose flour
04 - 2 large eggs
→ Frying
05 - 1/2 cup vegetable oil for frying
→ Optional Garnish
06 - 1 tbsp fresh chives or parsley, finely chopped
07 - Honey or balsamic glaze for drizzling
# Directions:
01 - Slice the chilled goat cheese into 8 even rounds, about 1/2 inch thick. Use dental floss for clean cuts if desired.
02 - Place the flour in one shallow bowl. Beat the eggs in a second shallow bowl. Place the crushed pretzels in a third shallow bowl.
03 - Working one at a time, gently coat each goat cheese medallion in flour, then dip in egg, and finally coat thoroughly with crushed pretzels, pressing gently so the crust adheres.
04 - Place coated medallions on a plate and refrigerate for at least 15 minutes to help the crust set.
05 - Heat vegetable oil in a skillet over medium heat. The oil should be about 1/4 inch deep and reach 350°F.
06 - Fry the chilled goat cheese medallions in batches for 1–2 minutes per side, or until crisp and golden brown. Do not overcrowd the pan.
07 - Remove with a slotted spatula and drain on paper towels. Serve warm, garnished with fresh herbs and a drizzle of honey or balsamic glaze if desired.
# Expert Tips:
01 -
- The contrast between hot, crispy pretzel coating and cool, creamy goat cheese is honestly addictive
- These come together in under 30 minutes but look like something from a restaurant menu
02 -
- Chilling the coated cheese is the difference between a coating that stays put and one that slides off into the oil
- Don't skip the flour layer, it's what helps the egg actually stick to the cheese
03 -
- Use unflavored dental floss for the cleanest cheese slices
- Let the fried medallions rest for a minute before serving so the cheese sets slightly