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Zoomed in drizzling honey over four fried goat cheese balls on a plate with red pepper flakes and thyme on a tile backdrop.

Crispy Fried Goat Cheese Balls

Allie Hagerty
Golden, crunchy, and irresistibly creamy inside—these fried goat cheese balls are perfect for parties or date night. Drizzle with honey and serve hot for the ultimate appetizer.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Time to Chill 30 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Servings 10 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

Expert Tips from My Kitchen
  • 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.

Nutrition Facts

Calories: 99kcalCarbohydrates: 4gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 96mgPotassium: 24mgFiber: 0.2gSugar: 0.5gVitamin A: 326IUVitamin C: 0.1mgCalcium: 42mgIron: 1mg
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