Fried Goat Cheese Balls Recipe

Prepare filling

In a medium bowl, crumble the soft goat cheese with a fork until mostly smooth. Stir in the finely sliced green onions, chopped chives (if using), garlic powder, kosher salt, and black pepper until evenly combined. Taste and adjust seasoning as needed.

Portion and chill: Using a small spoon or a melon baller, portion the mixture into 20 equal-sized balls (about 1 tablespoon / 15 g each). Place the formed balls on a parchment-lined tray and freeze or chill in the freezer for 20–30 minutes until firm but not rock hard — this helps them hold shape during breading and frying.

Set up breading stations

Place the flour and cornstarch (if using) mixed together in a shallow bowl. Beat the eggs in a second shallow bowl. In a third bowl, mix the panko and fine breadcrumbs together. Season the flour and breadcrumbs lightly with a pinch of salt and pepper.

Dredge the chilled goat cheese balls: Working one at a time, roll each chilled ball in the flour mixture, tapping off excess; dip into the beaten eggs allowing excess to drip off; then press gently into the panko mixture to coat thoroughly. For a sturdier double-coat, return each coated ball to the egg and then again to the panko. Place coated balls back on a parchment-lined tray and return to the freezer for another 10–15 minutes to firm up.

Heat oil: In a heavy-bottomed skillet or small Dutch oven, add enough neutral oil to reach about 1 to 1.5 inches deep (approximately 1.5–2 cups depending on your pan). Heat over medium-high heat until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle immediately and brown in about 30–45 seconds.

Fry the balls: Working in batches of 4–6 depending on pan size, carefully lower the chilled, breaded goat cheese balls into the hot oil using a slotted spoon. Fry, turning gently, until golden brown and crispy on all sides, about 1.5–3 minutes total per batch. Avoid overcrowding which will drop the oil temperature. If oil temperature falls below 325°F, wait for it to recover.

Drain and rest: Use a slotted spoon to transfer fried balls to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 2–3 minutes so the cheese inside is hot but the exterior remains crisp. Repeat with remaining batches.

Make the sauce: In a small bowl whisk together the soy sauce, chili garlic sauce, rice vinegar, honey, and sesame oil until smooth. Taste and adjust: add more chili sauce for heat or honey for sweetness as desired. Stir in the thinly sliced green onions and toasted sesame seeds if using.

Serve: Transfer the fried goat cheese balls to a serving plate. Garnish with extra sliced green onions or chives if desired. Serve immediately with the soy-chili dipping sauce on the side. For safety, warn diners that the center will be hot.