Frydays need to get healthier around here. But, you know, in our own time. That means we’re taking baby steps, which really means we’re just putting what we fry on top of a salad and calling it “better for you.” So think of these as nothing more than giant, warm, gooey, crunchy sundried-tomato-goat-cheese croutons. Are they better for your waistline? Probably not. Better for the general enjoyment of your life? Most definitely.
If I see sun-dried tomatoes and goat cheese on a menu, that’s what I’m ordering. They’re a favorite combination of mine and I knew it was only a matter of time before I’d throw them in a frying pan together. What came out was even better than I expected. This one’s for all you likeminded sun-dried tomatoes and goat cheese fanatics out there.
The players: goat cheese, sun-dried tomatoes, flour, egg, panko bread crumbs, salt, thyme and oil for frying.
You start by mixing the goat cheese and sun-dried tomatoes, and shaping the mixture into lovely medallions like the ones you see above.
To keep the goat cheese from falling apart in the frying stage, place the rounds on a plate and keep them in the freezer as you make your way through the rest of the recipe.
Next, prepare the dipping station. It should look a little something like this with the flour, egg and panko/salt/thyme in three separate dishes and in that order.
Heat oil until it’s ready for frying. And when you’re ready to start, remove the goat-cheese rounds from the freezer and coat them first with flour, then egg, followed by breadcrumbs.
Place the goat-cheese rounds in the frying pan and fry until golden, about 2 minutes per side. Remove the rounds from the oil and place on a plate lined with a paper towel to drain any excess oil.
I served mine over a salad of shaved brussel sprouts, whole dried cranberries, sunflower seeds and Trader Joe’s Cranberry Walnut Gorgonzola dressing. It’s a really tasty combination that I picked up from my friend Megan, and if you can buy the brussel sprouts already shaved, the salad takes almost no effort.
That’ll do for this attempt at a healthier Fryday. I hope you have a great weekend. TGIFryday.
- 5 ounces goat cheese
- ¼ cup sun-dried tomatoes, diced
- ½ cup flour
- 1 egg, whisked
- ½ cup panko bread crumbs
- ½ teaspoon salt
- ¾ teaspoon thyme
- vegetable oil for frying
- In a small bowl, combine goat cheese and sun-dried tomatoes, mix them together.
- Using your hands, divide cheese mixture into about 6 balls, patting and forming each one into rounds about 2 inches wide. Transfer rounds on a plate and place in the freezer.
- As the goat-cheese rounds harden a bit, prepare your dipping station. Place flour, whisked egg and panko bread crumbs in their own individual small, shallow dishes. Add salt and thyme to the panko dish and mix together.
- Next, heat just enough oil to fry the sides of the goat-cheese rounds in a large non-stick pan set over medium-high heat. You'll know the oil is hot enough for frying when a dash of flour in the oil sizzles and spits back at you.
- Once the oil is heated, remove the goat cheese rounds from the fever and begin the dipping process. Lightly coat each round in flour, then dip in egg, followed by the breadcrumb mixture until evenly coated.
- Gently place the goat cheese rounds in the pan and fry until golden brown, about 2 minutes per side.
- Remove from oil and place on a plate lined with a paper towel to drain off any excess oil and cool.
- Serve as is or on top of a salad. Enjoy.