Tony kitous and then lepard's melted goat's cheese with sesame seed crust

Name: tony kitous and then lepard's melted goat's cheese with sesame seed crust
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 150 g wheat flour; 1 el dried thyme; 1 tl salt; 2 medium sized egg; 100 g bread crumb dried, finely ground; 50 g black sesame seeds; 50 g Sesame seed; 6 chèvres doux goat cheese 45 little goat's cheese; 1 liter sunflower oil; cucumber in strips; 15 g fresh fresh mint leaves shredded; 50 g unsalted pistachios

Deep fried goat cheese with a crispy layer of sesame seed.

Ingredients

Directions

Put 3 bowls ready and make sure you can wash your hands.
In the first bowl stir the flour, thyme (or za'atar) and the salt together.
In the second bowl, beat the eggs with a pinch of salt and stir in the third bowl the bread crumbs and the sesame seeds.
Hash the cheeses through the spiced flour, pass them through the egg and roll them through the bread crumb mixture to give them a smooth jacket.
Heat a layer of oil in a deep pan with a thick bottom, but fill it to a maximum of one third so that the oil has enough room to roast.
Heat the oil to 175 ° C, throw in a piece of bread to test the temperature: the bread should be golden brown in about 2 minutes.
Bake the cheese balls in portions, so that there is enough space to make them evenly brown.
When they are golden brown, scoop them with a skimmer and let them drain on a piece of kitchen paper while you bake the rest.
Serve hot or cold on a bed of strips of cucumber, chopped mint leaves and roasted pistachio nuts (or walnuts).