What’s not to love about fried goat cheese balls? Creamy, gooey goat cheese is coated in a crispy, panko breading and fried until golden brown. Serve these irresistible little morsels as an appetizer or snack at your next party and watch them disappear.
Goat cheese balls are an easy but elegant appetizer that is sure to impress your guests. The cheese provides a rich and creamy flavor, while the crispy coating gives it a nice crunch. Best of both worlds, right?
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Perfect for parties and holidays, but simple enough to make for a casual get-together or brunch. They can be reheated in the oven, but that’s only if you have any leftovers (highly unlikely, though).
During the holidays, we like to make a charcuterie board that includes a baked cranberry brie or cranberry crostini. Even though the cheese is different, I think the goat cheese balls would pair well with these boards.
- log of soft goat cheese
- garlic powder
- salt and ground black pepper
- vegetable oil
- honey and chopped pecans for serving, optional
How to Make Fried Goat Cheese Balls
PREP: Line a baking sheet with foil or parchment paper. Slice the log of cheese in 12 even slices.
Roll the goat cheese slices between the palms of your hands to make 1.5-inch balls. Chill the balls in the freezer for at least 20 minutes. Remove once they are firm, but NOT frozen.
SET UP A DREDGING STATION: Beat the eggs in a small bowl. Whisk together the dry ingredients in a separate bowl. In the third bowl add the panko breadcrumbs.
COAT THE CHEESE BALLS: Dip each goat cheese ball into the egg, then the flour mixture, back in the egg, and end by rolling them in the breadcrumbs.
CHILL: Place them back on the baking sheet and into the freezer for 10-20 minutes, until firm.
HEAT THE OIL: Pour the oil into a large pot on medium to medium high heat. Use a thermometer to ensure the oil reaches 350 degrees F.
FRY: Lower each goat cheese ball into the oil using a slotted spoon or spider. Cook for 1-2 minutes on each side, then transfer to a paper towel lined plate to drain. Repeat until all of the balls are fried.
SERVE: Top with a drizzle of honey and chopped pecans if desired.
Tips for Making
- When coating the rolled cheese, it’s helpful to keep one hand dry. Use one hand to dip in the egg, and the other for the dry ingredients.
- Don’t skip freezing the cheese balls – it helps to keep the cheese from oozing out when frying. If the cheese is too soft it may fall apart in the pan.
- This recipe is written to make 12 1.5-inch goat cheese balls. Make the cheese log go further by slicing the cheese into 24 slices.
- The oil will take about 15 to 20 minutes to heat up.
- Be careful when frying, as the grease has a tendency to splatter.
- Keep an eye on the goat cheese balls while cooking so they don’t burn.
- Canola or avocado oil can be used. Just be sure to choose one that is light tasting and has a high smoke point if you choose to use a different oil.
Storing and Reheating
These are best when served on the same day they are made. Leftovers should be kept in an airtight container in the fridge for no more than 2 days.
Reheat in the oven at 350 degrees F until warm and crispy. They won’t be as crispy as the first day but they’ll still taste good.
Holiday Appetizer Recipes
Fried Goat Cheese Balls
- 10 ounce log of soft goat cheese
- 2 eggs
- 1 cup flour
- ½ tablespoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 cups vegetable oil, for frying
- honey and chopped pecans for serving, optional
- Prepare a baking sheet by lining it with foil or parchment paper.
- Slice the goat cheese into 12 even slices.
- Roll the goat cheese slices between the palms of your hands to form balls and place 1-inch apart on the prepared baking sheet.
- Place the sheet into the freezer and chill the goat cheese balls for a minimum of 20 minutes.
- When the goat cheese balls have chilled and firmed up but aren’t completely frozen, remove them from the freezer.
- While the goat cheese is chilling prepare your dredging station with 3 bowls. In a small bowl, beat the eggs.
- In another bowl, whisk together the flour, garlic powder, salt, and pepper.
- Add the panko bread crumbs to a third bowl.
- Working one by one, dip the goat cheese balls into the beaten egg, then place them into the flour mixture, turning to coat on all sides.
- Dip them back into the egg, then roll them in the panko until evenly coated and place them back onto the baking sheet.
- Place the coated goat cheese balls back into the freezer for an additional 10-20 minutes to firm up again.
- Meanwhile, heat the oil in a large pot on the stove over medium to medium-high heat.
- Use a frying thermometer or candy thermometer to measure the temperature of the oil. When it has reached 350 degrees F, gently lower one of the coated goat cheese balls into the oil using a slotted spoon, a spider or pair of tongs.
- Allow the goat cheese to cook for about 1-2 minutes, then flip it over and continue frying on the other side until evenly browned on all sides.
- Immediately remove the goat cheese balls from the oil and place on a plate lined with paper towels to drain any excess oil.
- Continue repeating the frying process with 1-3 goat cheese balls at a time, until all have been fried, then turn the heat off the stove.
- Serve the fried goat cheese balls with honey and chopped pecans, if desired.
- These goat cheese balls are about 1.5 inches in diameter. Increase the servings by slicing the goat cheese log into 24 even slices, if preferred.
- Be careful when frying! The oil will splatter and can cause injury, so be sure to lower the goat cheese balls into the oil and remove them with care. To ensure safety, and avoid burning the goat cheese balls, keep an eye on them at all times while cooking.
- Freezing the goat cheese before and after coating ensures that the cheese will not ooze out while frying.
- Goat cheese balls taste best when served the same day they’re made. Leftovers should be stored in an airtight container in the refrigerator for 1-2 days.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.