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Fried Goat Cheese Balls

Fried Goat Cheese Balls

The name gives away what fried goat cheese balls are… but that doesn’t mean they’re any less delicious. Goodness, gracious, heavens above, thank you for goat cheese. Holy goat, goat cheese is so wonderful! I rode horses as a child with someone many years ago who had goats they got goat milk and cheese from. The idea of drinking or eating any other milk or cheese other than cow’s milk freaked me out. I thought they were freaky people and that they were crazy. I don’t know if I ever went and rode horses over there again, actually, after the day I watched her collect goat’s milk! Boy, was I a finicky child.

Back to the idea of angel-sent fried balls of gooey yumminess… Yes, please! I want to learn how to make them right now!

How to Make Fried Goat Cheese Balls

Grab some goat cheese (portioned into individual balls), flour, salt, pepper, panko (a crispy, crunchy frying aid), frying oil (like canola), spicy dried pepper flakes, honey, a frying pan, a pair of metal tongs or a metal, slotted spoon, a cooling tray, and some paper towels.

If you have all these things, get to making fried goat cheese ballsRight now! Or just remember the idea, at the very least.

  1. Beat the egg, salt, pepper, and spicy pepper in a bowl by itself.
  2. Combine the flour and panko or put them into individual bowls.
  3. Roll the cheese balls into the egg then the flour and panko combination. If separated, roll it into the flour, egg, then panko.
  4. Set the breaded cheese on a cooling tray and refrigerate or freeze until it’s not squishy.
  5. While waiting for them to harden, start warming the oil over medium-high heat in a frying pan.
  6. When everything’s good to go, carefully drop the cheese into the hot oil.
  7. Cook the fried goat cheese balls until they’re a warm, light brown. Perfectly crispy outside, mouth-wateringly gooey on the inside.
  8. As soon as you set them on the resting plate lined with paper towels, pour light honey over half or all of them for a wonderful combination of flavor.

I know what kind of cheese I’m rushing towards as soon as I go into a grocery store again! Enjoy, and thank you for learning with me.


About Brittany Davidson

Brittany is the main writer and content creator for Food Questions. She believes life is worth living if you're constantly learning, enjoying, and admiring things. Passion is her backbone and she tries not to do anything without it. Sharing information is as valuable as sharing a smile, Brittany says.

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