There are some combinations that just plain work. And this almond crusted fried goat cheese with honey is one of them. I was reading Claudia Roden’s Spanish cookbook (my bible these days) and my eyes flew straight to her recipe for fried goat cheese with honey. It looked simple and delicious– the perfect snack. But there was just one problem– the first ingredient.
Matzo meal? I’d never heard of it! A quick Google search told me all I needed to know, but I didn’t need Google to tell me that finding it would be next to impossible at the last minute on a Sunday afternoon in Spain. So I improvised– and without having tried Claudia’s version, I have to say that I like mine better!
Instead of the matzo meal I used ground almonds and crushed butter crackers (like Ritz in the US or TUC in Spain). It made the perfect coating and added a nuttiness to the cheese that was out of this world!
The best part? You can prepare my almond crusted fried goat cheese with honey recipe in only 10 minutes. And you can even bread the cheese ahead of time and simply fry it up at the last minute, which makes it the perfect Spanish appetizer.
Almond Crusted Fried Goat Cheese with Honey
- 1/2 cup of crushed or ground almonds I used raw Marcona almonds and put them in a Ziploc bag and then crushed them with a meat tenderizer-- improvisation for a broken food processor!
- 5 Ritz crackers or any other butter cracker, crushed
- 2 egg yolks
- 4 slices of firm goat cheese don't use soft chevre for this, about 1/3 inch thick
- Olive oil for frying
- Floral honey I used orange blossom honey
- Crush the almonds and crackers, mix together and then spread on a plate.
- Lightly beat the egg yolks in a wide bowl.
- Coat each slice of cheese in the egg yolks, making sure the entire slice is covered.
- Coat in the almond/cracker breading-- again, make sure all parts of the cheese are equally covered.
- Heat the oil to medium high (but don't let it smoke) and fry the cheese until golden brown on each side, flipping carefully with a spatula after about 1-2 minutes per side.
- Let them rest on paper towels for a minute and then serve right away topped with your favorite honey.
This is a Spanish tapas recipe you are going to want to bookmark– and make again and again!