Fried Goat Cheese Balls with Honey

This recipe comes from Food & Wine magazine. The original recipe can be found here.

Preparation time: 1 hour
Servings: 8


 One 10-ounce log of fresh goat cheese
1 large egg, lightly beaten
1 cup club soda
3/4 cup all-purpose flour
1/4 cup cornstarch
3 cups panko (Japanese bread crumbs), lightly crushed
Canola oil, for frying
Honey, chopped roasted pistachios and freshly ground pepper, for serving


1. Cut the goat cheese log into 16 pieces and roll each piece into a ball. Refrigerate the balls on a wax paper–lined baking sheet until firm, about 10 minutes.

2. 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.

3. 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 towel–lined plate and season with salt. Transfer the cheese balls to a platter, drizzle with honey and sprinkle with pistachios and pepper. Serve hot.

Curried Chutney Spread

Contributed by Annette LaPalm

(Taste of Home June/July 2007)


8 oz cream cheese, softened
2/3-cup sour cream
1-cup mango chutney
1 ½ tsp. curry powder
1 cup salted cashew halves

Assorted crackers


In a small mixing bowl, beat the cream cheese and sour cream until smooth; beat in chutney and curry until blended.  Just before serving, stir in cashews.  Serve with crackers.  Refrigerate leftovers.  Yield:  3