Fried Goat Cheese Balls
Fried Goat Cheese Balls
Table of Contents
Fried Goat Cheese Balls
I have to admit, I’m a Bravo fan—particularly when it comes to Vanderpump Rules. Although I’ve never visited SUR or any of Lisa Vanderpump’s other restaurants, I’ve always admired the iconic goat cheese balls from a distance.
After trying my hand at making them, I now understand their popularity with both guests and staff. The crunchy exterior and smooth, tangy goat cheese create a delicious bite, especially when paired with the zesty mango sauce. Whether you’re a fan of the show or simply a cheese lover, these fried goat cheese balls make a fantastic appetizer.
Alternative Dipping Sauce Options
I’m a big fan of the mango dipping sauce, but there are plenty of other tasty options to try.
Thai sweet chili sauce, raspberry pepper jelly, or even store-bought pesto are all delicious straight from the jar. For a fun twist, serve them with marinara sauce and a sprinkle of fresh oregano for a pizza-inspired flavor.
You can also skip the dipping sauce entirely and drizzle the goat cheese balls with regular or hot honey, then top them off with chopped pistachios, flaky salt, or both.
How to Serve Fried Goat Cheese Balls
These fried goat cheese balls are perfect served on their own, stacked on a platter as a tasty appetizer. You can also pair them with crostini and prosciutto or add them to a salad with strawberries or roasted beets. They even work as the star of a stunning cheese board. And if you happen to have leftovers, try smashing them onto a sandwich for an extra delicious topping.
Instructions
- Place 3/4 cup frozen mango chunks in a blender or food processor fitted with the blade attachment and let sit until thawed.
- Cut 8 ounces fresh goat cheese into 12 portions (about 1 1/2 tablespoons each). Roll each portion between the palms of your hands (the warmth will help compress and smooth the cheese) to form a ball. Place in a single layer on a plate and freeze for about 30 minutes. Meanwhile, make the mango sauce.
- Add 2 tablespoons rice vinegar or fresh lime juice, 1 teaspoon granulated sugar, 1 teaspoon whole-grain mustard, and 1/2 teaspoon of the kosher salt to the blender or food processor. Pulse until mostly smooth. Taste and season with more kosher salt as needed. Transfer to a serving bowl.
- Place 2 large eggs and remaining 1/2 teaspoon kosher salt in a shallow bowl and whisk to combine. Place 1/3 cup all-purpose flour in a second shallow bowl. Place 2/3 cup plain dried fine breadcrumbs in a third shallow bowl.
- Working with 1 goat cheese ball at a time, dip in the flour until evenly coated. Place in the egg mixture and turn to coat, letting the excess drip back into the bowl. Place in the breadcrumbs and roll to coat. Dip again in the egg mixture, then roll in the breadcrumbs once more. Return to the plate. Repeat with remaining goat cheese balls. Freeze while you heat the oil.
- Fit a wire rack over a baking sheet. Heat 3 cups canola or vegetable oil in a medium saucepan over medium heat until 350ºF, about 5 minutes.
- Fry batches of 4: Add the goat cheese balls to the hot oil and fry undisturbed for 1 minute. Stir gently and fry until evenly golden-brown, 1 to 2 minutes more. Using a slotted spoon, transfer to the rack. If any of the goat cheese balls burst, gently press the cheese back inside as needed.
- Garnish with chopped fresh cilantro if desired. Serve with the mango sauce for dipping.
You may like: Garlic Parmesan Oven Fries
Fried Goat Cheese Balls Recipe
Ingredients
- 3/4 cup frozen mango chunks
- 8 ounces fresh goat cheese
- 2 tablespoons rice vinegar or fresh lime juice
- 1 teaspoon granulated sugar
- 1 teaspoon whole-grain mustard
- 1 teaspoon kosher salt divided, plus more as needed
- 2 large eggs
- 1/3 cup all-purpose flour
- 2/3 cup plain dried fine breadcrumbs
- 3 cups canola or vegetable oil
- Chopped fresh cilantro for garnish (optional)
Instructions
- Place 3/4 cup frozen mango chunks in a blender or food processor fitted with the blade attachment and let sit until thawed.
- Cut 8 ounces fresh goat cheese into 12 portions (about 1 1/2 tablespoons each). Roll each portion between the palms of your hands (the warmth will help compress and smooth the cheese) to form a ball. Place in a single layer on a plate and freeze for about 30 minutes. Meanwhile, make the mango sauce.
- Add 2 tablespoons rice vinegar or fresh lime juice, 1 teaspoon granulated sugar, 1 teaspoon whole-grain mustard, and 1/2 teaspoon of the kosher salt to the blender or food processor. Pulse until mostly smooth. Taste and season with more kosher salt as needed. Transfer to a serving bowl.
- Place 2 large eggs and remaining 1/2 teaspoon kosher salt in a shallow bowl and whisk to combine. Place 1/3 cup all-purpose flour in a second shallow bowl. Place 2/3 cup plain dried fine breadcrumbs in a third shallow bowl.
- Working with 1 goat cheese ball at a time, dip in the flour until evenly coated. Place in the egg mixture and turn to coat, letting the excess drip back into the bowl. Place in the breadcrumbs and roll to coat. Dip again in the egg mixture, then roll in the breadcrumbs once more. Return to the plate. Repeat with remaining goat cheese balls. Freeze while you heat the oil.
- Fit a wire rack over a baking sheet. Heat 3 cups canola or vegetable oil in a medium saucepan over medium heat until 350ºF, about 5 minutes.
- Fry batches of 4: Add the goat cheese balls to the hot oil and fry undisturbed for 1 minute. Stir gently and fry until evenly golden-brown, 1 to 2 minutes more. Using a slotted spoon, transfer to the rack. If any of the goat cheese balls burst, gently press the cheese back inside as needed.
- Garnish with chopped fresh cilantro if desired. Serve with the mango sauce for dipping.
