From Tapas by Penelope Casas
Serves 4-8 Makes (8)
1/2 recipe Onion Confit
1 egg
1/4 teaspoon dried parsley flakes
4 oz. log goat cheese, cut in 1/2-inch slices
Dried bread crumbs, prefralby mixed with japaese-style panko crumbs
Mild olive oil for frying
Prepare the Onion Confit and reserve. (May be prepared ahead)
In a shallow bowl, beat the egg and parlsey together with a fork. Dip the cheese in the egg, then coat with the crumbs.
Heat the oil to 460 degrees F, preferably in a deep fryer. Otherwise, pour oil into a skillet to a depth of at least 2 inches, and heat the oil until it quickly browns a cube of bread. Fry the cheese until golden brown and drain on paper towels. (May be kept warm in a 200 degree F over for up to 30 minutes) Warm the confit and and place a tablespoon or so on 4-8 individual plates. Place one or two of the fried cheese pieces on top and serve right away.
* I ended up making the whole recipe for the Onion Confit.
* I found the goat cheese difficult to slice. Most ended up crumbling, so I made balls.
* I double breaded the goat cheese in the egg/bread crumb mixture.
* We used the wing-it to fry the balls.