Western Living Magazine
Protected: Work where it feels like home, say goodbye to the commute
The Ultimate Home Design Guide: Top Designer Tips for Every Room
You’re Invited: WL Design Talks With Trish Knight and Nicole Varga
5 Incredible New Wineries Have Hit the Okanagan
The Grape Escape for Wine Enthusiasts
The Gin of the Summer (and Fall, Winter, Spring) Is on Sale
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Cycling the Emerald Isle: A Windy Adventure on Ireland’s Greenway
Glamping Utah: Adventure Has Never Felt So Good
Trending Now: 10 New Furniture and Homewares for Fall 2023
Paint Trends 2024: No One Can Agree on the Colour of the Year
Discover California Closets – BC
Q&A: Meet the Texas-Based Contemporary Artist Dan Lam
5 Reasons to Enter the WL Design 25
Introducing Western Living’s 2023 Designers of the Year Award Winners
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.
Are you over 18 years of age?