Edible Kitchen: Coconut Crusted Goat Cheese Cakes with Chef Sean Begin

These fried goat cheese fritters coated with crispy coconut bread crumbs are perfect for parties. 

Photography By William Goertel | September 08, 2017

Ingredients

Goat Cheese Cakes
  • 8 ounces goat cheese
  • 8 ounces cream cheese
  • 2 cups panko bread crumbs
  • 1/2 cup shredded coconut
  • 2 tablespoons brown sugar
  • Pinch of cayenne pepper
  • 1/2 cup flour
  • 3 eggs
Cranberry Vinaigrette
  • 1 cup rasberry puree
  • 1/2 cup red wine vinegar
  • 2 tablespoons honey
  • 2 cups blended oil
  • 1/2 cup raisins
  • pinch of cayenne, salt and pepper

Preparation

Coconut Crusted Goat Cheese Cakes

Mix the goat and cream cheese together by hand until well blended. Separete into 1 ounce (tablepsoon-size) cakes.

Mix the remaining ingredients together for coconut breading.

Whisk the eggs with 2 tablespoons water.  Dredge the cakes in the flour, coat with egg, roll in breading. Chill for 2 hours.

Fry them in oil at 325 until golden brown or saute in 1-inch vegetable oil until browned and crispy. 

The Cranberry Vinaigrette

Place the rasburry puree, red wine vinegar, honey and the spices together in an emulsion blender and stream in oil.

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Ingredients

Goat Cheese Cakes
  • 8 ounces goat cheese
  • 8 ounces cream cheese
  • 2 cups panko bread crumbs
  • 1/2 cup shredded coconut
  • 2 tablespoons brown sugar
  • Pinch of cayenne pepper
  • 1/2 cup flour
  • 3 eggs
Cranberry Vinaigrette
  • 1 cup rasberry puree
  • 1/2 cup red wine vinegar
  • 2 tablespoons honey
  • 2 cups blended oil
  • 1/2 cup raisins
  • pinch of cayenne, salt and pepper
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