📝 About This Recipe
These irresistible appetizers offer a sophisticated play on textures, featuring a velvety, tangy goat cheese center encased in a shattering, golden-brown panko crust. Originating from Mediterranean-inspired bistro fare, they balance the sharp acidity of the cheese with the floral sweetness of honey and the earthy aroma of fresh thyme. Perfectly bite-sized and visually stunning, they are the ultimate crowd-pleaser for any elegant gathering or cozy night in.
🥗 Ingredients
The Goat Cheese Base
- 10 ounces Goat Cheese (Chèvre) (cold, log-style)
- 1 teaspoon Fresh Thyme (finely chopped)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Honey (to mix into the cheese)
The Breading Station
- 1/2 cup All-purpose Flour
- 2 Large Eggs (beaten)
- 1 tablespoon Whole Milk (to thin the egg wash)
- 1.5 cups Panko Breadcrumbs (Japanese style for extra crunch)
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1/2 teaspoon Kosher Salt
For Frying and Garnish
- 2 cups Neutral Oil (canola, vegetable, or grapeseed oil)
- 2 tablespoons Wildflower Honey (for drizzling)
- 1 pinch Flaky Sea Salt (like Maldon)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the cold goat cheese, chopped thyme, black pepper, and one teaspoon of honey. Use a fork to mash and blend until the herbs are evenly distributed.
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2
Line a small baking sheet with parchment paper. Scoop about 1 tablespoon of the cheese mixture at a time and roll between your palms to form 1-inch balls. You should get 12-16 balls.
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3
Place the cheese balls on the prepared baking sheet and transfer to the freezer for 20-30 minutes. This is a critical step to ensure they don't melt or burst during frying.
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4
Prepare your dredging station using three shallow bowls. Place the flour in the first bowl. In the second, whisk the eggs and milk together. In the third, mix the panko breadcrumbs, smoked paprika, and kosher salt.
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5
Remove the cheese balls from the freezer. Working with one ball at a time, roll it in the flour until lightly coated, shaking off any excess.
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6
Dip the floured ball into the egg wash, ensuring it is fully submerged and coated.
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7
Transfer the ball to the panko mixture. Roll and press gently so the breadcrumbs adhere firmly to the entire surface.
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8
For an extra-crispy, leak-proof crust, dip the breaded ball back into the egg wash and then back into the panko for a second coating.
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9
In a heavy-bottomed skillet or high-sided saucepan, heat about 1-2 inches of oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature.
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10
Carefully lower 4-5 cheese balls into the hot oil using a slotted spoon. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasiness.
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11
Fry for 60-90 seconds, turning occasionally with tongs or a spoon, until the exterior is a deep golden brown. The cheese inside should be warm but not liquid.
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12
Remove the balls and place them on a wire rack set over paper towels to drain excess oil without losing crispness.
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13
While still hot, arrange the cheese balls on a serving platter. Drizzle generously with wildflower honey and sprinkle with flaky sea salt and fresh parsley.
💡 Chef's Tips
Always use chilled goat cheese directly from the fridge for easier rolling. Freezing the shaped balls is mandatory; if they are too soft, they will disintegrate in the hot oil. Keep your 'wet hand' and 'dry hand' separate during the dredging process to avoid breading your fingers. If you don't have panko, regular breadcrumbs work, but the texture will be less airy and crunch. Use a neutral oil with a high smoke point to avoid any burnt flavors affecting the delicate cheese.
🍽️ Serving Suggestions
Serve over a bed of lightly dressed baby arugula with a lemon vinaigrette. Pair with a crisp, acidic white wine like a Sancerre or Sauvignon Blanc to cut through the richness. Accompany with a side of fig jam or apricot preserves for a fruitier dipping option. Serve alongside toasted baguette slices or crostini for added crunch. Offer these as a decadent topping for a roasted beet and walnut salad.