- 250ml/9fl oz vegetable oil
- 100g/3½oz goats' cheese, cut into rounds
- 100g/3½oz plain flour
- 1 egg, beaten
- 100g/3½oz breadcrumbs mixed with 2 tsp fresh thyme leaves, chopped
- 2 handfuls of rocket
- Preheat the oil in a deep pan for deep-frying (CAUTION: Hot oil can be dangerous, do not leave unattended).
- Dip the goats' cheese in the flour, then the egg and then in the thyme breadcrumbs. Place in the fridge to chill for ten minutes.
- Meanwhile, deep fry the rocket for 30 seconds and drain on kitchen towel.
- Deep-fry the crumbed goats' cheese for two minutes or until golden. Drain on kitchen towel.
- Serve the goats' cheese with the rocket scattered around the plate.