Fried Goat Cheese Croutons

I set out to make a great side salad for last night’s dinner. Nothing too complicated, though. A mix of greens, of course. Topped with sliced roasted beets (a favorite in our house!). Next, I needed croutons. Oh, but not the ‘usual’ croutons. Not dried crunchy bread croutons. Nope. Cheese croutons. Glorious fried goat cheese croutons, to be exact! Oh, what wonderful little bites these are. Decadent. Delicious. Dangerous.

Fried Goat Cheese Croutons

I wouldn’t make these fried goat cheese croutons every day, but I could. They’re very tempting. The only way I kept from eating more of them was to convince myself that by being ‘good’ I could have them again tomorrow.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

Also try my copycat of Ruby Tuesday’s croutons, my favorite thing on their salad bar.

Fried Goat Cheese Croutons
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5 from 1 vote

Fried Goat Cheese Croutons

 I needed croutons. Oh, but not the ‘usual’ croutons. Not dried crunchy bread croutons. Nope. Cheese croutons.
Course Side
Cuisine American
Keyword cheese, croutons
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12 croutons
Calories 67kcal

Ingredients

Instructions

  • To make them a bit easier to slice, place the goat cheese logs into the freezer for 30 minutes. Then slice into 1/2″ thick slices.
  • Heat 1″ of oil in a deep fryer or Dutch oven to 375 F.
  • Place flour in a small bowl.
  • Place beaten eggs into another small bowl.
  • Place breadcrumbs in another small bowl.
  • Working in batches, dip the cheese slices into the flour.
  • Shake off the excess then dip them into the eggs.
  • Finally, roll the cheese in the breadcrumbs.
  • Add to hot oil and fry 2-3 minutes per side, flipping once.
  • Remove to a paper-towel lined plate to cool and drain.

Nutrition

Calories: 67kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 79mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.

Roasted Beet and Dill Cucumber Salad

You could’ve just knocked me over with a feather. Silly me, having low expectations for a salad with roasted beets, dill and cucumber. I couldn’t have been more wrong about what was coming. This salad is absolutely fantastic. It’s almost exactly like my favorite, my mom’s creamy cucumber salad, with the addition of roasted beets. And those beets are what take this from being a good salad to being a truly amazing one.

Roasted Beet and Dill Cucumber Salad

This roasted beet and dill cucumber salad is a great fall dish and is perfect with a Thanksgiving turkey. I love the creaminess of the dressing with the cool crisp cucumbers, followed by that great earthy beet flavor, with a hint of sweetness and smoke from roasting them. I roasted them over a grill, but you could roast them in an oven as well.

Get a good set of grill tools for these beets and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

Also try my roasted vegetable stuffed mushrooms.

Roasted Beet and Dill Cucumber Salad
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5 from 1 vote

Roasted Beet and Dill Cucumber Salad

You could’ve just knocked me over with a feather. Silly me, having low expectations for a salad with roasted beets, dill and cucumber. I couldn’t have been more wrong.
Course Side
Cuisine American
Keyword beets, cucumber, dill, salad
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 75kcal
Author Mike

Ingredients

  • 2 pounds beets trimmed Try and get beets that are roughly all the same size. Smaller beets will cook faster.
  • ½ cup ice
  • 1 tablespoon vegetable oil
  • 1 tablespoon white vinegar plus 2 teaspoons
  • kosher salt
  • ground black pepper
  • 1 cucumber sliced thin
  • 2 tablespoons sour cream
  • 1 tablespoon dill fresh, chopped, or 2 teaspoons dried

Instructions

  • Fire up your grill for high-heat direct cooking. You want to get your grill to 450 F or higher. Alternatively, you can roast the beets in the oven set to 450 F.
  • Place the beets on a large piece of aluminum foil.
  • Add the ice and seal the foil tightly.
  • Place over direct heat and cook for 45 minutes or until the beets are fairly tender when poked with a knife or skewer.
  • Remove beets from grill and carefully open the foil.
  • Let cool slightly then remove the skin from the beets and slice.
  • Place beets in a medium bowl with the oil, 1 tablespoon of the vinegar, and salt and pepper to taste. Stir gently to combine.
  • In another bowl, gently combine the cucumber, remaining 2 teaspoons of vinegar, sour cream, dill, and salt and pepper to taste.
  • Serve by placing beets on a dish, then add the cucumbers on top.

Nutrition

Calories: 75kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 92mg | Potassium: 424mg | Fiber: 3g | Sugar: 8g | Vitamin A: 87IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.