Fried Goat Cheese & Caramelized Shallot Balls

These fried goat cheese & caramelized shallot balls are one of my favorite apps that my family makes every year around the holiday.

The Deets:
One of my absolute favorite holiday appetizers, and a cherished family tradition that we make every single year, are these irresistible fried goat cheese & caramelized shallot balls. These little bites are the perfect combination of creamy, tangy, and savory, making them a crowd-pleaser at any festive gathering. The goat cheese is mixed with sweet, golden caramelized shallots, rolled into bite-sized balls, and then coated in a crispy, golden crust that’s fried to perfection.

To ensure the flavor of the goat cheese shines through, I fry them in Wesson canola oil. The oil’s neutral, clean taste guarantees that you get all the deliciousness of the ingredients without any oily aftertaste. Once fried, these warm, gooey goat cheese balls are drizzled with a touch of hot honey for a hint of sweetness and spice that perfectly complements the rich, creamy cheese. Finally, I finish them off with a sprinkle of fresh thyme for a pop of herbal freshness.

These goat cheese balls are a total game-changer for any holiday spread. They’re quick and easy to make, but they look and taste like something straight out of a restaurant. Whether you’re serving them as a pre-dinner appetizer, a snack for holiday cocktail hour, or even as part of a festive cheese board, they’re guaranteed to be a hit. Every bite is a perfect blend of crunchy, creamy, sweet, and savory flavors that will have your guests coming back for seconds (and thirds!). Trust me, these are one of those dishes that you’ll want to make every holiday season. Check out my other appetizer ideas here!

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Fried goat cheese & caramelized shallot balls

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Ingredients

Serves 10 balls

1x2x3x

• ▢ 10 oz Goat cheese
• ▢ 3 Shallots
• ▢ 2 tbsp Honey (or hot honey)
• ▢ 3/4 cup Flour
• ▢ 2 Eggs, beaten
• ▢ 2 cups Panko breadcrumbs
• ▢ Wesson Canola Oil
• ▢ A few sprigs of sage
• ▢ A few sprigs of thyme 

Instructions 

• Thinly slice shallots and add to a skillet with 1 tbsp butter, a pinch of salt and pepper. Cook stirring often on medium to low heat for about 15 min or until the shallots are cooked down and a deep brown.
• Add goat cheese to a bowl with caramelized shallots, chopped sage & thyme, (about 1tsp of each) and a drizzle of honey. Season with salt and pepper. Mix and then divide goat cheese into equal sized balls. Add to a parchment lined baking sheet and transfer to the freezer for until they freeze completely, about 45 min.
• Meanwhile, set out three shallow bowls and fill one with flour, one with beaten eggs, and one with panko. Season each with salt and pepper.
• When the goat cheese balls are fully frozen, dredge in flour, egg then breadcrumbs. Make sure to tap off excess between each bowl and work a few goat cheese balls at a time. Once all the balls are coated, transfer back to the fridge for at least another hour (or overnight) to get completely frozen again.
• Add Wesson Canola oil to a deep pan and fill up about 1 inch. Heat oil until it gets between 350-360 degrees and then add goat cheese balls a few at a time. If you don’t have a thermometer to check oil, add a few breadcrumbs to the oil and see if they bubble. If theyre bubbling, the oil should be ready.
• Cook the balls about a minute and a half a side, or until they are golden brown. Transfer to a cooling rack. Drizzle with hot honey and sprinkle with more herbs for serving. These are best served hot. Enjoy!

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