Description
These crispy pumpkin goat cheese balls are the ultimate fall appetizer—perfectly golden, creamy inside, and drizzled with hot honey.
Ingredients
1 (8-ounce) log goat cheese
¾ cup pumpkin purée
1 large garlic clove, finely minced
1 tbsp fresh sage, finely minced (plus more for garnish)
½ tsp kosher salt
⅛ tsp nutmeg
2 cups panko breadcrumbs
1 cup all-purpose flour
2 large eggs, beaten (room temperature)
Canola oil, for frying
Flaky sea salt, for serving
Hot honey, for drizzling
Instructions
Mix the Filling:
In a medium bowl, combine goat cheese, pumpkin purée, garlic, sage, salt, and nutmeg. Mix well. Freeze the mixture for 30 minutes to firm up.
Prep the Breading Station:
In three separate shallow bowls, add flour, beaten eggs, and panko breadcrumbs.
Form and Bread Balls:
Line a baking sheet with parchment and lightly spray with oil. Roll the chilled goat cheese mixture into small balls (about 1 inch in size). Dip each ball in flour, then egg, then panko breadcrumbs. Place back on the baking sheet.
Freeze Again:
Freeze breaded balls for 20–30 more minutes to firm before frying.
Fry the Balls:
Heat 3 inches of canola oil in a deep saucepan to 350–375°F (175–190°C). Fry goat cheese balls in batches of 4–5 for 1–2 minutes, until golden and crispy. Transfer to a paper towel–lined plate and sprinkle with flaky sea salt.
Optional Garnish:
Fry a few extra sage leaves in the oil for 30 seconds for a crispy garnish.
Serve:
Drizzle fried goat cheese balls with hot honey and garnish with crispy sage. Serve warm and enjoy!
Notes
Make Ahead: You can freeze the breaded goat cheese balls up to a day in advance. Fry directly from frozen—just add 30 seconds to the cook time.
Pumpkin Purée Tip: Use plain, unsweetened canned pumpkin—not pumpkin pie filling.
Serving Suggestion: These pair well with a fall cocktail or mulled cider at a holiday party.
- Prep Time: 1 hour 10 minutes (includes freezing time)
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American
