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These crispy goat cheese croquettes are an appetizer that everyone will love! Creamy goat cheese mixed with thyme, breaded with Panko and fried until crispy and golden. Then drizzled with honey, and sprinkled with finely chopped walnuts and almonds.
If you love goat cheese, there are so many creative ways to incorporate it into a variety of recipes. Try this strawberry goat cheese salad, this goat cheese mac and cheese or this fig & goat cheese pizza.
- These goat cheese croquettes are a crispy & flavorful appetizer that everyone will enjoy.
- Goat cheese + thyme + honey + walnuts + almonds all taste delicious together.
- These croquettes are easy to prepare and freeze ahead of time.
- It’s a great recipe to use up leftover goat cheese.
- The recipe can be adjusted to tone down the goat cheese flavor for those who aren’t goat cheese lovers.
Ways to Serve Goat Cheese Croquettes
- As a party appetizer. These are the perfect bite-sized appetizer for a crowd. Serve them on a platter with toothpicks for guests.
- As a side dish. A few goat cheese croquettes on the side of a main dish make a delicious addition to any meal.
- On salad. Add them to any salad that would go well with goat cheese, such as in this strawberry goat cheese salad.
Ingredients & Substitutions
- Goat Cheese: Use a high quality, plain goat cheese that you enjoy the taste of. You can substitute this with a flavored goat cheese, such as a cranberry goat cheese or herbed goat cheese, but if you do, don’t add in the extra dried thyme.
- Thyme: Dried thyme adds some flavoring to the goat cheese and goes well with the honey topping. Dried rosemary would work well as a substitute.
- Flour: This is for the first step of the breading process.
- Egg: Egg is used to coat the croquettes after being dipped in flour and helps make the bread crumbs stick.
- Panko Breadcrumbs: Don’t substitute Panko breadcrumbs for regular bread crumbs. Panko breadcrumbs are much lighter and crispier. You should be able to find them in your local grocery store, but if not, you can find them online.
- Honey: A little drizzle of honey on top of these croquettes adds a bit of sweetness.
- Nuts: A combination of finely chopped walnuts and sliced almonds add extra crunch and flavor. You could substitute these for pistachios or pecans.
- Canola Oil: Canola oil or vegetable oil work well for frying. Do not use olive oil.
- A small baking sheet that will fit in your freezer.
- Parchment paper to place the goat cheese croquettes on.
- 3 small bowls for your breading station.
- A small frying pan with high edges for deep frying.
- A splatter screen to prevent oil splashes when frying.
- A slotted spoon to add and remove the goat cheese croquettes from the frying pan.
- Cocktail picks for serving the croquettes.
Step 1: In a small bowl, use a fork to mix the goat cheese and thyme together until evenly combined.
Step 2: Use your hands to roll the goat cheese into small 2 teaspoon-sized balls.
Step 3: Bread each croquette. First dip each one into the flour, then coat it in the egg, then dip it into the Panko, pressing so the bread crumbs stick well. Place on a baking sheet lined with parchment paper. Place in the freezer for 20 minutes.
Step 4: Heat an inch of oil in a deep frying pan to 350F to 365F. Cook each goat cheese croquette until golden brown and crispy. Turn the croquettes as they cook so all sides are cooked. This should take about 45 seconds to 1 minute. Use a slotted spoon to remove them from the oil. Place them on a serving plate.
Step 5: Drizzle the honey over the croquettes. Then, sprinkle the finely chopped walnuts and sliced almonds on top.
Make Ahead & Storage
Make ahead: These goat cheese croquettes don’t store well once cooked. The best way to prepare these ahead of time is to bread them, but not fry them. Instead, store them in an airtight ziploc bag until you are ready to cook them.
Before frying, let them partially thaw at room temperature for 20 to 30 minutes. They may take a bit longer to cook than croquettes that were not fully frozen.
Storage: These croquettes are best enjoyed fresh. Try to only fry as many as you plan on eating. That being said, if you do have leftovers, store them in an airtight container in the fridge for up to 2 to 3 days.
Reheat them in the oven or mini oven at 350F for 10 to 15 minutes until warm.
- Fully coat the goat cheese in egg. When breading the croquettes, make sure the egg completely coats and sticks to the ball of goat cheese. This makes sure the Panko crumbs will hold well.
- Don’t skip freezing the croquettes. It is important to let the croquettes sit in the freezer for 20 minutes before frying them, otherwise they will fall apart.
- Test the oil temperature before frying. When deep frying, use a thermometer to check the temperature of the oil is between 350F and 365F. If the oil isn’t hot enough, the croquettes will absorb too much oil. If the oil is too hot, it will cook the outside too quickly and won’t warm the inside enough.
- Shallow fry the croquettes instead of deep frying them. For a healthier option, shallow fry the croquettes. Put just a small layer of oil in the pan for frying. You will need to turn the croquettes more frequently so all sides are cooked. It will also take an extra 1 to 2 minutes for each croquette to cook.
- Make them larger. Croquettes typically have an oblong shape and are a bit larger in size than these goat cheese ones. Double the size you make each croquette if you prefer that shape. Keep in mind that larger croquettes will taste more strongly of goat cheese.
- Add in some mozzarella. For people who don’t like the strong tanginess of goat cheese, adding in mozzarella can balance out the flavor. Make each croquette out of 1 teaspoon of goat cheese and 1 teaspoon of finely grated mozzarella cheese.
- Use flavored goat cheese. Goat cheese is often sold in different flavors, such as cranberry, blueberry or mixed herbs. If you substitute the plain goat cheese for a flavored one, don’t add in the extra dried thyme.
Yes. But it is best to freeze the croquettes before they have been fried. Bread the croquettes and freeze them until you want to serve them.
If the croquettes are falling apart while you are frying them, it is likely because they aren’t frozen enough. Put the uncooked ones back in the freezer for 10-15 minutes.