Deep Fried Goat’s Cheese
Deep Fried Goat’s Cheese & Berry Compote
Recipe by: Carey Erasmus
Preparation: 20 min
Fried Goat’s Cheese
180 ml cake flour
60 ml corn flour
250 ml soda water
Salt and pepper
+- 250 ml panko breadcrumbs or coarse dried breadcrumbs
Oil for deep frying
350- 400 g Frozen mixed berries
125 ml water
125 ml Selati Castor Snow (refined castor sugar)
5 ml corn flour
Freshly ground black pepper
Method for the goats cheese:
Sieve the flours into a mixing bowl and add the soda water and egg, whisking vigorously until well combined and smooth. Season with salt and pepper. Set aside.
Slice the chevin into about 6 portions each and roll into balls. Chill until ready to coat. Dip the goats cheese balls generously in the batter followed by some panko crumbs. Chill in the fridge until ready to fry.
Meanwhile, make the berry compote.When compote is ready. Heat oil for deep frying.
Fry the coated cheese in batches over moderate heat until golden and crispy. Place on paper towel to absorb excess oil.
Method for berry compote:
Thaw the berries in a sieve over a bowl (reserve the berry juice). Add the water, sugar and berry juice to a small pot and heat until the sugar has dissolved.
Add the berries and bring back to the boil. Mix the corn flour with a little water and slowly add to the boiling berries, stirring all the while, until the desired consistency is reached. Season with black pepper.
Serve the fried goats cheese with the berry compote. Garnish with microherbs.