Fried Goat Cheese

We bought a fryer about a year ago.  We do a lot of cooking at home, so I knew that this could be a health disaster.  We try to limit our fryer use to once a month, when we'll bust the sucker out and have an all out appetizer night.  The fried goat cheese is one of our favorite apps at Bocado, a local tapas restaurant.  While theirs is a-freaking-mazing, this is a pretty close second.

Ingredients:

• 2 4oz logs of goat cheese
• canola or peanut oil
• 1/2c flour
• 2 beaten eggs
• 1/2c italian bread crumbs
• a cup of hot water
• honey
• warm, sliced baguette

1. Place the goat cheese in the freezer for 15-20 minutes.  This makes the cheese easier to slice and work with.  Note:  You WILL get messy making this.  Just your hands, really.  If you make a bigger mess than that, I can't help you.
2. While the cheese is chilling, get your fryer ready.  Heat your oil to 350 degrees.
3. Prep your dredging station- I love my Pampered Chef dredging station.  It comes with three chambers and I use it all the time.  In one bowl, add your flour.  In another bowl, add the eggs and bet them.  In the third bowl, add the bread crumbs.  Have a butter knife and your hot water handy.
4. Remove the cheese from the freezer and cut in 1/2 inch slices.  In between slices, you'll want to dip the knife in hot water.  Dredge each slice (both sides) in the flour, then the egg, then the crumbs, and place on a parchment paper-lined baking sheet.
5. Once all your goat cheese is sliced and dredged, you're ready to fry!  Drop the goat cheese slices into the basket and cook for about 90 seconds, possibly 2 minutes.  Check after 90 seconds, you want a nice golden brown like in the photo.  Remove, drain on paper towels, and repeat until all your goat cheese has been fried.
6. Transfer to a serving platter and drizzle with honey.  Serve with warm, sliced baguette.

If you don't have a fryer, you can use a deep skillet and fry on your stove top.  I've done a buffalo variation of this as well.  All you need to do is roll the goat cheese in buffalo sauce after it's fried.  Serve it on a bed of greens and skip the honey.