These goat cheese balls are simply heavenly as an appetizer, or they can be served as a side to a simple rustic meal of lacto-fermented dried sausages, wine, and hard cheese. This dish is as elegant as it is delicious.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Goat Cheese Making Kit
Goat Cheese Making Kit
$23.79
Make a range of impressively delicious goat cheeses with this kit. Just add goat milk to make goat, chevre, and feta cheeses.
Packaging and Equipment in the kit may appear different than pictured.
Mesophilic Direct-Set Starter Culture
Mesophilic Direct-Set Starter Culture
$8.99
From cheddar, Colby, and Monterey Jack to Feta, Chevre, and more, you'll enjoy the flavor and variety of homemade cheeses made using this starter culture.
INGREDIENTS:
- 10-ounces fresh goat cheese, rolled into a log and chilled solid
- 1 lightly beaten egg
- 1 cup club soda
- 3/4 cup flour (any flour should work)
- 1/4 cup cornstarch
- Sea salt
- 3 cups breadcrumbs
- Oil for frying
- Honey
- Chopped and roasted pistachios
- Freshly ground black pepper
INSTRUCTIONS:
- Cut the log of cheese into 16 slices. Roll these slices into balls.
- Place the balls onto a parchment-lined baking sheet or platter and chill in the refrigerator for about 10 minutes.
- In a small glass bowl, whisk together egg and club soda. Gradually whisk in flour and cornstarch until well-combined with no lumps. Season mixture lightly with salt.
- Spread breadcrumbs in a shallow dish.
- Remove chilled goat cheese balls from refrigerator. Dip balls in the egg mixture, letting it drip off for a few seconds; dredge balls in breadcrumbs. Do this with each ball as many times as it takes to completely coat them.
- Place the breaded balls back onto the parchment-lined platter or baking sheet and place them in the freezer just long enough to make them firm, no longer than 15 minutes.
- In a large pot, heat about 2 inches oil over medium-high heat, to 375°F. Fry coated cheese balls just long enough to make them lightly golden brown and crisp. Using a metal slotted spoon, remove balls from oil and place on a paper-towel-lined plate to drain and cool for a few minutes.
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Transfer the balls to a serving platter, drizzle with honey, sprinkle with pistachios and pepper, and serve hot.
