Western Living Magazine
This Modern Lakeside Home Captures Gorgeous Views Inside and Out
“Southwestern Modern” Brings Subtle Desert Style Home
This Stunning Whistler Home Embraces Nature at Every Turn
3 Classy Australian White Wines to Toast Olivia Newton-John With
Recipe: Wild Pacific Halibut Cakes
Recipe: Tomato Bruschetta alla Pepino’s
Where to Eat, Stay and Play in Canmore
The Perfect Southern Alberta Getaway (If You’re Obsessed With Yellowstone)
Visiting San Juan Island? Consider a Yurt
‘West Coast North’ is a Love Letter to Western Canadian Architecture and Interiors
Design Obsession: This Roll-Up Drying Rack Is Maybe My Favourite Thing in the Kitchen
10 of the Hottest Homewares for Summer 2022
Announcing the 2022 Designers of the Year Finalists
You’re Invited to the Design Party of the Year!
DotY 2022: Our Judges for the Maker Category Can’t Wait to See What You’ve Got
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.