Fried Chèvre with Onion Confit Tapa
This delicious appetizer is a meal unto itself, part of a multi-course tapas menu or an item on a buffet. Tangy, crisp rounds of fried chèvre paired with a sweet and creamy onion confit is a delightful combination.
Equipment
- large skillet or pot
- 4 quart sauce pan
- hot oil thermometer
- large slotted spoon or spider (long handled spoon with a basket)
- large plate or wire tray with paper towel
Ingredients
Fried Chrève
- 10 oz goat cheese log, firm texture
- 1 cup dried bread crumbs
- 1 cup panko
- 1 egg
- 1-2 cups high heat cooking oil canola, grape seed, vegetable
Onion Confit
- 4-6 large white or brown onion
- ¼ cup white sugar
Instructions
Onion Confit 2-3 hours prior to serving - can be made ahead and reheated.
- Peel and slice the onions. Place into a large skillet or pot.
- Cook over a low flame until the onions begin to caramelize - about 2 hours. Stir often and check that they are not burning.
- Add the sugar and continue cooking for about 1 hour until the onions are soft and creamy in texture.
- Remove from the heat. The confit can be stored for up to a week. It is delicious hot or cold. Reheat slowly on the stovetop over a low setting or in the microwave.
Fried Chrève
- In a bowl, combine the bread crumbs and panko.
- Crack the egg open and place it into a separate bowl. Whisk to combine the yolk and white.
- Place oil into the saucepan and heat until it reaches 360°F. There should be enough oil in the pan to immerse the breaded slices of cheese, at least one inch. The pan should be deep enough to leave room for the oil to bubble and rise when the cheese is added.
- Starting with the egg followed by the breadcrumb mix, carefully dredge the cheese until it is covered with breadcrumbs. If necessary, repeat the procedure until the slice is thoroughly covered.
- In small batches, place cheese into the oil and cook until it is golden brown, about 1-2 minutes. The oil temperature will drop when the food is added, so adjust the temperature higher to bring the oil back to 360°F. Watch the heat carefully and adjust up or down as needed. You don't want to burn the breading before the cheese has a chance to soften. Turn the cheese in the oil to get an even color.
- Remove the cheese and place on a wire rack or paper towel to drain. The fried cheese can be kept in a warm 200°F oven for up to 30 minutes.
Notes
Cutting the cheese: Goat cheese logs can be dry and crumbly. I use waxed dental floss to get a clean cut through the cheese. A very sharp serrated knife dipped in hot water will also work.
