u003cliu003eu003cstrongu003eCan goat cheese be cooked?u003c/strongu003eu003c/liu003e

u003cspan style=u0022font-size: revert; letter-spacing: 0.32px; color: initial;u0022u003eYes! Goat cheese is one of the best cheeses to cook because it melts beautifully and pairs with a variety of flavor combinations.u003c/spanu003e The texture of goat cheese becomes super creamy when it's cooked which makes it perfect for u003ca href=u0022https://midwestfoodieblog.com/roasted-garlic-goat-cheese-dip/u0022u003ecreamy dipsu003c/au003e or u003ca href=u0022https://midwestfoodieblog.com/blueberry-flatbread-with-goat-cheese/u0022u003etangy flatbread pizzasu003c/au003e.

u003cstrongu003eWhat does goat cheese go well with?u003c/strongu003e

Goat cheese has a more tangy flavor so it is complemented by sweet flavors like honey, but also combines well with spicier ingredients like red pepper flakes. Goat cheese is very versatile, so you can make these fried goat cheese balls and set them out with a variety of dips that span the sweet and spicy spectrum.

u003cstrongu003eCan you flavor goat cheese?u003c/strongu003e

Yes! Goat cheese has a delicious flavor in it's own but it really sings when combined with flavors like, garlic, fresh herbs, cranberries, blueberries, walnuts, honey, and more. The tangy flavor of goat cheese is subtle enough that you can serve it with fruit jams, pesto, herbs, and nuts. Goat cheese is also very creamy, so it can be stirred into and combined with almost anything.u003cstrongu003e u003c/strongu003e

Fried Goat Cheese Balls

Name: Fried Goat Cheese Balls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz. garlic and herb goat cheese (two 4 oz. logs); 1/4 cup all-purpose flour; 1 egg, beaten; 1/2 cup finely chopped pecans; 1/4 cup panko breadcrumbs; vegetable oil for frying; Kosher salt; fresh cracked pepper; fresh chopped parsley; honey; red pepper flakes

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5 from 1 review

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!

Author: Kylie
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 balls 1x
Category: Appetizer
Method: Stove Top
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

8 oz. garlic and herb goat cheese (two 4 oz. logs)
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup finely chopped pecans
1/4 cup panko breadcrumbs
vegetable oil for frying
Kosher salt
fresh cracked pepper

Serve with:

fresh chopped parsley
honey
red pepper flakes

Instructions

Cut each 4 oz. log of goat cheese into 6 slices so you have 12 slices total. Cut each slice in half and then form each half into a round ball so you have 24 balls total.
Add flour to a shallow dish. Add beaten egg to a shallow dish. Add panko breadcrumbs and pecans to a shallow dish along with a couple pinches of salt and pepper, and stir to combine.
Working in batches, dredge goat cheese balls in flour, then transfer to the egg mixture, then transfer to the breading mixture.
Place on a large platter and freeze for 15 minutes.
Heat about 1.5 inches of vegetable oil in a large pot or Dutch oven over medium heat. I use this Dutch oven and add about 4 cups or so of vegetable oil. This allows the goat cheese balls to be completely submerged as they are frying.
Test oil to see if it’s ready, then fry goat cheese balls in batches of about 6-8 depending on the size of your pot. Cook them for about 30-45 seconds total or until the outside is golden brown and crispy. If they are cooking faster than that, your oil is too hot. If they’re taking longer to cook, then your oil is too cool.
Use a slotted spoon to 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.

Dutch oven

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Notes

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.