Western Living Magazine
These Are Your Top 5 Finalists for the 2022 WL Home of the Year!
The Home Tour: Black, White and Textured All Over in Vancouver
BEFORE AND AFTER: This 1970s Vancouver Home Goes from Drab to Fab in a Gorgeous Modern Renovation
Wine of the Week: Start Drinking Beaujolais or Christmas Is Cancelled
Recipe: Coconut Lemon Amaretti
New ‘House Special’ Docuseries Charts the Bittersweet Nostalgia of Chinese-Canadian Cuisine
Discover the Perfect Winter Getaway in Penticton
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
Western Living’s 2022 Holiday Gift Guide
2022 Holiday Gift Guide: Gifts for the Kitchen Aficionado
2022 Holiday Gift Guide: Gifts for the Homebody
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
WL Robert Ledingham Memorial Award for an Emerging Interior Designer 2022: Studio Roslyn
The humble mozzarella stick has been long maligned as pub-grub drivel, but Vancouver-based nutritionist and food blogger Jennifer Pallian (aka, The Foodess) has pulled off a Pygmalion-level transformation here with her recipe for herbed goat cheese fritters. It's a simple, sophisticated take on all that crunchy, gooey goodness: a little crispy panko, a mild local goat cheese, a handful of whatever herbs youve got kicking around the garden, and youve got yourself an elevated (baked!) alternative that's primed to please a crowd.
Recipe by Jennifer Pallian, BSc, RD (foodess.com)
2 logs goat cheese (113 g each)
¾ tsp minced fresh rosemary
¾ tsp minced fresh thyme
4 tbsp all-purpose flour
¼ tsp coarse salt
1 tsp water
1 cup panko breadcrumbs
2 tbsp melted butter
Combine goat cheese and herbs in a small bowl. Roll a scant two tbsp of the cheese mixture between your palms to form a ball, then flatten into a disc shape of ½-inch thickness. Place on a parchment-lined plate and repeat with remaining goat cheese. (You'll get about 9 discs total.) Freeze for 10 minutes.
Arrange three shallow dishes side by side. In the first, place 4 tbsp flour mixed with ¼ tsp coarse salt. In the second, beat 1 egg with 1 tsp water. In the third, place 1 cup panko breadcrumbs stirred with 2 tbsp melted butter.
Coat each disc first in flour mixture, then egg mixture, and finally the breadcrumbs (press in to adhere). Transfer each fritter back to the parchment-lined plate as you go and freeze again for 30 minutes.
Meanwhile, line a baking sheet with parchment and preheat oven to 425°F. Transfer frozen fritters to sheet and bake for 8 minutes. Serve hot, with dipping sauce of your choice.