Sun-dried tomato & caramelized onion goat cheese balls

Thinly slice the yellow onion and add to a skillet with 2 tbsp butter, a pinch of salt and pepper. Cook stirring often on medium to low heat for about 25 min or until the onion is cooked down and a deep brown.
Add goat cheese to a bowl with caramelized onions, chopped sun-dried tomatoes, salt, pepper and red pepper flakes. 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 fry 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 they’re 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 balsamic glaze. These are best served hot. Enjoy!