Goat Cheese Cakes

Introduction

Goat cheese cakes are crispy, herb-filled savory fritters that come together in one mixing bowl and fry in under five minutes. The filling combines three soft cheeses with fresh herbs—thyme, basil, tarragon—and a quick aromatics infusion, while a bread crumb crust provides contrast. This works as an appetizer, a composed salad topper, or a standalone side dish.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus 30 minutes chilling)
• Servings: 4 (makes 8 cakes)

Ingredients

• 11 ounces goat cheese, room temperature
• 1 package (5.2 ounces) Boursin brand cheese, room temperature
• 4 ounces ricotta cheese, room temperature
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1 tablespoon minced chives
• 2 teaspoons minced fresh thyme
• 2 teaspoons minced fresh basil
• 2 teaspoons minced fresh tarragon
• 1 cup flour, for dredging
• 3 eggs, beaten lightly to make an egg wash
• About 1 cup bread crumbs
• 4 tablespoons olive oil

Instructions

1. In a mixing bowl, combine goat cheese, Boursin and ricotta cheese. Set aside.
2. Melt butter in a small saucepan over medium-low heat.
3. Add the garlic, shallot, chives, thyme, basil and tarragon.
4. Cook just until soft and fragrant, about 2 minutes.
5. Fold herbs into cheese mixture.
6. Cover and refrigerate until mixture is firm, at least 30 minutes.
7. When cheese mixture is firm, divide it into 8 equal portions and form each portion into a cake about ¾-inch thick.
8. Dredge each cake in flour, then shake off excess flour.
9. Dip each cake in egg wash, then into breadcrumbs, covering well on both sides. Set on a wire rack.
10. Heat oil in a large skillet or sauté pan over medium-high heat.
11. Gently add cheese cakes and fry until golden on both sides, 1-2 minutes per side.
12. Drain on a wire rack.

Variations

Increase the herb intensity: Double the amount of fresh thyme, basil, and tarragon if you prefer a more pronounced herbal flavor; reduce the cooking time slightly in the pan since smaller, more densely herbed cakes can burn faster.

Make them spiced instead of herbaceous: Replace the thyme, basil, and tarragon with 1 teaspoon smoked paprika, ½ teaspoon cayenne, and ½ teaspoon cumin mixed into the cheese mixture instead of infusing into butter; this shifts the cakes toward a warm, smoky profile.

Pan-sear instead of deep-fry: Use 2 tablespoons olive oil instead of 4, and cook the cakes over medium heat for 3 minutes per side until golden and heated through; the exterior will be less crispy but the centers will remain creamy.

Add a cheese component: Mix 2 tablespoons grated Parmesan into the cheese mixture before chilling; this deepens the savory note and creates a slightly firmer cake that holds its shape even better during frying.

Coat with toasted panko: Substitute panko bread crumbs for regular bread crumbs and toast them lightly in a dry pan before coating; the larger crumbs stay crunchier and add textural interest.

Tips for Success

Ensure all three cheeses are truly room temperature before mixing—cold cheese will not fold together smoothly and will be harder to portion and shape evenly.

The 30-minute chill is essential; if you skip it, the mixture will be too soft to hold its cake shape when you dredge and fry it.

Watch the heat carefully during the aromatics step—you want soft and fragrant, not browned or crispy, so keep the flame at medium-low and stir frequently.

When frying, resist the urge to move the cakes around in the pan; let them sit for the full 1–2 minutes per side so the bread crumb crust browns and crisps before you flip.

If the cakes start to brown too quickly, lower the heat slightly; if they’re still pale after 2 minutes, the oil may not be hot enough, so let it heat for another 30 seconds before the next batch.

Storage and Reheating

Reheat in a 300°F oven on a wire rack for 8–10 minutes until warmed through and the bread crumb crust recrisps. Avoid the microwave, which will soften the crust.

FAQ

Can I make the cheese mixture ahead?

Yes. Mix the cheeses and herbs, cover, and refrigerate for up to 2 days before portioning and frying. This actually gives you flexibility to fry fresh cakes whenever you want.

What if my cakes fall apart in the oil?

The mixture was likely not chilled long enough or the oil temperature was too low. Make sure the cheese is fully firm before frying, and test the oil with a bread crumb scrap—it should sizzle immediately and turn golden in seconds.

Can I bake these instead of frying?

Baking does not produce the same crispy crust; the bread crumb coating stays soft. If you want to reduce oil, pan-searing over medium heat with 2 tablespoons olive oil gives you better browning than the oven.

What should I serve these with?

They pair well with a bright vinaigrette, a dollop of sour cream or crème fraîche, or a simple tomato sauce. You can also serve them warm over dressed greens as a composed appetizer salad.