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Crispy Goat Cheese Poppers with Honey

Crispy goat cheese poppers are breaded twice in panko and fried until golden brown. Serve them warm with honey for drizzling or dipping.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and resting 42 minutes
Total Time 1 hour 9 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the poppers
  • 12 oz goat cheese soft (chèvre), chilled
  • 0.5 cup all-purpose flour
  • 3 eggs large, beaten
  • 2 cups panko breadcrumbs
  • 0.5 tsp kosher salt
  • 4 cups canola oil for frying
For the honey
  • 0.33 cup honey

Equipment

  • 1 3-quart heavy saucepan

Method
 

Make the poppers
  1. Shape the goat cheese into 16 balls about 1 inch wide.
  2. Arrange the balls on a plate and chill for 20 minutes.
  3. Set the flour in one shallow bowl and the beaten eggs in a second shallow bowl.
  4. Stir the panko and salt together in a third shallow bowl.
  5. Roll each ball in flour, dip it in egg, and coat it in panko, pressing gently so the crumbs adhere.
  6. Dip each ball in egg and panko a second time, then chill for 20 minutes.
  7. Heat the canola oil in a 3-quart heavy saucepan over medium heat to 350°F, checking with a thermometer.
  8. Fry the poppers in batches, turning gently, for 2 to 3 minutes until golden brown, keeping the oil near 350°F.
  9. Transfer each batch to a paper towel-lined plate.
  10. Let the poppers rest for 2 minutes.
  11. Arrange the poppers on a serving plate.
Serve with the honey
  1. Serve the poppers warm with the honey for drizzling or dipping.

Notes

For crisp coating, press the panko gently onto the poppers and keep them chilled until frying. Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free flour and panko.