Recipe courtesy of Michele Urvater
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40 min
30 min
10 min
2 servings



Prepare dinner plates with a bed of dressed mesclun salad or apple slices.

In a deep pot, slowly heat to 350 degrees enough vegetable oil to completely submerge the disks when deep fried. While this is heating up, set flour, egg and bread crumbs in a 3 separate shallow plates; dip each disk of cheese in flour, then in beaten egg and finally in fresh bread crumbs, making sure breading completely adheres to all surfaces leaving no cheese exposed.

With a slotted spoon or skimmer, lower the breaded cheese into the oil. Do not overcrowd or the temperature of the oil will be lowered considerably and the cheese will be greasy. Fry for 45 seconds only or until the crust is deep golden brown. Briefly drain on absorbent towels and serve immediately on garnished plates.

Variations: you can marinate the goats' cheese first in a mixture of olive oil, crushed black peppercorns, herbs and garlic. Pat dry before breading.

Mix some ground pecans or walnuts with bread crumbs.

Before breading, sandwich an anchovy fillet or chopped canned green chilis between two 1/4inch rounds of mozzarella.

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