Fried Goat Cheese Balls Recipe

Make cheese mixture

In a medium bowl, combine the chèvre and cream cheese. Use a fork to break up and stir until smooth and homogenous. Add 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon honey and the chopped chives. Mix until evenly incorporated. Taste and adjust seasoning as needed.

Portion and chill

Line a baking sheet with parchment. Using a small cookie scoop or tablespoon, portion the cheese mixture into 18–20 equal portions (about 3/4 to 1 tablespoon each). Roll each portion quickly between your palms to form a smooth ball and place on the prepared sheet. Once complete, freeze or chill the balls for at least 20 minutes until firm (30 minutes recommended) to help them hold shape during breading and frying.

Prepare breading stations

Set up three shallow bowls: one with the flour, seasoned with 1/2 teaspoon kosher salt; one with the egg beaten together with the cold water to make a thin batter/egg wash; and one with the breadcrumbs. The thin egg wash helps the breadcrumbs adhere and creates a light crisp shell.

Bread the cheese balls

Working with chilled cheese balls, lightly dredge each ball in the flour, shaking off excess. Dip into the egg wash, then roll thoroughly in breadcrumbs to coat. For a sturdier coating, repeat the egg wash and breadcrumb step once more for a double coat. Place breaded balls back on a chilled tray while you heat the oil.

Heat oil

Pour about 2–3 inches of vegetable oil into a heavy-bottomed pot or deep fryer (approximately 3 cups depending on pot size). Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown slowly.

Fry the balls

Working in small batches (4–6 at a time depending on pot size), carefully lower breaded cheese balls into the hot oil using a spider or slotted spoon. Fry for about 1.5–2 minutes, turning gently so they brown evenly, until golden and crisp. Do not overcrowd the pot or the oil temperature will drop. Remove with a slotted spoon and transfer to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F/95°C) if needed while finishing remaining batches.

Combine and simmer

In a small saucepan set over medium heat, combine diced mango, chopped red onion, apple cider vinegar, brown sugar, lime juice, grated ginger, red chili flakes and 1/4 teaspoon salt. Stir to combine and bring to a gentle simmer.

Reduce to chutney

Reduce heat to low and simmer uncovered for 8–10 minutes, stirring occasionally, until the mango pieces are tender and the mixture thickens slightly. Taste and adjust sweetness, acidity or heat as desired. Remove from heat and let cool slightly; chutney will thicken more as it cools.

Toast bread

Preheat oven to 375°F (190°C). Arrange baguette slices in a single layer on a baking sheet. Brush lightly with olive oil on both sides and sprinkle with sea salt. Bake 8–10 minutes, flipping once, until edges are golden and crisp. Alternatively, grill or broil briefly. Let cool slightly.

Place a crostini on a serving platter. Spoon about 1 teaspoon of mango chutney onto each crostini (or arrange chutney in a small bowl for communal dipping). Top each chutini with one warm fried goat cheese ball.

Garnish each with a tiny drizzle of honey and a few microgreens or a cilantro leaf. Serve immediately while the cheese is warm and the crostini are crisp.