Crispy Fried Goat Cheese Pretzel Crust (Printable)

Creamy goat cheese rounds with salty pretzel crust, pan-fried until crisp and golden

# 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 (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 - 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 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 Hints:

01 -
  • The texture alone is addictive, but what really keeps me making this is how something so restaurant fancy comes together in under 30 minutes.
  • These medallions have saved me more times than I can count when unexpected guests appear and I need to look like I had a plan all along.
02 -
  • If you skip the chilling step after coating, the pretzel crust will slide right off in the hot oil, leaving you with naked cheese and a messy pan.
  • Room temperature goat cheese creates a disaster situation, so keep it cold until the very moment you start slicing.
03 -
  • Use unflavored dental floss to slice goat cheese perfectly without sticking, a restaurant trick I use constantly now.
  • Keep a spare paper towel lined plate nearby for transferring fried medallions as they finish cooking.

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