Fried Goat Cheese Balls
Crispy Almond Panko coated Goat Cheese served in a Honey Balsamic Reduction. Barcelona Tapas Las Vegas
Fried goat cheese with truffle honey
- 1 10.5 ounce log of goat cheese
- 2 whole eggs (whisked)
- 1/2 cup flour
- 1 cup Panko bread crumbs or Cornflake crumbs
- 1 jar truffle honey
- salt (to taste)
- pepper (to taste)
- oil (depends on the size of your pan)
Start by unwrapping your 10.5 ounce goat cheese log and allowing it to sit and semi-soften, long enough to allow it to be pliable without getting too soft. Once it is semi-soft, break off pieces about the diameter of a quarter and roll into balls. Once your entire log has been rolled into balls, place balls on a tray lined with wax paper and freeze for 2 hours.
While your goat cheese balls are freezing, lay out three medium sized bowls. In one bowl, add your 1/2 cup flour and season with salt and pepper (to taste) stirring with a fork to incorporate. In the second bowl, add your 2 whole eggs and whisk thoroughly. In the third bowl, add your 1 cup crumbs (either Panko or Cornflake) At this point, select a heavy-weight pan of your choice which is at least 5 inches deep. To this, add about 3 inches of oil and heat up to a steady medium heat, which will allow the frozen goat cheese balls to fry to a golden brown within a minute or two.
Now, take your goat cheese balls out of the freezer and begin to roll them one by one, first in the flour mixture, then the whisked eggs, and then the crumbs. After each one has been rolled in the crumbs, gently place them in your oil, being careful not to splatter the hot oil on yourself or surrounding areas. Roll the goat cheese balls in the oil as necessary using a slotted spoon and once the balls have reached a nice golden brown color, gently use the slotted spoon to remove the balls and place them on paper towels to dry. Once the goat cheese balls have dried, place them on a platter, arranging them in pyramid form. Then, drizzle truffle honey (to your liking) over the fried goat cheese balls and serve.
To really make this dish stand out and pop, pair it with a Sauvignon Blanc from the Sancerre region of France. The clean, crisp, and fruity tones in wines from this region will highlight the unique taste of the goat cheese and cleanse the palate allowing you to savor the next bite. My recommendation for a great bottle at a reasonable price would be a 2007 Domaine Laporte Sancerre Domaine du Rochoy which can be found at any local Total Wine & More location for about $25.00.