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Fried Goat Cheese Balls with Spicy Honey
Ash Tyrrell

Fried Goat Cheese Balls with Spicy Honey

I made these Fried Goat Cheese Balls with Spicy Honey recently, and honestly, they turned out better than I expected. The outside was perfectly crisp while the inside stayed creamy and rich. When I drizzled the spicy honey on top, the sweet-heat combo made them completely addictive
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Total Time 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1/3 cup all-purpose flour – helps the coating stick properly and creates a light crust.
  • Pinch of black pepper – adds subtle background spice.
  • 1 cup panko breadcrumbs – gives the balls their signature crispy texture; fresh crumbs work best.
  • 1/3 cup sesame seeds – adds nutty flavor and extra crunch.
  • 1 large egg beaten – binds the coating to the cheese.
  • 10 oz goat cheese log – creamy tangy center; use chilled cheese for easier shaping.
  • Avocado oil for frying – ideal due to its high smoke point and neutral taste.
  • 1/2 cup honey – balances heat with sweetness.
  • 1 garlic clove finely grated – gives savory depth.
  • 2 –3 tablespoons hot sauce – adjust heat level as preferred.
  • 1/4 cup fresh sage leaves – adds earthy aroma and flavor.
  • Sea salt to taste – enhances overall flavor.

Method
 

  1. Set up three bowls: flour with pepper, beaten egg, and breadcrumbs mixed with sesame seeds. This coating process ensures a crunchy crust forms around the creamy cheese. Organizing the breading station first makes coating faster and cleaner.
  2. Roll chilled goat cheese into bite-size balls using your hands. Coat each ball in flour, then dip in egg, and finally cover with breadcrumb mixture. Ensure full coverage so the coating stays intact while frying.
  3. Place coated balls on a parchment-lined plate and freeze for at least 20 minutes. This step prevents the cheese from melting too quickly in oil. Firm cheese ensures perfect golden frying results.
  4. Warm honey, garlic, hot sauce, and sage together over low heat. Let flavors infuse gently without boiling. This step creates a fragrant, sweet, and spicy drizzle.
  5. Heat oil in a skillet and fry the balls in small batches until golden brown, about 1–2 minutes. Avoid overcrowding to keep oil temperature steady. Turn gently to cook all sides evenly.
  6. Remove balls from oil and briefly drain excess oil. Arrange on a serving plate and drizzle warm spicy honey over them. Sprinkle sea salt and serve immediately while crisp.

Notes

  • I like to freeze the balls a little longer when my kitchen is warm so they fry better.
  • I toast sesame seeds lightly before mixing for extra aroma and crunch.
  • I prepare honey sauce ahead so flavors deepen before serving.
  • I fry in small batches to keep coating crisp instead of soggy.