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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Fried Goat Cheese Balls

Posted by: ari | well seasoned

Creamy, crunchy, tangy, and addictive! That's what you'll get with fried goat cheese balls. They fry up in 20 seconds flat (work in small batches!), then get generously drizzled with truffle honey and crushed pistachios. You will make these every time you entertain, they are seriously that good.

recipe +-

Posted by: ari | well seasoned
Fried goat cheese balls with truffle honey
Print Recipe
5 from 1 vote

Fried Goat Cheese Balls

Creamy, crunchy, tangy, and addictive! That's what you'll get with fried goat cheese balls. They fry up in 20 seconds flat (work in small batches!), then get generously drizzled with truffle honey and crushed pistachios. You will make these every time you entertain, they are seriously that good.
Prep Time10 mins
Cook Time5 mins
Freezing Time20 mins
Total Time35 mins
Course: Appetizer, Hors D'oeuvres
Cuisine: American
Keyword: appetizer, chevre
Servings: 6 servings
Calories: 77kcal
Author: ari | well seasoned

Equipment

  • Spider or skimmer for frying

Ingredients

  • 1 (8 oz) log of fresh goat cheese
  • ½ cup all-purpose flour
  • 2 large eggs room temperature, beaten
  • ¾ cup panko breadcrumbs not traditional breadcrumbs
  • Flaky sea salt
  • Truffle honey
  • 1 Tbsp chopped pistachios
  • Canola or vegetable oil

Instructions

Form the goat cheese balls

  • Cut the Chèvre into equal pieces about 1 heaping teaspoon in size. You should get 24 pieces. Roll each piece of goat cheese into a small, round ball. It helps to wear disposable kitchen gloves to keep the balls neat.
  • Place flour in a small mixing bowl, then drop the goat cheese rounds into the flour and toss to thoroughly coat. Transfer goat cheese balls to a mixing bowl with beaten eggs. Make sure they are covered on all sides.
  • Carefully transfer goat cheese to a mixing bowl with panko breadcrumbs, allowing all excess egg to drip off before placing them in the bowl. Toss to evenly coat on all sides with panko. Freeze for 20 minutes! Do not skip this step or the goat cheese balls will fall apart in the oil!
    Rolling and breading goat cheese balls before frying

Fry the goat cheese

  • Heat canola or vegetable oil in a small sauce pan until it reaches a temperature of 375-400F. Why a small pan? We recommend only cooking 4 or 5 goat cheese balls at a time, because they cook so quickly. The oil will heat quicker in a smaller pot. When hot, carefully lower 4 or 5 goat cheese balls into the oil. In about 20 seconds, the goat cheese balls will begin making a popping sound. They should also be a light golden brown on all sides.
    Drizzling honey on goat cheese balls
  • Carefully lift out the fried goat cheese and transfer to a paper towel lined cooling rack. Immediately sprinkle with about ½ teaspoon of flaky sea salt.

For serving

  • Transfer goat cheese balls to a serving tray. Drizzle with about 2 teaspoons of truffle honey (using more or less based on your specific taste), then sprinkle with crushed pistachios. Serve immediately or at room temperature.
    Fried goat cheese balls with truffle honey and pistachios on a plate

Notes

  • Nutrition facts were calculated before frying. 
  • While you can substitute panko breadcrumbs with traditional breadcrumbs, the overall texture will be different. We recommend panko if you have it on hand!
  • Make sure you do not skip freezing the goat cheese balls before frying. They will not hold their shape as well during frying if you skip this step!
  • We use a spider, or skimmer, to lower and lift out goat cheese balls from the oil. This tool is also helpful to turn the goat cheese over and help ensure even cooking on all sides.

Nutrition

Calories: 77kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 79mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Calcium: 26mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!