When I first tasted goat cheese, it was definitely not love at first bite. However, when I combined it with two of my favorite ingredients—lemon and Japanese bread crumbs called panko (page 80)—these addictive little morsels were born! These are especially good in place of the crumbled goat cheese on the Baby Spinach with Beets and Goat Cheese (page 55). The balls are surprisingly easy to make, but they are extremely delicate, so handle them with care. Don’t skip the freezer step, which firms them up so they can more easily be breaded and fried, and don’t try to handle them with tongs as you might usually do when deep frying. Use a thin, long-handled tool such as a spider (a stainless steel handheld strainer) or slotted spoon. Read about deep-frying on page 37.
Recipe information
Yield
makes about 16 balls
Ingredients
Preparation
Step 1
In a medium bowl, place the goat cheese, parsley, and lemon zest. Use a fork to break up the cheese and combine the ingredients until well blended.
Step 2
Use your hands to roll into balls about the size of golf balls or a little smaller and place them on a baking sheet. Place in the freezer for 20 minutes.
Step 3
Meanwhile, in a small bowl, beat one egg. Place the panko in a small shallow dish or bowl. Remove the goat cheese balls from the freezer. Coat a goat cheese ball in the egg and then dredge with panko. Transfer to a baking sheet or platter and repeat with the remaining goat cheese balls. Use the remaining egg if necessary.
Step 4
In a large skillet, heat the oil to 350°F. over medium heat. Line a medium baking sheet with paper towels.
Step 5
Gently add several goat cheese balls to the oil and fry until golden brown, 30 to 40 seconds. Gently turn them over and fry until golden brown on the other side, 30 to 40 seconds. Transfer to the paper towel–lined baking sheet and immediately sprinkle lightly with salt. Repeat with the remaining goat cheese balls. Let stand 5 minutes before serving.
