Ingredients
Scale
- 8 oz log fresh goat cheese (chèvre), cold
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- 2 tablespoons fresh thyme leaves, finely chopped (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- Vegetable oil for frying (about 2-3 cups)
- ¼ cup honey, for drizzling
- Fresh herbs for garnish (thyme, basil, or microgreens)
- Flaky sea salt for finishing (optional)
Instructions
- Prepare the goat cheese: Remove the goat cheese from the refrigerator. Using a sharp knife, slice the log into ½-inch thick rounds (you should get about 16-18 pieces). Gently roll each round between your palms to form smooth balls. Place them on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up—this prevents them from falling apart during breading.
- Set up your breading station: Arrange three shallow bowls in a row. In the first bowl, place the flour seasoned with a pinch of salt and pepper. In the second bowl, add the beaten eggs. In the third bowl, combine the panko breadcrumbs with chopped fresh thyme (if using), remaining salt, pepper, and garlic powder. Mix well to distribute seasonings evenly.
- Bread the cheese balls: Working with one cheese ball at a time, roll it in the flour to coat completely, shaking off excess. Next, dip it into the beaten egg, allowing excess to drip off. Finally, roll it in the panko mixture, pressing gently to ensure the crumbs adhere well. Place the coated ball back on the baking sheet. Repeat with all cheese balls. For extra crispiness, you can double-coat by dipping the breaded balls back into egg and panko one more time.
- Chill the coated cheese balls: Once all balls are breaded, place the baking sheet in the refrigerator for at least 30 minutes (or up to 4 hours). This crucial step helps the coating set and prevents the cheese from leaking during frying.
- Heat the oil: Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1-1½ inches. Heat over medium-high heat until the oil reaches 350°F on a cooking thermometer. To test without a thermometer, drop a small piece of bread into the oil—it should sizzle immediately and turn golden in about 30 seconds.
- Fry the cheese balls: Working in batches of 4-5 balls at a time (don’t overcrowd), carefully place the cheese balls into the hot oil using a slotted spoon. Fry for 1-2 minutes, turning once, until golden brown on all sides. The coating should be deeply golden and crispy. Watch them carefully—they cook quickly!
- Drain and serve: Using a slotted spoon, transfer the fried cheese balls to a paper towel-lined plate to drain excess oil. Allow the oil to return to 350°F between batches. While still hot, transfer to your serving platter.
- Finish and garnish: Drizzle the warm goat cheese balls generously with honey. Sprinkle with fresh herb leaves and a pinch of flaky sea salt if desired. Serve immediately while hot and crispy!
Notes
- Make-Ahead Tip: Bread the cheese balls up to 2 days in advance and store them covered in the refrigerator. Fry just before serving.
- Oil Temperature: Maintaining 350°F is crucial. Too hot and the coating burns before the cheese warms; too cool and they’ll be greasy.
- Serving Temperature: These are best served hot, when the cheese is warm and creamy inside. They lose appeal as they cool and the cheese firms up.
- Reheating: If needed, reheat in a 375°F oven for 5-7 minutes to re-crisp, though they’re always best fresh.
- Honey Alternative: Balsamic glaze, fig jam, or hot pepper jelly all make excellent alternatives to honey.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2-3 cheese balls
- Calories: 245
- Sugar: 9g
- Sodium: 285mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 68mg