Crispy Fried Goat Cheese Pretzel Crust (Printable Version)

Golden fried goat cheese medallions with crunchy pretzel coating and creamy center.

# 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

# 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 - 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 the salty pretzel crunch and creamy tangy center is absolutely addictive
  • These come together in under 30 minutes but taste like something from a restaurant kitchen
  • Fried cheese somehow feels acceptable when dressed up this elegantly
02 -
  • If your cheese rounds start softening while breading, pop everything back in the freezer for 10 minutes and continue
  • The oil needs to be hot enough that the pretzels sizzle instantly but not smoking hot
  • Working quickly during the frying step is essential since cold cheese hits hot oil and starts melting immediately
03 -
  • Use unseasoned pretzels if possible; salted ones can make the final product overwhelmingly salty
  • A splatter screen is worth getting out; these can spit and pop more than you'd expect
  • Let the fried medallions rest for exactly one minute before serving to set the crust

Go Back