Crisp Goat Cheese from Govind Armstrong is the executive chef of Table 8 at The Cooper Square Hotel in New York City and chef/owner of Table 8 and 8 Oz. 

Ingredients 

Serves 8

1 8-ounce log of goat cheese, room temperature

1 large egg

1/2 cup all-purpose flour

2 cups P anko Dustin’ Mix (2 cups panko

breadcrumbs finely ground in a food

processor mixed with 1/4 cup cornstarch,

1 teaspoon cayenne pepper and

1 tablespoon chopped thyme)

2 tablespoons grapeseed oil or olive oil blend

4 tablespoons lavender honey

1 tablespoon pumpkin seed oil

2 tablespoons toasted pumpkin seeds

Method

1. Shape the goat cheese into pinball-size balls using your hands or a melon baller.

2. Refrigerate for at least 20 minutes to allow the cheese balls to firm up a bit.

3. Beat the egg with 1 tablespoon water; set aside.

4. In an assembly line, lightly dust all the cheese balls first in the flour. Remove the excess, then dip them in the egg wash. Finally, really pack on the panko mix. To keep the cheese from exploding in the oil and to make it extra crunchy on the outside, double-dip by rolling again in the egg wash and the panko mix.

5. In your left hand, place your index finger and thumb around each breaded ball and flatten it into a 3/4-inch disk with the same fingers of your right hand.

6. Heat 1/4 inch of grapeseed oil over medium heat in a medium saucepan. Sauté the cheese disks until crisp and golden, approximately 1 minute on each side. Drain the crisp cheese disks on a paper towel.

7. Arrange the cheese on a plate and drizzle with lavender honey, pumpkin seed oil, and pumpkin seeds. Serve warm.