Recipe for cooking fried goat cheese with mint
Jewish and Eastern European Recipes :: Jewish and Eastern European Appetizers and Snacks
Although the mint is what gives this dish its unmistakable Middle Eastern flavor, watercress, arugula, or other flavorful fresh greens may be substituted.1 (12 ounce) log goat cheese, well chilled
Flour (for coating)
1 egg, well beaten with 1/4 tsp. dried thyme
and a grating of fresh nutmeg
Canola (or other vegetable) oil (for frying)
1 small onion, finely chopped
1 Tbsp. balsamic or red wine vinegar
1 Tbsp. olive oil
Salt and freshly-ground pepper, to taste
1/2 c. chopped fresh mint leaves
Slice the cheese into 1/2 in. thick rounds. Dredge with flour, dip into the egg mixture, and dredge with flour again. This may be done ahead, and the cheese rounds refrigerated until ready to cook.
Heat 1/4 in. of oil in a skillet over high heat until very hot. 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, and mint in a small bowl and toss to combine. Place a small bed of the mint mixture on each plate and top with the fried cheese.
Serves 4 to 6.
