Herbed Spicy Goat Cheese Fritters
Imagine this- A crispy bite that bursts into a creamy cheese explosion in your mouth which is so flavorful and just melts in your mouth. This is the feeling of eating the herbed spicy goat cheese fritters. I absolutely love making these whenever I have friends or family over and everyone’s a fan. Even people who are eating healthy always have seconds because it’s so worth it. This recipe is so versatile and you can play with the herbs and spices in them. The honey balances the spices and tartness from the cheese and makes it a perfect bite-sized appetizer. A delicious treat for parties or gatherings, I can’t wait for you to try them and fall in love with them.
Happy Cooking!
Servings: 12-15 fritters
Prep Time: 30 mins
Chilling Time: 20 mins
Cooking Time: 10 mins
Total Time: 1 hour
Ingredients:
10 oz goat cheese at room temperate -check notes for which flavors.
3 tbsp chopped Chives
1 tbsp chopped Green garlic optional
2-3 deseeded Serrano peppers or small green chili finely chopped; use less if you have a low tolerance for spice
1/4 tsp pepper
1/4 tsp salt
1 egg or 1/2 cup milk
1/2-2/3 cup all-purpose Flour
3/4 -1 cup Panko
Oil for frying
Directions:
In a bowl add goat cheese and mix till smooth.
Add chopped herbs and peppers and mix in.
Form in balls using your hands. About 1.5 tbsp worth
Whisk the egg with 2 tbsp water and keep in a bowl (or keep milk in a bowl). Keep Panko in a bowl and flour in another bowl.
Dip the goat cheese ball in flour and then in the egg/milk and then in panko. Repeat the coats of egg/milk and panko. Keep aside on a plate. Repeat for all the formed balls. Double coat all the balls. If the coating is too thin it can burst in the oil so do a double coating of the liquid and pan to to prevent it, especially if you’re using milk instead of egg.
Place in a freezer for 30 mins. Make sure they are frozen from the outside before frying.
Warm oil to fry, about 350F. If it’s too hot the balls will burst in the oil. Deep fry the fritters till golden brown all over.
Serve immediately. Drizzle honey and serve with a chili dip.
Notes/Tips:
Goat cheese- I like to use half of garlic and herbs and jalapeño and honey. If you have plain goat cheese add- 1.5 tbsp garlic powder, 1 tbsp dried Italian herbs, 1 tbsp chopped fresh herbs, and 1.5 tbsp honey when mixing everything together.
Make sure they are well frozen before frying otherwise the cheese inside will scramble before the outside is cooked.
I do not recommend air frying or making these as the outside coating will not get crispy and the inside will scramble. I have tried and it didn’t work well for me.
You can also add- chopped-up caramelized onions, finely chopped green onions to the mixture as well.
Take the goat cheese out for about an hour (depending on the outside temperature) before making it so that it is soft enough to be smooth when mixed.
