When it comes to appetizers, these fried goat cheese balls are a show-stopping crowd-pleaser, perfect for entertaining or as a decadent snack. Crispy on the outside and creamy on the inside, they’re an excellent option for those following a carnivore lifestyle.
With a crunchy pork panko coating and soft goat cheese center, these bite-sized delights come together easily and fry up beautifully. Here’s an irresistible carnivore appetizer recipe that’s bound to become your favorite for gatherings and special occasions.
How to Make Fried Goat Cheese Balls in 9 Steps
- Yield: 8 (2-inch) balls (4 servings)
- Prep Time: 15 minutes
- Cook Time: 8 minutes
Ingredients
- 1 cup pork panko, divided
- 1 large egg
- 1 (10.5-ounce) log fresh (soft) goat cheese
- ¼ cup tallow or other heat-tolerant fat of choice, plus extra as needed for frying
Instructions
- Prepare a coating station by setting up three small bowls. Place ¼ cup of pork panko in the first bowl, the egg (whisked well) in the second, and the remaining ¾ cup of pork panko in the third.
- Divide the goat cheese into 8 equal portions and roll each into a ball.
- Roll each cheese ball in the first bowl of panko to create a light coating, helping the egg adhere. Dip the ball into the egg, then coat it thoroughly in the third bowl of panko. Place the coated balls on a plate.
- Repeat with the remaining cheese balls.
- Chill the coated balls in the freezer for 10 minutes while heating the oil. This prevents the cheese from oozing out during frying.
- Heat tallow in a deep-sided skillet, saucepan, or Dutch oven (8 to 10 inches in diameter) over medium-high heat. You’ll need about ¼ inch of melted fat. The oil is ready when a pinch of panko sizzles upon contact.
- Fry 4 cheese balls at a time, turning frequently for 3 to 4 minutes, until golden brown on all sides. Ensure the oil is hot enough to cook quickly without melting the cheese.
- Transfer the fried cheese balls to a paper towel–lined plate to drain.
- Repeat with the remaining cheese balls, adding more tallow if needed. Serve immediately while warm and crisp.
Tips for Perfect Fried Goat Cheese Balls
- Goat Cheese Choice: Soft, fresh goat cheese is best for this recipe, but feel free to experiment with other soft cheeses like cream cheese or mascarpone.
- Coating Tip: Freezing the coated balls briefly before frying ensures the cheese stays intact while cooking.
- Oil Temperature: Use medium-high heat and test the fat’s readiness before frying to avoid undercooking or excessive oil absorption.
- Serving Suggestion: Pair these cheese balls with a tangy dipping sauce or serve them atop a salad for added texture and flavor.
Why You’ll Love This Carnivore Appetizer Recipe
These fried goat cheese balls are a fantastic way to elevate any meal or gathering. They combine creamy, tangy cheese with a crunchy pork panko crust, making them an indulgent yet diet-friendly option. Whether you’re hosting a party or indulging in a savory treat, these cheese balls are sure to impress!
For variations, try different cheeses or incorporate your favorite carnivore-friendly seasonings into the coating mix. Whatever you choose, this recipe is a guaranteed hit for all occasions.
Fried Goat Cheese Balls
Ingredients
- 1 cup pork panko divided
- 1 large egg
- 1 10.5-ounce log fresh (soft) goat cheese
- ¼ cup tallow or other heat-tolerant fat of choice plus extra as needed for frying
Instructions
- Prepare a coating station by setting up three small bowls. Place ¼ cup of pork panko in the first bowl, the egg (whisked well) in the second, and the remaining ¾ cup of pork panko in the third.
- Divide the goat cheese into 8 equal portions and roll each into a ball.
- Roll each cheese ball in the first bowl of panko to create a light coating, helping the egg adhere. Dip the ball into the egg, then coat it thoroughly in the third bowl of panko. Place the coated balls on a plate.
- Repeat with the remaining cheese balls.
- Chill the coated balls in the freezer for 10 minutes while heating the oil. This prevents the cheese from oozing out during frying.
- Heat tallow in a deep-sided skillet, saucepan, or Dutch oven (8 to 10 inches in diameter) over medium-high heat. You’ll need about ¼ inch of melted fat. The oil is ready when a pinch of panko sizzles upon contact.
- Fry 4 cheese balls at a time, turning frequently for 3 to 4 minutes, until golden brown on all sides. Ensure the oil is hot enough to cook quickly without melting the cheese.
- Transfer the fried cheese balls to a paper towel–lined plate to drain.
- Repeat with the remaining cheese balls, adding more tallow if needed. Serve immediately while warm and crisp
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.