Crispy Fried Goat Cheese Pretzel (Printable)

Tangy goat cheese medallions with crunchy pretzel coating, fried until golden and crisp.

# What You'll 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

→ Optional Garnish

06 - 1 tbsp fresh chives or parsley, finely chopped
07 - Honey or balsamic glaze, for drizzling

# How To Make It:

01 - Slice the chilled goat cheese into 8 even rounds, about 1/2 inch thick. Use dental floss for clean cuts if desired.
02 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with crushed pretzels.
03 - Working one at a time, coat each goat cheese medallion in flour, dip in egg, then coat thoroughly with crushed pretzels, pressing gently to adhere.
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 until about 1/4 inch deep and reaching 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 crispy pretzel exterior gives way to an impossibly creamy center that feels like a secret between you and the pan
  • These come together in under 30 minutes but taste like something from a restaurant appetizer menu
02 -
  • Chilling the goat cheese thoroughly before slicing prevents it from turning into a sticky mess that refuses to hold its shape
  • Crowding the pan drops the oil temperature and makes the crust soggy instead of crisp
03 -
  • Use unflavoured hard pretzels instead of soft ones; they create a sturdier crust that holds up better to hot oil
  • A quick chill in the freezer for 10 minutes before frying helps the cheese hold its shape even if your kitchen runs warm

Go Back