Tangy fried goat cheese balls dripping with sweet honey and a dusting of fennel pollen is the perfect spring appetizer!
If there is such a thing as the perfect appetizer, then these fried goat cheese balls are a top contender. Tangy, creamy goat cheese is coated in a crunchy crumb crust and dripping with sweet honey. A pinch of salt and dusting of fragrant fennel pollen send this tasty morsel over the top. The intensely flavoured fennel pollen adds notes of anise and citrus for a surprising flavour twist. Enjoyed on their own or as part of a cheese board, these fried goat cheese balls are sure to delight!
Ingredient Notes
Goat cheese: Choose a fresh, soft goat cheese such as chèvre for this recipe.
Panko crumbs: This recipe will work with both panko crumbs and regular breadcrumbs. I simply prefer the crunchy texture of panko crumbs.
Honey: A drizzle of sweet honey complements the tangy goat cheese perfectly. My favourite honey is alfalfa from local honey farm Campbell’s Gold here in the Fraser Valley.
Fennel Pollen: A dusting of dried fennel pollen adds complexity and a burst of flavour to any dish. Tasting of anise with hints of citrus, fennel pollen pairs well with the tangy goat cheese and sweet honey. Painstakingly gathered from the flowers of wild fennel this unique herb does have a higher price point, however with its intense flavour you don’t need to use much. I ordered mine from Canadian based Silk Road Spice Merchant.
How to make Fried Goat Cheese with Honey and Fennel Pollen
Shape
The goat cheese will be easier to handle if it’s cold. Roll the goat cheese into bite sized balls about 1 inch in diameter. The goat cheese will be crumbly but just press it together and roll between your hands to make a smooth ball. Set the goat cheese balls aside.
Bread
Begin by setting up a standard breading station. Gather three shallow containers. Add the flour to the first container and season with a pinch of kosher salt. Combine the egg and water in the second container and whisk until combined. Lastly, add the panko crumbs to the third container and season with a pinch of kosher salt.
To bread the goat cheese, roll one ball in the flour and shake off the excess. Dip the cheese in the egg being sure to coat the ball evenly. Transfer to the panko crumbs and roll in the crumbs until fully coated. Return the ball to the egg mixture, turning to coat and then dredge in the crumbs for a second time. Place the breaded goat cheese on a plate and set aside. Repeat with the remaining goat cheese balls.
If preparing the goat cheese ahead of time, store in the fridge. Transfer the breaded goat cheese to the freezer fifteen minutes before you intend to fry them.
Fry
Fill a wide saucepan or skillet with vegetable oil about 1 inch deep. Heat on medium high until the oil reaches a temperature of 350°F. Turn the heat to low and maintain the temperature.
Lower the goat cheese balls into the hot oil several at a time. Gently stir as they fry so they brown evenly. Cook until golden brown about 2 to 3 minutes. Do not overcook as the breading can burst if the cheese gets too hot. When browned, remove with a slotted spoon to a paper towel lined plate. Repeat with the remaining goat cheese.
Serve the Fried Goat Cheese with Honey and Fennel Pollen
Gently warm the honey in a microwave for 15 to 20 seconds to make it easier to drizzle. Arrange the fried goat cheese on a serving platter. Drizzle generously with the warm honey. Sprinkle with a little kosher salt and then with the fennel pollen. Enjoy!
