Fried Goat Cheese Balls

These crispy fried goat cheese balls take less than 30 minutes from start to finish and require just a handful of simple ingredients. They are the perfect bite for a party appetizer or a delicious addition to your weekday salad! They are coated with crunchy pecans and panko breadcrumbs on the outside and filled with creamy garlic and herb goat cheese on the inside!

 

You Will Love This

• There are fewer than 10 ingredients! The ingredient list for this fried goat cheese recipe is short and sweet and mostly made up of things you probably already have on hand. So it’s a great last minute appetizer you can throw together for your next gathering or party (or just on a random Tuesday night because they’re SO delicious!).
• If you loved this goat cheese recipe, be sure to check out my Roasted Garlic Baked Goat Cheese Dip, my Fig Jam and Pistachio Baked Brie, or my Greek Potato Wedges with Yogurt Sauce.

Ingredients and Substitutions

• Goat Cheese – You’ll need to use the goat cheese that comes in a log for this recipe instead of a container of crumbled goat cheese. I like to use garlic and herb goat cheese which typically comes in a 4 oz. log but you may also find 8 oz. or 10 oz. logs of goat cheese at your grocery store. If all you can find is a 10 oz. log feel free to use that. You will likely still have enough flour, egg wash, and breading mixture to coat the extra 2 ounces of cheese.
• Flour – Stick with all purpose flour for these goat cheese balls. It is going to help the egg wash to stick to the balls better.
• Egg – The egg wash layer is going to help the breading stick to the goat cheese balls. Don’t skip this step!
• Pecans – Pecans add a great crunch and some nutty flavor that perfectly complements the zesty tang of the goat cheese. You can use other types of nuts like almonds, walnuts, or cashews if that’s what you’ve got on hand. Experiment!
• Panko Breadcrumbs – The panko breadcrumbs are a big part of what gives these fried goat cheese balls their crunchy outer shell. You could also use regular breadcrumbs or Italian seasoned breadcrumbs as well but they may not get *quite* as crispy.
• Vegetable Oil – Vegetable oil is a great multipurpose oil so I always keep it stocked in the pantry! I like to use it for frying these goat cheese balls because it has a high smoke point and doesn’t impart any flavor into the balls. Other frying oils that would work include canola oil or sunflower oil.

Instructions

Cut goat cheese logs into slices. Cut each slice in half.

Then form into balls.

Add flour to a shallow bowl. Add beaten egg to a shallow dish. Add panko bread crumbs and pecans to a shallow dish along with a couple pinches of Kosher salt and black pepper, and stir to combine. 

Working in batches, dredge goat cheese balls in flour.

Then transfer to the egg wash and coat evenly.

Then transfer to the breading mixture and coat evenly.

Freeze for 15 minutes.

Heat oil in a large pot or Dutch oven.

Fry goat cheese balls in batches until the outside is golden brown and crispy. Use a slotted spoon to remove goat cheese balls from the pot allowing the excess grease to drain off. Transfer goat cheese balls to a paper towel-lined platter to soak up the excess grease. Sprinkle with Kosher salt.

Transfer to a serving platter and drizzle with honey. Garnish with fresh chopped parsley and red pepper flakes if desired. Serve warm.

Variations

Feel free to spice up your breadcrumb mixture with your favorite flavor enhancers!

• Garlic Powder – You can add extra flavor with 1/2 a teaspoon or so of garlic powder.
• Herbs – Try adding fresh herbs like chopped parsley or thyme.
• Marinara Sauce – Serve goat cheese balls with warmed marinara sauce instead of honey to make them more reminiscent of mozzarella sticks.
• Salads – Use them to top your favorite salads! I love to pair these fried goat cheese balls with a drizzle of my creamy honey Dijon dressing over spring greens and fresh veggies for a delicious lunch option.

Tips

• Whenever you’re breading something, be sure to have a dry hand and a wet hand. For example, use your left hand to put the goat cheese into the flour and roll it around, then drop it into the egg wash. Then use your right hand to roll the goat cheese balls around in the egg wash and then drop them into the breading. Then use your left hand to coat the balls in the breading mixture. This will ensure that you aren’t breading your fingers as you bread your balls!
• I like to use garlic and herb flavored goat cheese but feel free to use your favorite flavor or mix in your own flavor enhancers. Tomato basil, jalapeno honey, blueberry lemon, fig and olive, or cranberry cinnamon are just a few of the flavored options you might find at your grocery store!
• Make sure you don’t skip the freezer step. This helps ensure everything stays together and doesn’t immediately melt or fall apart when added to the oil. 
• To test if the oil is hot, stick the handle of a wooden spoon in the center of the pot. If small bubbles quickly form around the handle and float up, the oil is ready! If not, give it a couple more minutes until this happens.
• Adjust the stove temp as needed based on how your balls are cooking. All pots and stoves are going to cook differently which is why I highly recommend this heavy bottom Dutch oven. It holds the heat well and also ensures that the oil is heated evenly.
• If you’re goat cheese balls are getting dark brown in less than 30-45 seconds, then your oil is too hot. If they’re taking longer than 60 seconds to cook, then your oil is too cool. The key is to get the outside crispy and delicious while gently warming the goat cheese inside. If you cook them too quickly, the outside will be done, but the inside won’t be creamy. If you take too long to cook them, the goat cheese will become to melty and start to break through the crust and come out. Try testing a couple of balls to see how they cook before you start working your way through the batches.

FAQ

Make-Ahead, Storage, and Reheating

• Make-Ahead: If you’d like to throw these goat cheese balls together ahead of time, that’s totally doable! Just follow the recipe instructions, but instead of freezing the breaded balls, refrigerate them for up to 48 hours. When you’re ready to make them, take them out of the fridge and follow recipe instructions for frying.
• Storage: Store leftovers in an airtight container in the fridge for up to a week. 
• Reheating: To reheat, place the goat cheese balls on a baking sheet and heat in a 350 degree oven for about 10-15 minutes. You could also heat a bit of oil in a large saute pan over medium heat and give the goat cheese balls a quick pan fry until they’re crispy on the ouside and warmed through on the inside.

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