Deep Fried Goat Cheese Balls
300g soft goat cheese, tough outer edge removed
1 cup fine breadcrumbs
1/2 teaspoon cayenne pepper
1/4 cup finely chopped fresh chives
2 large eggs
handful of flour
Salt and black pepper
1 bottle vegetable oil
1. Take the goat cheese and roll into balls, a little smaller in size than a cherry tomato. You don’t want them to be too big, they’ll grow with the breadcrumbs and if they’re too large the centre won’t heat through when you fry them.
2. Roll the goat cheese balls in flour until they are coated, then set in the freezer for about an hour.
3. Mix the bread crumbs with cayenne pepper, a bit of salt and black pepper, and the chopped chives.
4. Place an egg in a large bowl, whisky it lightly to thoroughly mix the yolk and the white.
5. Remove the balls from the freezer. One by one, roll them through the egg mixture and then immediately through the breadcrumb mixture. Set aside, and roll the next.
6. When you’ve finished all the balls, set them back in the freezer for another hour.
7. Take another egg and repeat steps 4-5. Make sure all the balls are double-coated - this is what keeps them from coming apart or leaking when they fry.
8. Heat some oil to 180 degrees Celsius (about 350 degrees Fahrenheit) - enough oil to fully submerge the goat cheese balls. Deep fry the balls in the oil in small batches so as not to overcrowd the pan. Don’t let them get too dark - within just minutes, they’ll be a lovely light brown colour and ready to eat.
9. When ready, remove from oil and place the goat cheese balls on a plate covered with paper towels to soak up the excess oil.
Serve hot, with mustard or sweet chili sauce.