Description
Crispy and creamy fried goat cheese balls coated in a double layer of panko breadcrumbs, perfectly golden and served with a drizzle of sweet and spicy hot honey. These delicious appetizers can be deep fried, air fried, or baked, offering a versatile way to enjoy goat cheese with a crunchy exterior and smooth interior.
Ingredients
Scale
Cheese Balls
- 8 oz goat cheese
Breading Station
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Frying
- Refined coconut oil, for frying (about 1 inch deep in pot)
For Serving
- Hot honey, for drizzling
Instructions
- Prepare Goat Cheese Balls: Divide the goat cheese into sixteen 1/2-ounce portions. Roll each portion into smooth balls. Place the balls on a baking sheet lined with parchment paper and freeze for about 1 hour, or until completely frozen to help maintain their shape during breading and frying.
- Set Up Breading Station: Arrange three shallow bowls. Fill one with all-purpose flour, Season with salt and pepper. Fill the second with beaten eggs, seasoned with salt and pepper. Fill the third bowl with panko breadcrumbs, also seasoned. This will ensure an even coating and flavor throughout the breading process.
- Bread the Cheese Balls: Remove the frozen goat cheese balls from the freezer. Working one at a time, dredge a ball in the flour, tapping off any excess. Next, dip it into the beaten eggs, letting the excess drip off. Then, coat it evenly with the panko breadcrumbs. Roll the ball gently in your hands to compress the coating. Dip again into the eggs and roll again in the breadcrumbs for a double coating, which provides extra crunch and stability. Repeat with all balls. Once all are breaded, freeze again for at least 1 hour or overnight to firm up before frying.
- Heat the Oil: When ready to cook, pour enough refined coconut oil into a large, heavy-bottomed pot to reach about 1 inch deep. Warm the oil if solidified, using a microwave if needed. Attach a thermometer to the pot and heat the oil over medium-high heat to reach 360°F (182°C), the ideal frying temperature for golden crispiness without greasiness.
- Fry the Cheese Balls: Carefully place 5-6 goat cheese balls at a time into the hot oil. Fry for 1 1/2 minutes on one side until golden brown. Gently flip each ball and fry for another 1 1/2 minutes to brown all sides evenly. Avoid overcrowding the pot to maintain consistent oil temperature.
- Drain and Season: Remove the fried goat cheese balls with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Sprinkle immediately with flaky salt for enhanced flavor. Allow the oil to return to 360°F before frying the next batches.
- Serve: Arrange the fried goat cheese balls on a serving platter and drizzle generously with hot honey to add a delightful sweet and spicy contrast. Serve warm for best texture and flavor.
Notes
- Nutritional values are estimates and may vary depending on the size of the balls and amount of oil absorbed during cooking.
- Double freezing and coating steps help the balls hold their shape and achieve a crisp crust.
- Refined coconut oil is recommended for its high smoke point and neutral flavor, but other frying oils like vegetable or canola oil can be used.
- For a lighter option, you can air fry or bake the balls instead of deep frying.
- Hot honey can be substituted with regular honey, or a chili-infused honey for extra heat.
Nutrition
- Serving Size: 1 goat cheese ball
- Calories: 131
- Sugar: 0.7g
- Sodium: 148mg
- Fat: 7.5g
- Saturated Fat: 5.2g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.6g
- Protein: 5.2g
- Cholesterol: 30mg
