Goat Cheese Croquettes Recipe

Prepare Cheese Mixture

In a medium mixing bowl, combine the soft goat cheese and softened cream cheese until smooth using a spatula or hand mixer on low. Fold in the minced chives, minced thyme, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning slightly if needed.

Portion and Chill

Using a small cookie scoop or spoon, portion the mixture into 24 equal balls (about 1 tablespoon or roughly 12g each). Place them on a parchment-lined tray, then cover with plastic wrap and refrigerate for at least 30 minutes to firm up. Chilling will help them hold shape during breading and frying.

Set up Breading Station

Place the 3 tbsp flour in a shallow bowl. Beat the 2 large eggs in a second shallow bowl. Place the panko breadcrumbs (and optional fine dry breadcrumbs mixed in if using) in a third shallow bowl or plate.

Bread the Croquettes

Remove chilled cheese balls from fridge. Lightly roll each ball in flour to coat (shake off excess), then dip into beaten egg, letting excess drip back into bowl, then roll thoroughly in panko breadcrumbs to coat. For a sturdier crust, return to the egg and roll again in the panko/fine breadcrumbs for a double coat. Place breaded croquettes on a parchment-lined tray and refrigerate for another 15–20 minutes to set.

Heat Oil

Pour neutral frying oil into a heavy-bottomed skillet or small pot to a depth of about 1 to 1.5 inches (approximately 2 cups). Heat over medium heat until the oil reaches 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown slowly without smoking.

Fry Croquettes

Fry croquettes in small batches (4–6 at a time depending on pan size) for about 1.5–2.5 minutes per side, turning gently with a slotted spoon or spider so they brown evenly and reach a golden color. Total frying time should be about 3–5 minutes per croquette. Avoid overcrowding the pan to keep oil temperature steady.

Drain and Rest

Using a slotted spoon, remove croquettes and transfer to a wire rack set over a sheet pan or paper towels to drain. Let rest 2–3 minutes before serving; the center will remain soft but warm. If making ahead, reheat briefly in a 180°C (350°F) oven for 5–6 minutes to re-crisp before serving.

Combine and Melt

In a small saucepan, break the guava paste into chunks and add 120 ml water. Heat over medium-low, stirring frequently, until the guava paste dissolves into a smooth syrup (about 4–6 minutes). If using guava jam instead, simply whisk jam and water together over low heat until smooth.

Season and Reduce

Stir in the rice vinegar, red chili flakes, lime juice, soy sauce, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Bring the mixture to a gentle simmer and cook for 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Reduce heat if it starts to stick or smoke. Taste and adjust sweetness/heat: add a pinch more chili flakes for heat or a teaspoon water to thin if too thick.

Finish with Butter

Remove the pan from the heat and whisk in the cold cubed unsalted butter one piece at a time until fully incorporated and the glaze is shiny. This also mellows the spice and adds a silky texture.

Strain and Garnish

Optional: strain the glaze through a fine-mesh sieve to remove chili flakes or guava fibers for a smooth finish. Transfer glaze to a small serving bowl and sprinkle with toasted sesame seeds and thinly sliced scallion for garnish. Keep warm until ready to serve.

Serve

Drizzle the red chili guava glaze over the warm goat cheese croquettes just before serving or offer it on the side for dipping. The sweet-spicy guava complements the tangy goat cheese and crispy exterior.