Fried Goat Cheese Balls
These fried goat cheese balls are the perfect party appetizer. They are easy to make, easy to handle and perfectly bite size. Topped with black pepper honey, crushed pistachios and flaky maldon sea salt, these fried goat cheese balls are guaranteed to be a hit.
About this Fried Goat Cheese Balls Recipe
When prepping the ingredients, be sure that the goat cheese is chilled. This will make it much easier to form the balls. Once the goat cheese is rolled out, dredge each ball through the AP flour, followed by the whisked egg, then the panko breadcrumbs. Making sure it is well coated each time. Repeat for all the balls. I was able to get 30 from this batch.
Once all the goat cheese balls have been breaded, place them on a freezer safe dish and freeze them for 20 minutes. This step is imperative. This way, the goat cheese balls will hold their shape when you pan fry them. Otherwise, you run the risk of them falling apart.
For this recipe, I used vegetable oil for frying the balls. However, canola oil or any oil with a high smoke point for frying will work. Make sure the oil hits 375 degrees before adding the goat cheese balls to the pan. I used a 9-inch non-stick pan for frying. I like using a smaller pan because you do not need as much oil. Also, the oil heats faster in a smaller pan. Additionally, be sure not to overcrowd the pan. Overcrowding the pan with too many breaded cheese balls will lower the oil temperature and the balls will get soggy vs. crispy.
Fry the goat cheese balls for 20-30 seconds turning frequently. This will prevent them from getting too brown on any one side. Place the golden-brown cheese balls on a paper towel to absorb any excess oil. Top with a drizzle of the black pepper honey, crushed pistachios and flaky sea salt. Serve warm with any extra black pepper honey on the side.
Store any leftovers in an airtight container in the refrigerator for three to four days. Use any leftovers as croutons on salads or reheated and enjoyed as is. This recipe makes 30 fried goat cheese balls. Please see below for nutritional information. It does not include the oil for frying.
Looking for more appetizer recipes?
- Creamy Crab Salad
- Baked Spinach Artichoke Bites
- Cheesy Spinach Balls
- Saucy Asian Meatballs
- Sesame Encrusted Ahi Tuna Tostadas
- Coconut Macadamia Nut Encrusted Shrimp Stuffed with Crab Cake
Fried Goat Cheese Balls
- 10.5 ounces goat cheese, chevre
- ⅓ cup AP flour
- 2 large eggs, whisked
- ¾ cup panko breadcrumbs
- ¼ cup honey
- 1 teaspoon cracked black pepper
- 2 tablespoons pistachios, crushed small
- ½ teaspoon flaky sea salt
- ½ cup vegetable oil, for frying
- 9-inch non stick pan
- 3 small bowls
- Combine the honey and crushed black pepper in a small bowl.
- Roll the goat cheese into 30 evenly sized balls
- Dredge each ball through the AP flour, followed by the whisked egg, then the panko breadcrumbs.
- Repeat for all 30 balls.
- Place the breaded balls on a freezer safe dish and freeze for 20-25 minutes.
- Heat the oil in a 9-inch non-stick pan.
- Once the oil is 375 degrees, add 4-5 goat cheese balls to the hot oil.
- Fry for 20-25 seconds turning frequently.
- Remove the cooked balls from the oil and place them on a paper towel to absorb excess oil.
- Top the warm balls with a drizzle of black pepper honey, crushed pistachios, and flaky seas salt.
- Serve warm with any extra black pepper honey on the side.