Fried goat’s cheese & beetroot crisps
Flori Porja
A fried cheese tapas dish from Brindisa’s head chef
Recipe Meta
Prep
10 mins
Cook
2 mins
Serves
1-2 as a starter or tapas plate
Difficulty
Easy
Ingredients
- 80g slice of Monte Enebro goat’s cheese
- 15g plain flour
- 1 whole egg + 1 egg yolk
- 50ml rapeseed oil
- 2 tsp orange blossom honey
- A few fresh thyme leaves
- A few beetroot crisps
Method
Sift the flour into a shallow bowl. In a second bowl, beat the egg and additional egg yolk.
Pour the rapeseed oil into a frying pan and heat over medium heat. Pass the slice of cheese through the egg and flour twice to get it nicely coated. Once the oil is hot, fry the cheese for around 30 seconds on each side. Remove from the pan and place on a cloth to remove any excess oil.
Serve on a plate drizzled with the honey, plus a scattering of thyme leaves and beetroot crisps and a sprinkle of sea salt.
