Herbed Baked Goat Cheese Fritters
These Baked Goat Cheese Fritters are a total crowd-pleasing appetizer. Serve them with something to dip — like ranch dressing or marinara.
You need goat cheese fritters in your life.
These baked goat cheese fritters are like a classy mozza stick. Warm and gooey goat cheese with herbs belies a crispy panko topping.
Choose your favourite dip to accompany them. I like ranch dressing (who am I kidding, I’m no classier than a mozza stick). Warm marinara sauce would be delicious, too, or something snootier like an olive tapenade.
Baked not fried.
(I sound like an old-school Lays commercial.)
It’s difficult to take a beloved fried treat and make it just as delicious in the oven. I employ a couple good tricks to make baked goat cheese just as scrumptious as fried goat cheese.
- A bit of melted butter worked into the coating.
- I opt for fluffy japanese Panko breadcrumbs.
The butter adds some fat (necessary for flavour!) and encourages that sought-after golden crispiness. Panko has a lighter texture than other breadcrumbs, which makes an extra-crisp coating.
Choose your herbs.
I used rosemary and thyme simply because that’s what I have growing in my garden right now. You could use just one or the other, swap in some minced chives or parsley, or omit the herbs altogether.
Don’t bread your fingers.
To bread the goat cheese fritters, you need three bowls: one with flour, one with egg, and one with the breadcrumbs.
The egg gives the breadcrumbs something to hold onto and the flour gives the egg something to hold onto.
The trick to keeping your hands clean is using one hand to dip in the egg and the other to dip in the dry ingredients. Otherwise, you’ll have monster fingers, heavily coated in breadcrumbs, by the time you’re finished. I’ve been breading things for over a decade and this is still tricky for my feeble brain to manage.
Put your freezer to work.
A quick trip to the icebox keeps the cheese from melting before the coating gets crispy in the oven. Let them firm up completely before baking.
- 2-113 g Goat Cheese logs
- 3/4 tsp minced fresh rosemary
- 3/4 tsp minced fresh thyme
- 4 tbsp all-purpose flour + ¼ tsp coarse salt
- 1 egg beaten + 1 tsp water
- 1 cup panko breadcrumbs
- 1 oz/2 tbsp melted butter
- Combine the goat cheese and herbs in a small bowl.
- Roll a scant two tablespoons of the goat cheese mixture between your palms to form a ball, then flatten it into a disc shape of ½”-inch thickness. Place it on a parchment-lined plate. Repeat with remaining goat cheese. You’ll get about 9 discs total. Freeze for ten minutes.
- Arrange three shallow dishes side by side. In the first, place 4 tbsp flour mixed with ¼ tsp coarse salt. In the second, beat 1 egg with 1 tsp water. In the third, place 1 cup panko breadcrumbs stirred with 2 tbsp melted butter.
- Coat each disc first in the flour, then the egg, and finally the breadcrumbs (press them in to adhere). Transfer each fritter back to the parchment-lined plate as you go and freeze again for 30 minutes.
- Meanwhile, line a baking sheet with parchment and preheat oven to 425ºF. Transfer frozen fritters to the prepared baking sheet and bake for 8 minutes.