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Deep Fried Goat’s Cheese & Berry Compote

Deep Fried Goat’s Cheese & Berry Compote

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Recipe by: Carey Erasmus


Fried Goat’s Cheese
180 ml cake flour
60 ml corn flour
250 ml soda water
1 egg
Salt and pepper
+- 250 ml panko breadcrumbs or coarse dried breadcrumbs
Oil for deep frying

Berry Compote
350- 400 g Frozen mixed berries
125 ml water
125 ml Selati Castor Snow (refined castor sugar)
5 ml corn flour
Freshly ground black pepper


• Sieve the flours into a mixing bowl and add the soda water and egg, whisking vigorously until well combined and smooth. Season with salt and pepper. Set aside.
• Slice the chevin into about 6 portions each and roll into balls. Chill until ready to coat.
• Dip the goats cheese balls generously in the batter followed by some panko crumbs. Chill in the fridge until ready to fry.
• Meanwhile, make the berry compote. When compote is ready. Heat oil for deep frying.
• Fry the coated cheese in batches over moderate heat until golden and crispy. Place on paper towel to absorb excess oil.
• Method for berry compote:
• Thaw the berries in a sieve over a bowl (reserve the berry juice). Add the water, sugar and berry juice to a small pot and heat until the sugar has dissolved.
• Add the berries and bring back to the boil. Mix the corn flour with a little water and slowly add to the boiling berries, stirring all the while, until the desired consistency is reached. Season with black pepper.
• Serve the fried goat’s cheese with the berry compote. Garnish with micro herbs.