These goat cheese croquettes come straight from the “Fraiche Food, Fuller Hearts Cookbook” by Jillian Harris and Tori Wesszer and are sure to delight. The brand new cookbook is full of classic and every-day recipes that are modern, healthy, and plant forward!
INGREDIENTS
- 1 log (11 ounces/300g) goat cheese or vegan cream cheese
- 3/4 cup (175 ml) panko crumbs
- 1/4 teaspoon (1mL) salt
- 1/4 teaspoon (1mL) pepper
- 1/4 cup (60 mL) all-purpose flour
- 2 eggs
- Avocado oil or Canola oil for frying
METHOD
- Unwrap the goat cheese log and freeze it on a small baking sheet lined with parchment paper for 30 minutes to 1 hour. This will keep the cheese firm during frying.
- When the cheese is cold, use a sharp knife to cut the log crosswise into ½-inch (1 cm) thick slices. If needed, reshape the cheese slices into smooth patties with your hands. If using vegan cream cheese, scoop 1-tablespoon (15 mL) balls onto a baking sheet and freeze for 30 minutes to 1 hour before pressing into patties.
- Set out 1 shallow medium bowl and 2 shallow small bowls. In the medium bowl, stir together the panko crumbs, salt, and pepper. In the first small bowl, place the flour. In the second small bowl, beat the eggs.
- To prepare the croquettes, dredge 3 or 4 goat cheese rounds in the flour, coating all sides. Place the cheese in the egg, turning to coat and letting excess drip off. Finish with the panko, coating both sides. Transfer to a large plate. Repeat to coat the remaining goat cheese rounds.
- Pour ¼ inch (5 mm) of avocado oil into a small, heavy-bottomed frying pan over medium heat. Working in batches, fry the croquettes until golden brown, about 2 minutes per side, adding more oil to the pan as needed. Transfer the croquettes to a plate lined with paper towel to absorb excess oil or to a rack. Serve hot or at room temperature. Store the croquettes in a resealable container in the fridge for up to 2 days and reheat in the oven if desired.