Goat cheese donuts recipe 4019 490d0581-3cf1-428d-b515-dc4079609f90 Crazy Leeks Crazy Leeks 11/6/2019 3:36:04 p.m. 0 0 40 8 Entrées Weekday recipes Appetizers Blueberries
Goat cheese donuts

Goat cheese donuts

Print
15
25
8
No
Ingredients

For the donuts:

  • Slice cheese into cubes.
  • Set Panko, flour and eggs-milk mixture whole in three diferent container.
  • Set cheese cubes in flour, eggs-milk mixture and Panko.

For the vinaigrette:

  • Pour porto in a casserole with the blueberries and crush with a fork. Cook at low heat for 20 minutes to reduce of 2/3.
  • Add porto vinegar, garlic, and shallot, then let cool down.
  • Add olive oil, hazelnut oil, and seasons. Mix well with a whisk (it's normal if the oil goes appart).
  • Mix baby spinach and Pine nuts with a bit of vinaigrette and set at the center of each plate.
  • Warm up oil in a deep fryer (or in a deep pan) and drown breaded goat cheese cubes. Fry for 3 to 4 minutes. Cool lightly and set over salads.
  • Top the plate with a bit of vinaigrette and some wild dried blueberries.
  • Preparation
    Side-by-side mode

    For the donuts:

    • Slice cheese into cubes.
    • Set Panko, flour and eggs-milk mixture whole in three diferent container.
    • Set cheese cubes in flour, eggs-milk mixture and Panko.

    For the vinaigrette:

  • Pour porto in a casserole with the blueberries and crush with a fork. Cook at low heat for 20 minutes to reduce of 2/3.
  • Add porto vinegar, garlic, and shallot, then let cool down.
  • Add olive oil, hazelnut oil, and seasons. Mix well with a whisk (it's normal if the oil goes appart).
  • Mix baby spinach and Pine nuts with a bit of vinaigrette and set at the center of each plate.
  • Warm up oil in a deep fryer (or in a deep pan) and drown breaded goat cheese cubes. Fry for 3 to 4 minutes. Cool lightly and set over salads.
  • Top the plate with a bit of vinaigrette and some wild dried blueberries.
  • Goat cheese donuts

    Ingredients

    For the donuts:

    • Slice cheese into cubes.
    • Set Panko, flour and eggs-milk mixture whole in three diferent container.
    • Set cheese cubes in flour, eggs-milk mixture and Panko.

    For the vinaigrette:

  • Pour porto in a casserole with the blueberries and crush with a fork. Cook at low heat for 20 minutes to reduce of 2/3.
  • Add porto vinegar, garlic, and shallot, then let cool down.
  • Add olive oil, hazelnut oil, and seasons. Mix well with a whisk (it's normal if the oil goes appart).
  • Mix baby spinach and Pine nuts with a bit of vinaigrette and set at the center of each plate.
  • Warm up oil in a deep fryer (or in a deep pan) and drown breaded goat cheese cubes. Fry for 3 to 4 minutes. Cool lightly and set over salads.
  • Top the plate with a bit of vinaigrette and some wild dried blueberries.
  • Preparation
    Side-by-side mode

    For the donuts:

    • Slice cheese into cubes.
    • Set Panko, flour and eggs-milk mixture whole in three diferent container.
    • Set cheese cubes in flour, eggs-milk mixture and Panko.

    For the vinaigrette:

  • Pour porto in a casserole with the blueberries and crush with a fork. Cook at low heat for 20 minutes to reduce of 2/3.
  • Add porto vinegar, garlic, and shallot, then let cool down.
  • Add olive oil, hazelnut oil, and seasons. Mix well with a whisk (it's normal if the oil goes appart).
  • Mix baby spinach and Pine nuts with a bit of vinaigrette and set at the center of each plate.
  • Warm up oil in a deep fryer (or in a deep pan) and drown breaded goat cheese cubes. Fry for 3 to 4 minutes. Cool lightly and set over salads.
  • Top the plate with a bit of vinaigrette and some wild dried blueberries.
  • Rate this recipe

    Cancel