These goat cheese balls are coated in herbed bread crumbs and fried to golden brown perfection. They're crispy on the outside, warm and creamy on the inside, and made with a handful of simple ingredients. They're a balanced bite every time, and pair perfectly with a drizzle of honey and flaky sea salt.
We love to serve cheese appetizers because they're always a crowd favorite among party guests and are the perfect Christmas or New Year's Eve appetizer. These breaded goat cheese balls would make a great addition to a cheese board, baked brie, cheese tartlets, and fried feta cheese, or alongside a fig and prosciutto flatbread.
Mini goat cheese balls are a great option (especially for the holiday season) because they can easily be made ahead and reheated before serving so the creamy goat cheese gets soft and slightly melty for guests.
And, if you really want to elevate your frying game, try these deep fried deviled eggs, boom boom shrimp, or crab egg rolls!
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Why You'll Love This Recipe
The perfect bite - I originally thought that 1 teaspoon may be too small, but once breaded and fried, it's a two-bite wonder. The golden crust is ultra crunchy, and the goat cheese inside is ultra creamy and smooth. Plus, you can easily eat it with one hand and enjoy a cocktail in the other hand!
Tons of flavor - tangy goat cheese, flour enhanced with spices, and breadcrumbs mixed with herbs make for an expertly seasoned bite every time.
Dipping options - we love serving these goat cheese fritters with a drizzle of honey or hot honey, fig preserves, or marinara. The goat cheese is quite rich and tangy, so I find that a dipping sauce helps cut through some of the heaviness.
Ingredients
- Goat cheese. Use an 8oz or two 4oz logs of goat cheese or chèvre. Do not use goat cheese crumbles.
- Egg. The egg is used as a binder (along with the milk) during the dredging and coating process. This allows the breadcrumbs to completely coat the balls.
- Flour. Classic all-purpose flour coats the cheese balls to seal in the cheese during the frying process, and allows the egg dredge to stick to it.
- Panko bread crumbs. I love to use these thick, airy breadcrumbs because they make the balls slightly lighter and less dense than traditional bread crumbs.
- Aromatics. Garlic powder is used to enhance the flavor of the flour, and fresh thyme is added to the breadcrumbs for extra flavor.
- Oil. Any neutral frying oil will work to fry the goat cheese balls. Canola oil or vegetable oil are good options.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use traditional bread crumbs instead of panko, or an equal mix of both for extra crispy coating.
- Slice the goat cheese log into medallions instead of rolling the pieces into balls. This is great on a salad!
- Use gluten-free breadcrumbs and cornstarch or tapioca starch to make the balls gluten-free.
- Try a flavored goat cheese like herb or honey!
- Mix fresh chopped herbs into the cheese instead of into the breadcrumbs.
- Add chopped nuts like pecans or walnuts or lemon zest into breadcrumbs for extra flavor.
- Mix in pieces of crispy bacon and ranch seasoning (reminiscent of this chicken bacon ranch dip).
How to Make This Recipe
One: Cut the goat cheese log into medallions, each medallion into thirds, then roll each piece into balls.
Two: Place the balls on a lined plate and freeze while you prepare the dredging station.
Three: Add the ingredients to three separate bowls.
Four: Coat the frozen goat cheese balls completely in flour.
Hot tip! Use two hands during the dredging process. Keep one hand as the wet hand and one hand as the dry hand so your fingers don't turn into messy globs.
Five: Transfer the flour coated balls to the egg and milk mixture.
Six: Add the wet ball to the bread crumbs and coat it until it's completely covered and no wet areas remain.
Seven: Repeat with all the balls and then freeze them again until very firm.
Eight: Heat the oil and fry the goat cheese balls in batches until golden brown then transfer to a wire rack or paper towels to remove excess oil before serving.
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How to Air Fry the Goat Cheese Balls
To make goat cheese balls in the air fryer, preheat the air fryer to 400°F. Spray the frozen, coated balls generously cooking spray then air-fry them for about 5 minutes until they are golden brown and crispy and top with sea salt when they come out of the air fryer.
How to Make Them Ahead of Time
This recipe is perfect to make whenever you have the time, then you can just fry them off for a quick and easy appetizer when you need it.
Follow the recipe process up to dredging and freezing. Once the goat cheese balls are frozen, they can be stored in an airtight container or ziptop bag for 2 months. When the craving hits, heat up the oil and fry the rpepared goat cheese! Ta da!
Expert Tips
- Use two hands during the dredging process. Keep one hand as the wet hand and one hand as the dry hand so your fingers don't turn into messy globs.
- Don't skip the step of freezing the breaded cheese balls before frying. This step lets the breadcrumbs get a nice golden brown color and prevents the goat cheese from bursting out.
- Use a metal slotted spoon, spatula, or spider for frying.
- Don't overcrowd to pot. If any of the balls begin to blister, remove them immediately.
- Adjust the stove temperature as needed to keep oil temperature steady. Check the oil temperature in between each batch of frying.
- Add the fried balls to a wire rack or paper towels to absorb excess oil, then immediately season with salt.
- Serve the breaded goat cheese immediately, as it's best when it's warm and crispy.
Serving Suggestions
- Make them as an appetizer to share with friends.
- Serve the fried goat cheese on a light and bright salad. It would be great with a lemony vinaigrette, some dried cranberries and toasted pecans!
- Enjoy them alongside a caprese salad.
- Serve them as an upgraded version of goat cheese bruschetta.
- Munch on them with a glass of crisp white wine like Pinot Grigio or Chardonnay.
Recipe FAQs
You'll need goat cheese in a log form, not in crumbles. They usually come in 4oz, 8oz, or 10oz logs.
The oil was either too hot, they were fried for too long, or they were not dredged and coated well enough. If you're concerned about them cracking during frying, you can double drege the goat cheese with an additional layer of flour and egg before coating in the breadcrumbs.
Yes! You can freeze the goat cheese balls either before or after frying.
Storage
Fridge: covered for 3-4 days.
Freezer: flash freeze the balls for 15 minutes then store in a zip-top bag for 2-3 months.
Reheating
From the fridge: bake in a 350F oven for 10 minutes, air fry for 5 minutes, or fry at 350 for :30s.
From the freezer: bake in a 350F oven for 15 minutes, air fry at 325F for 10-12 minutes, or fry at 350 for :30s.
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📖Recipe
Fried Goat Cheese Balls
Equipment
- Spider or slotted metal spoon
- Heavy bottomed pot
Ingredients
- 8 oz goat cheese log
- ½ cup all purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 large egg
- ¼ cup milk
- 1 cup panko breadcrumbs
- 1 tablespoon minced fresh thyme
- 1 qt canola oil
Instructions
- Prepare a plate or small sheet pan with a piece of parchment paper and set aside.
- Cut the log of goat cheese into 8 slices. Then, cut each medallion into thirds to make a total 24 pieces.8 oz goat cheese log
- Roll each piece of goat cheese into a ball and place on the prepared sheet pan. Place the pan in the freezer while you prepare the dredge.
- Mix together the flour, garlic powder and salt in one bowl. Whisk the egg and milk in another bowl. In a third bowl, combine the panko and thyme.½ cup all purpose flour, 1 teaspoon garlic powder, ½ teaspoon kosher salt, 1 large egg, ¼ cup milk, 1 cup panko breadcrumbs, 1 tablespoon minced fresh thyme
- Note: use one hand as a “wet hand” and one hand as a “dry hand”
- Roll a piece of goat cheese through the flour until completely coated. Transfer the ball to the egg mixture and roll it around until coated, then place it in the panko bowl. Press the ball into the breadcrumbs until completely coated, then return the coated ball onto the prepared pan.
- Repeat with all of the goat cheese balls, then place the pan back in the freezer for 30 minutes.
- Add the oil to a heavy bottomed pot or cast iron pan and heat over medium heat until it reads 350℉ on an digital thermometer or oil thermometer. While the oil heats, set up a wire cooling rack or paper towels over top of a sheet pan.1 qt canola oil
- Add 4-5 goat cheese balls to a metal slotted spatula and lower them into the hot oil. Fry (gently turning the balls) for 30 seconds-1 minute until golden brown. Remove with a slotted metal spoon, letting oil fall off, then place the balls onto the wire rack.
- Immediately sprinkle with kosher sea salt, and repeat the frying process with the remaining goat cheese balls. Serve the balls warm with honey, hot honey, preserves, or marinara.
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