14 minutes
Crispy goat cheese medallions with a golden crust, drizzled with fragrant honey.
Fine Matzo Meal
0 oz
each
Firm Goat Cheese, about ⅓ inch thick
slices
Olive Oil, for frying
tablespoons
Orange Blossom Honey, for drizzling
0 pot
1. Prepare Matzo Meal
Spread the fine matzo meal evenly on a plate, creating a bed for coating the cheese.
2. Beat Egg Yolks
Lightly beat the egg yolks in a shallow soup plate until they are smooth and slightly frothy.
3. Coat Cheese Slices
Carefully coat each slice of firm goat cheese in the beaten egg yolks. Once coated, place the cheese slices onto the plate with the matzo meal. Sprinkle a bit more matzo meal on top of each slice, pressing lightly to ensure the meal adheres to the cheese.
4. Heat Olive Oil
Heat two tablespoons of olive oil in a medium-hot nonstick skillet until the oil shimmers but does not smoke.
5. Fry Cheese Slices
Carefully place the coated cheese slices into the skillet. Fry them for about 1 to 2 minutes on each side, turning them gently with a spatula. Aim for a golden brown crust while keeping the center of the cheese soft and warm.
6. Serve and Drizzle Honey
Remove the cheese slices from the skillet and serve them immediately. Drizzle the fragrant orange blossom honey generously over the goat cheese medallions right before eating.
Choose a high-quality, creamy goat cheese with good flavor, and a complementary varietal honey like orange blossom or wildflower.
Enjoy the medallions warm for the best texture and flavor experience.
Ensure oil is at the correct temperature (around 350°F) and fry until golden without overcooking the cheese inside.
Use a sharp knife or unflavored dental floss and chill the cheese beforehand to make firm, clean cuts.
Fry in batches to maintain oil temperature and allow space for each medallion to become crispy.
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