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Categories:Viewed: 15 - Published at: a year ago
Ingredients
- Canola oil, for frying
- 1/4 cup cornstarch
- 3/4 cup all-purpose flour
- 1 cup club soda
- One 10-ounce log of fresh goat cheese
- Honey, chopped roasted pistachios and freshly ground pepper, for serving
- 3 cups panko (Japanese bread crumbs), lightly crushed
- Salt
- 1 large egg, lightly beaten
Method
- Cut the goat cheese log into 16 pieces and roll each piece into a ball.
- Refrigerate the balls on a wax paperlined baking sheet until firm, about 10 minutes.
- In a bowl, whisk the egg and club soda.
- Gradually whisk in the flour and cornstarch and season with salt.
- Spread the panko in a shallow bowl.
- Dip the goat cheese balls in the egg batter, then dredge in the panko.
- Coat the balls again in egg batter and panko.
- Return them to the baking sheet and freeze just until firm, about 15 minutes.
- In a large saucepan, heat 2 inches of canola oil to 375.
- Working in batches, fry the cheese balls over high heat, turning occasionally, until golden and crisp, about 2 minutes.
- Using a slotted spoon, transfer the balls to a paper towellined plate and season with salt.
- Transfer the cheese balls to a platter, drizzle with honey and sprinkle with pistachios and pepper.
- Serve hot.
