Cut the herbed goat cheese log into slices about 1/2 an inch thick. You’ll want to use a sharp knife for this step. Put the slices in the fridge for half an hour to firm them up. 

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In a bowl, mix together the flour, panko crumbs, cornstarch, Italian seasoning, salt, and pepper.

In a small bowl, beat the egg.

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Take the goat cheese slices out of the fridge. One slice at a time, dip each slice in the egg first and then in the panko mixture, being sure to coat all over. Set on a plate. Once all the goat cheese slices are coated, place them in the freezer for another half an hour.

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Put oil in skillet. Use enough oil to coat bottom of pan. Use a high temp oil. Heat the oil over medium heat in a skillet and fry the goat cheese slices for 1-2 minutes on each side or until golden. Remove from the skillet to a paper towel lined plate to remove excess oil.

 

In a small sauce pot, over low heat combine wine jelly, butter and Worcestershire until smooth. Only one minute or so. You do not want the mixture to be runny. 

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Top each fritter with a dollop of wine jelly mixture and a few strands of the basil. Serve immediately. These herbed goat cheese fritters are best when they are served warm.  

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Print recipe HERE.

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Recipe adapted from here.