Description
A delightful appetizer featuring creamy goat cheese balls fried to a crispy golden crust, drizzled with a spicy honey glaze, and served alongside a tangy cranberry aioli. Perfect for parties or a sophisticated snack.
Ingredients
For the Fried Goat Cheese:
- 8-12 oz. Plain Goat Cheese
- 1/3 cup All Purpose Flour
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Italian Herb Seasoning
- 1 tsp Salt
- 2-3 large Eggs, beaten
- 2 cups Fine Panko Breadcrumbs
- Optional: ½ cup Grated Parmesan
- California Olive Ranch 100% California Extra Virgin Olive Oil for frying (2-3 inches in a saucepan)
- 1/3 cup Honey
- 1-2 tbsp Hot Sauce
For the Cranberry Aioli:
- 1/3 cup Plain Greek Yogurt
- 1/3 cup Sour Cream or Mayonnaise
- 1/3 cup Cranberry Sauce
- 1 tbsp Dijon Mustard
- 1 tbsp California Olive Ranch 100% California Extra Virgin Olive Oil
- 1 tbsp Honey
- Juice of 1 Lemon
- Salt & Black Pepper to taste
Instructions
- Make the Cranberry Aioli: Combine Greek yogurt, sour cream or mayonnaise, cranberry sauce, Dijon mustard, olive oil, honey, and lemon juice in a bowl. Whisk until smooth and season with salt and black pepper to taste. Set aside.
- Form Goat Cheese Balls: Roll 1-2 tablespoons of plain goat cheese into balls using your palms. Wet your hands with cold water to achieve smooth surfaces. Place the formed balls onto a nonstick pan and freeze for 15 minutes to firm up.
- Prepare Breading Stations: Set up three separate bowls: one with flour mixed with paprika, garlic powder, Italian herb seasoning, and salt; one with beaten eggs; and one with panko breadcrumbs mixed with optional grated Parmesan.
- Bread the Goat Cheese Balls: Dredge each chilled goat cheese ball first in the seasoned flour, then coat in the beaten eggs, and finally cover them with the breadcrumb mixture. Repeat the egg and breadcrumb coating once more to create a crunchier crust.
- Heat Olive Oil for Frying: Pour 2-3 inches of extra virgin olive oil into a saucepan and heat over medium-high until the oil glistens or reaches approximately 375°F (190°C).
- Fry the Goat Cheese Balls: Fry the balls in small batches of 3-4, turning frequently with a slotted spoon to ensure even golden browning. Once deeply golden, transfer the balls to a paper towel-lined plate to drain excess oil. Repeat with remaining goat cheese balls.
- Prepare the Hot Honey Drizzle: In a small bowl, mix honey and hot sauce thoroughly.
- Serve: Drizzle the hot honey mixture over the fried goat cheese balls and serve warm alongside the cranberry aioli.
Notes
- Freezing the goat cheese balls before breading helps them hold shape during frying.
- Double dredging in egg and breadcrumbs enhances the crunchiness of the coating.
- Adjust hot sauce quantity in the honey drizzle based on your preferred spice level.
- Use a thermometer to ensure oil reaches the right temperature to avoid greasy fried cheese.
- Can substitute sour cream with mayonnaise in the aioli for a richer flavor.
- Serve immediately to enjoy the contrast of warm, crispy cheese with cool, tangy aioli.
