Crispy Pickled Beet and Goat Cheese Balls with Hot Honey Drizzle
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Hot Honey:
1/2 cup honey
1 1/2 tbsp. red pepper flakes
Small pinch of salt
1 tsp. apple cider vinegar, champagne vinegar, or white wine vinegar
For the Crispy Pickled Beet and Goat Cheese Balls:
10.5 oz log soft goat cheese
1 cup chopped Paisley Farm Sweet Pickled Beets
1/2 tsp. garlic powder
1/2 tsp. onion powder
3/4 tsp. salt, or to taste
3/4 tsp. black pepper, or to taste
1 egg
1 tsp. milk
1 cup panko breadcrumbs
1/2 - 3/4 cup oil for frying
Instructions
Make the Hot Honey:
- Stir together the honey, red pepper flakes, and pinch of salt in a small saucepan over medium heat. Bring to a gentle boil and let cook for one minute. Remove from heat and let cool.
Make the Crispy Pickled Beet and Goat Cheese Balls:
- Add the goat cheese and chopped pickled beets to a medium-sized mixing bowl. Using your hands, a wooden spoon, or sturdy spatula; mix the cheese and beets together until well combined. Add the garlic powder, onion powder, salt, and black pepper. Mix well.
- Line a rimmed baking sheet with parchment paper or non-stick foil.
- Using your hands, form the goat cheese mixture into small balls, about 1 tbsp. each. Place the balls onto the lined baking sheet and set aside
- In one small bowl, whisk together the egg and milk. Place the panko breadcrumbs in a separate shallow bowl or plate. Roll each goat cheese ball in the egg and milk mixture and then in the panko breadcrumbs until fully coated. Place the balls back onto the lined baking sheet. Once all of the goat cheese balls have been coated, place in the freezer for 20 to 30 minutes until firm.
- Meanwhile, heat the oil in a skillet over medium/high heat.
- Once the oil is hot and the goat cheese balls have firmed up in the freezer, place 5 or 6 in the skillet, making sure not to crowd them. Fry them for about 2 minutes on each side, or until golden brown. Set the finished goat cheese balls on a layer of paper towel to remove any excess oil and repeat with the remaining balls.
- Drizzle with the hot honey and serve immediately.
- Makes about 20 crispy pickled beet and goat cheese balls.
