Ingredients
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Vermont Creamery Clover Blossom Honey Goat Cheese
8 ounces
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3 large eggs
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½ teaspoon black pepper
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1 teaspoon flaky sea salt, plus more for garnish
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1 ½ cups panko bread crumbs
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2 cups vegetable oil
Directions
- Shape goat cheese into 12 balls.
- Sprinkle with salt and pepper.
- Whisk eggs in bowl until smooth. Place panko bread crumbs in a separate bowl.
- Dip each goat cheese ball in eggs, in bread crumbs. Repeat by dipping each ball in the egg and bread crumbs once more.
- Place on parchment-lined cookie sheet and cover. Chill for up to 12 hours, or if you can't wait freeze for 30 minutes.
- Heat oil in a medium saucepan to medium-high heat, until it softly bubbles.
- Add 3-4 goat cheese balls to the oil at a time and cook, turning occasionally until golden brown, about 3-4 minutes. Repeat with remaining balls.
- Remove goat cheese balls from the oil and drain on paper towel. Top with flaky sea salt and serve immediately.
