Goat Cheese Fritters with Shallot Vinaigrette

4 ounces cream cheese at room temperature
4 ounces goat cheese at room temperature
1/4 cup chopped chives
salt and pepper
? cup crushed almonds
? cup Panko breadcrumbs
2 eggs
1 cup flour
oil for frying

For Shallot Vinaigrette:
? cup chopped shallots
? cup white wine or rice vinegar
? cup olive oil
salt and pepper


Mix cream cheese, goat cheese, and chives. Season with salt and pepper. Form into a log, wrap in plastic wrap, and refrigerate until firm. Divide log into 8-12 even pices. Shape into large walnut-sized balls. Refrigerate until ready to use.
Place flour in a shallow bowl and season with salt and pepper. Beat eggs in another bowl with a little salt. Place almonds and breadcrumbs in another shallow bowl.
Coat each goat cheese fritter with flour first, then eggs, then breadcrumb mixture. Cover and refrigerate until ready to use.
Heat oil to 350 and fry fritters until golden brown, about 30 seconds. Remove with slotted spoon and drain on paper towel.

For vinaigrette, combine shallots with vinegar and let stand to mellow shallots. Whisk in olive oil and season to taste with salt and pepper.

Need to either serve immediately or keep warm in a hot oven.

Can be frozen but will need to completely thaw and recoat them before frying.

(from L?Academie de Cuisine, Tapas class)