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Crispy Goat Cheese Poppers with Honey

Crispy goat cheese poppers are coated in panko and fried until golden, with a creamy center and a 2-minute cool before serving. Dip them in honey for a sweet contrast to the peppery cheese.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the poppers
  • 2 log (8 oz) goat cheese softened
  • 0.25 tsp black pepper
  • 0.75 cup all-purpose flour
  • 2 eggs large
  • 2 cup panko breadcrumbs
  • 4 cup vegetable oil for frying
For serving
  • 0.33 cup honey

Equipment

  • 1 3-quart heavy saucepan
  • 1 rimmed baking sheet

Method
 

Form and bread the poppers
  1. In a medium bowl, mix the softened goat cheese and black pepper until combined.
  2. Divide the mixture into 24 portions and roll them into balls.
  3. Arrange the balls on a parchment-lined rimmed baking sheet and refrigerate, uncovered, for 30 minutes to firm.
  4. Put the flour in a shallow bowl, beat the eggs in a second shallow bowl, and put the panko in a third.
  5. Roll each chilled cheese ball in flour, dip in egg, then coat in panko, pressing gently so the crumbs adhere.
  6. Return the breaded balls to the baking sheet.
Fry and serve
  1. Heat the vegetable oil in a 3-quart heavy saucepan to 350°F, checking the temperature with a deep-fry thermometer.
  2. Fry the poppers in batches of 4 to 5, turning once, for 1 to 2 minutes until golden brown; keep the oil near 350°F.
  3. Transfer the finished poppers to a wire rack set over a baking sheet.
  4. Let the poppers cool for 2 minutes, then serve immediately with the honey for dipping.

Notes

For crisp results, keep the oil near 350°F while frying. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a gluten-free option, use gluten-free flour and panko.