Tempura Goat Cheese | Cooking with Genee Habansky

Another reason why I love Spring is that it's baby goat season. We will drive up to our favorite goat farm in Lebanon, CT, play with the baby goats and taste all of the fresh cheeses. Beltane Farm displays their goods at the Fairfield Farmers market every Sunday.

Ingredients:

1. 8 ounces fresh chèvre
2. 3 cups rice flour, divided
3. 1 tsp baking powder
4. 2 cups club soda
5. 2 tsp salt, divided
6. 6 - 8 cups canola oil for frying

Recipe:

1. To make batter, sift together 2 cups flour, 1 tsp salt & baking powder into a large mixing bowl. Whisk in club soda until the batter is smooth. Keep cold until ready to use (this must remain cold).
2. Combine the remaining cup of flour and salt on a shallow plate, set aside.
3. Roll the goat cheese balls into 15-16 balls. Refrigerate for at least 30 minutes.
4. In a heavy bottomed pot or wok, heat canola oil to 350-375 degrees.
5. Roll the chilled goat cheese into seasoned flour. Shake off any excess flour then roll into tempura batter.
6. Carefully drop cheese into heated oil and fry until golden brown, which will take 45 seconds to a minute. Use a slotted spoon to remove from oil and drain on a paper towel plate.
7. Enjoy with honey and black pepper or top on your favorite salad.

About Herbaceous Catering Company:
The menu at Herbaceous Catering Company is always fresh, fusing only the best local and seasonal produce with big flavors. We draw inspiration from the special culinary histories and traditions we've inherited though our families. Herbaceous is devoted to creating a very personalized menu that is ambitious and imaginative to fit your specific pallets, and of course our food is always delicious.

Happy Eating!

Chef Genee Habansky
www.HerbaceousCatering.com
herbaceouscatering@gmail.com
203-581-0661