Crispy Fried Goat Cheese Balls with Honey Drizzle
These Fried Goat Cheese Balls are the perfect recipe for the holiday season or just a night in with the whole family! Creamy goat cheese is fried until golden brown and is given an extra crunch with the addition of panko breadcrumbs. My goat cheese ball recipe is fast and easy to make. You only need a few simple ingredients from the grocery store.
Why You’ll Love This Recipe
- They’re restaurant-quality. This goat cheese recipe is easy to make but is fancy enough to be served at a restaurant! My crispy fried goat cheese balls are inspired by Sur Lounge from Vanderpump rules.
- Perfectly crunchy texture. Hot, melty cheese on the inside, and crispy on the outside.. this delicious appetizer is perfectly balanced! The soft goat cheese is fried to crispy perfection!
Ingredients
- Goat Cheese – The star of the dish, goat cheese provides a creamy, tangy center that contrasts with the crispy coating. If you like goat cheese try my Homemade Marinated Goat Cheese Recipe with Herbs!
- Panko Breadcrumbs – These panko bread crumbs give the goat cheese balls their signature crunch.
- Traditional Breadcrumbs – Traditional breadcrumbs gives the goat cheese balls a nice crunchy but light outer shell.
- All-Purpose Flour – Flour helps the egg mixture adhere to the goat cheese balls. Lightly coat the cheese balls in flour to avoid clumping.
- Eggs – The eggs bind the flour and breadcrumbs to the goat cheese balls, ensuring a well-adhered coating. Whisk the eggs thoroughly with milk to create a smooth, uniform mixture.
- Garlic Powder – I love adding garlic powder to the boating to give the goat cheese balls a bit more flavor! Use sparingly, as too much can overpower the delicate flavor of the goat cheese.
- Dried Thyme – Thyme adds an earthy flavor to the breading, complementing the goat cheese.
- Vegetable Oil – Essential for frying, vegetable oil ensures the goat cheese balls are cooked evenly and achieve a crispy texture.
Substitutions and Additions
- Herbed Goat Cheese – Instead of plain goat cheese, use herbed goat cheese (e.g., goat cheese rolled in herbs like rosemary, thyme, or chives).
- Chopped Nuts – Add finely chopped nuts (e.g., pecans, pistachios, or almonds) to the breadcrumb mixture
Step by Step Instructions: Fried Goat Cheese Balls
- Prepare the Goat Cheese Balls: Scoop out about 1 tablespoon of goat cheese and roll it into a ball. Repeat with the remaining goat cheese. Place the goat cheese balls on a plate and freeze for about 20 minutes to firm up.
2. Set Up Breading Station:In one bowl, mix the flour, garlic powder, dried thyme, salt, and pepper. In a second bowl, whisk together the eggs and milk. In a third bowl, combine the panko and traditional breadcrumbs.
Bread the Goat Cheese Balls: Roll each goat cheese ball in the flour mixture, shaking off any excess. Dip it into the egg mixture, ensuring it’s fully coated. Roll it in the breadcrumb mixture until well-coated. Then, dip back into the egg and into the breadcrumbs one more time for a perfectly crunchy crust!
3. Chill the Goat Cheese: Move the goat cheese balls to a parchment-lined baking sheet. Chill them in the freezer for 15 minutes.
4. Fry the Goat Cheese Balls: Heat about 2 inches of vegetable oil in a heavy-bottomed pot like a dutch oven or castiron skillet to 350°Fahrenheit (175°Celsius). Fry the goat cheese balls in batches, being careful not to overcrowd the pot. Fry until golden brown and crispy, about 2-3 minutes.
5. Drain and Cool: Use a slotted spoon to transfer the fried goat cheese balls to a paper towel-lined plate to drain any excess oil.
6. Serve: Arrange the fried goat cheese balls on a serving platter. Drizzle with honey if desired, and garnish with fresh herbs. Serve immediately while hot and crispy.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Crispy Fried Goat Cheese Balls
Equipment
- parchment paper
- Baking Sheet
- Shallow Bowls (3)
- whisk
- Slotted Spoon
- large skillet
- Thermometer (optional)
- Paper towels
Ingredients
- 8 oz goat cheese chilled
- 1/2 cup traditional breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg beaten
- 1 tablespoon water
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- Vegetable oil for frying
- Fresh herbs or honey for garnish optional
Instructions
Prepare the Goat Cheese Balls:
- Scoop out about 1 tablespoon of goat cheese and roll it into a ball. Repeat with the remaining goat cheese.
- Place the goat cheese balls on a plate and freeze for about 20 minutes to firm up.
Set Up Breading Station:
- In one bowl, mix the flour, garlic powder, dried thyme, kosher salt, and pepper.
- In a second bowl, whisk together the eggs and milk.
- In a third bowl, combine the panko and traditional breadcrumbs.
Bread the Goat Cheese Balls:
- Roll each goat cheese ball in the flour mixture, shaking off any excess.
- Dip it into the egg mixture, ensuring it’s fully coated.
- Roll it in the breadcrumb mixture until well-coated. Then, dip back into the egg and into the breadcrumbs one more time for a perfectly crunchy crust!
- Chill the goat cheese balls for 15 minutes.
Fry the Goat Cheese Balls:
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot like a dutch oven or cast iron skillet to 350°Fahrenheit(175°Celsius).
- Fry the goat cheese balls in batches, being careful not to overcrowd the pot. Fry until golden brown and crispy, about 2-3 minutes.
- Use a slotted spoon to transfer the fried goat cheese balls to a paper towel-lined plate to drain any excess oil.
Serve:
- Arrange the fried goat cheese balls on a serving platter.
- Drizzle with honey if desired, and garnish with fresh herbs.
- Serve immediately while hot and crispy.
Notes
- Freeze goat cheese balls for 20 minutes before breading to help them hold their shape.
- Keep oil at 350°Fahrenheit (175°Celsius) for even cooking—too hot and they burn, too cool and they get greasy.
- Fry in small batches to maintain oil temperature.
- Drain on paper towels to keep them crisp.
- Season with salt immediately after frying so it sticks.
- Serve hot while the cheese is soft and creamy inside.
Serving Suggestions
- Wine Pairing – A chilled Sauvignon Blanc balances the tangy cheese and rich coating.
- Cocktail Party – Serve alongside marinated olives, cured meats, crostini, or my pesto bruschetta. Sprinkle them with flaky salt and serve as is or with marinara sauce!
- Salad Topper – Add to an arugula salad with lemon vinaigrette for a crispy, creamy contrast.
Storage and Reheating Instructions
- Refrigerate – Store in an airtight container up to 3 days.
- Freeze – Freeze on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheat (Refrigerated) – Bake at 350°Fahrenheit (175°Celsius) for 10–12 min or air fry for 5–7 min.
- Reheat (Frozen) – Bake at 350°Fahrenheit (175°Celsius) for 15–18 min or air fry for 8–10 min.
Made these for girls night and holy heck they are fabulous! I feel like I’m at Sur- I just need my Pinot Grigio!
So creamy and crunchy!