Description
Crispy golden Fried Pumpkin Goat Cheese Balls blend seasonal autumn warmth with creamy tangy cheese. Perfectly seasoned and delightfully crunchy, these irresistible appetizers invite you to savor each delectable bite of comfort.
Ingredients
Scale
Main Ingredients:
- 1 (8 ounces / 226 grams) log goat cheese
- ¾ cup (180 milliliters) pumpkin puree
- 2 cups (480 milliliters) panko breadcrumbs
- 1 cup (240 milliliters) all-purpose flour
- 2 large eggs, at room temperature, beaten
Herbs and Seasonings:
- 1 large garlic clove, finely minced
- 1 tablespoon (15 milliliters) fresh sage, finely minced (plus more for garnish)
- ½ teaspoon (2.5 milliliters) kosher salt
- 1/8 teaspoon (0.6 milliliters) nutmeg
Cooking and Serving:
- Canola oil, for frying
- Flaky sea salt, for serving
- Hot honey, for serving
Instructions
- Blend goat cheese, pumpkin puree, minced garlic, chopped sage, ground nutmeg, and kosher salt in a mixing bowl until thoroughly combined and smooth.
- Refrigerate the mixture for 30 minutes to allow it to firm and become easier to handle.
- Prepare three separate shallow dishes: first with all-purpose flour, second with whisked eggs, and third with panko breadcrumbs.
- Create uniform cheese balls approximately 1-inch in diameter, slightly smaller than a golf ball, using cool hands to prevent sticking.
- Meticulously coat each cheese ball first in flour, ensuring complete coverage, then dip into beaten eggs, and finally roll in panko breadcrumbs for a crisp exterior.
- Arrange breaded cheese balls on a parchment-lined baking sheet lightly sprayed with cooking oil.
- Freeze the coated cheese balls for 20-30 minutes to help them maintain shape during frying.
- Heat canola oil in a heavy-bottomed saucepan to 350-375 degrees Fahrenheit (175-190 degrees Celsius), using a deep-fry thermometer for precision.
- Carefully lower 4-5 cheese balls into the hot oil, frying for 1-2 minutes until they reach a rich golden-brown color.
- Remove fried cheese balls using a slotted spoon, draining excess oil on paper towels.
- Quickly fry sage leaves for 30 seconds until crisp and fragrant.
- Sprinkle the warm cheese balls with flaky sea salt and drizzle with hot honey just before serving.
Notes
- Chill the mixture thoroughly to help maintain the ball shape and prevent cheese from leaking during frying.
- Prepare a clean breading station with separate bowls to ensure even, crispy coating on each cheese ball.
- Use a deep-fry thermometer to maintain precise oil temperature for perfect golden-brown exterior without burning.
- Work in small batches to keep oil temperature consistent and prevent overcrowding during frying.
- Let excess oil drain on paper towels to avoid greasy texture and maintain crispy crunch.
- Crispy fried sage leaves add an elegant, aromatic garnish that complements the rich, creamy cheese balls.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 275 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 65 mg