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Crispy Goat Cheese Poppers with Honey

Crispy goat cheese poppers are breaded in panko, fried until golden and crisp, then drizzled with honey. Chilling the coated balls before frying helps them hold their shape and keeps the centers creamy.
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Prep Time 20 minutes
Cook Time 9 minutes
chilling 30 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the poppers
  • 1 log (10 oz) goat cheese cold
  • 0.5 cup all-purpose flour
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 eggs large
  • 1 tbsp water
  • 1 cup panko breadcrumbs
  • 3 cups neutral oil such as canola oil; for frying
For the honey
  • 0.25 cup honey

Equipment

  • 1 10-inch skillet

Method
 

Shape and bread the poppers
  1. Shape the cold goat cheese into 12 balls, about 1 inch each.
  2. Whisk the flour, salt, and pepper in a shallow bowl.
  3. Beat the eggs with the water in a second shallow bowl.
  4. Put the panko in a third shallow bowl.
  5. Roll each goat cheese ball in the flour, dip it in the egg, then coat it in panko, pressing gently so the crumbs adhere.
  6. Arrange the breaded balls on a plate or baking sheet and refrigerate for 30 minutes.
Fry the poppers
  1. Heat the oil in a 10-inch skillet over medium heat to 350°F, checking the temperature with a thermometer.
  2. Fry the poppers in batches of 3 or 4 for 2 to 3 minutes, turning occasionally, until golden and crisp; transfer them to a paper towel-lined plate.
Finish with honey
  1. Drizzle the poppers with honey and serve warm.

Notes

Keep the goat cheese cold while shaping, and chill the breaded poppers for the full 30 minutes so they hold their shape during frying. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free all-purpose flour and gluten-free panko.