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Fried Goat Cheese with Mint and Arugula
I don't normally like goats cheese but pan frying it takes it to a level of gorgeous.
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Course:
Main Dish, Salad, Side Dish
Cuisine:
American
Keyword:
Cheese, Eggs, Fried Goat Cheese, Goats Cheese, Herbs, Salad
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
people
Calories:
375
kcal
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Ingredients
Metric
Imperial
12
oz
goat cheese
chilled
1
large
eggs
beaten
1
small
onion
finely chopped
1
tbsp
balsamic vinegar
1
tbsp
olive oil
1
cup
arugula
1/4
tsp
nutmeg
1/4
tsp
dried thyme
1/2
cup
mint
chopped
1
pinch
ground pepper
to taste
1
pinch
salt
to taste
Vegetable oil
flour
to cover cheese
Instructions
Slice the cheese into 1/2-inch (1 cm) rounds.
12 oz goat cheese
Add the flour with the nutmeg in a small dish and stir to combine. Add the beaten egg to a separate dish.
1/4 tsp nutmeg,
flour,
1 large eggs
Dredge with flour, dip into the egg mixture, and dredge with flour again. You can do this in advance and chill the cheese unitl needed.
Heat 1/4 inch (5 mm) of oil in a skillet over high heat until very hot.
Vegetable oil
Carefully fry the cheese, a few at a time, until golden brown on both sides.
Drain on paper towels.
Combine the onion, vinegar, olive oil, salt, pepper, arugula and mint in a small bowl and toss to combine.
1 small onion,
1 tbsp balsamic vinegar,
1 cup arugula,
1/4 tsp dried thyme,
1/2 cup mint,
1 pinch ground pepper,
1 pinch salt,
1 tbsp olive oil
Place a small bed of the mint and arugula mixture on each plate and top with the fried cheese.
Nutrition
Calories:
375
kcal
|
Carbohydrates:
7
g
|
Protein:
23
g
|
Fat:
29
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
120
mg
|
Sodium:
385
mg
|
Potassium:
383
mg
|
Fiber:
3
g
|
Sugar:
4
g