Ingredients
- Colman's Cranberry Sauce
- 1 cup Flour (plain)
- 2 Eggs
- 1 cup Breadcrumbs
- Salt & pepper
- 3 Soft Goat CheeseLarge
I have been wanting to try these at home for as long as I can remember. I recently plucked up the courage to try making them and my goodness they’re going to become a staple in my kitchen. I have taken notes of dos and don’ts every step of the way so that I can bring you the most practical recipe possible. I also tried a number of cranberry sauce brands we can find locally, but the Colman’s one is superior on so many levels. It’s rich and not overly sweet. It perfectly compliments the saltiness of the goat cheese. Please do let me know in the comments section below if you have tried these at home.
Steps
1 Done | Begin by freezing the cheese for about 15 minutes so that it’s easier to slice (only slice them if you feel they are too thick. The local Benna soft cheese can in fact be halved into two). Place the cheese on a paper napkin to remove access moisture. |
2 Done | Place the eggs (beaten), breadcrumbs and flour in three separate bowls. Dip the cheese one by one into the flour first, covering well, then the eggs and then into the breadcrumbs. Remove any access crumbs and fry on a well-oiled, heated pan. |
3 Done | Let them fry for about 7 minutes on each side. I would avoid flipping them (even though you’re tempted to!) because they’re fragile at this point. When you start seeing the rims brown, flip and fry the other side. |
4 Done | Once done, lay them on a paper napkin to remove the access oil. Place on a platter and serve with Colman’s Cranberry Sauce. A-mazing. |
2 Comments Hide Comments
Were fresh (ta’ l-ilma) ones used, or the the drier ones?
tal-ilma 🙂