2 Portions washed salad greens
-like mesclun tossed with
-vinaigrette, or 2 granny
-smith apples, cored, cut in
-wafer thin rounds
Vegetable oil, for frying
1/4 c Flour
1 Egg, lightly beaten
1 1/2 c Fresh white bread crumbs
8 sl Fresh goat’s cheese, 1 1/2
-round 1/2-inch thick disks
Prepare dinner plates with a bed of dressed mesclun salad or apple slices.
In a deep pot, slowly heat to 350 degrees enough vegetable oil to
completely submerge the disks when deep fried. While this is heating up,
set flour, egg and bread crumbs in a 3 separate shallow plates; dip each
disk of cheese in flour, then in beaten egg and finally in fresh bread
crumbs, making sure breading completely adheres to all surfaces leaving no
cheese exposed.
With a slotted spoon or skimmer, lower the breaded cheese into the oil. Do
not overcrowd or the temperature of the oil will be lowered considerably
and the cheese will be greasy. Fry for 45 seconds only or until the crust
is deep golden brown. Briefly drain on absorbent towels and serve
immediately on garnished plates.
Variations: you can marinate the goats’ cheese first in a mixture of olive
oil, crushed black peppercorns, herbs and garlic. Pat dry before breading.
Mix some ground pecans or walnuts with bread crumbs.
Before breading, sandwich an anchovy fillet or chopped canned green chilis
between two 1/4inch rounds of mozzarella.
Yield: 2 servings
Yields
2 Servings