canola oil, for frying
1⁄4 cup cornstarch
3⁄4 cup all-purpose flour
1 cup club soda
10 fl oz fresh goat cheese
Honey, for serving
pistachios, chopped, roasted, for serving
freshly ground pepper, for serving
3 cup panko, (Japanese bread crumbs), lightly crushed
salt
1 large egg, lightly beaten
Cut the goat cheese log into 16 pieces and roll each piece into a ball. Refrigerate the balls on a wax paper–lined baking sheet until firm, about 10 minutes.
In a bowl, whisk the egg and club soda. Gradually whisk in the flour and cornstarch and season with salt. Spread the panko in a shallow bowl. Dip the goat cheese balls in the egg batter, then dredge in the panko. Coat the balls again in egg batter and panko. Return them to the baking sheet and freeze just until firm, about 15 minutes.
In a large saucepan, heat 2 inches of canola oil to 375°. Working in batches, fry the cheese balls over high heat, turning occasionally, until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the balls to a paper towel–lined plate and season with salt. Transfer the cheese balls to a platter, drizzle with honey and sprinkle with pistachios and pepper. Serve hot.
Sugar: 3g
:
Calcium: 127mg
Calories: 2876kcal
Carbohydrates: 626g
Fat: 7g
Fiber: 17g
Iron: 27mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 3g
Potassium: 620mg
Protein: 58g
Saturated Fat: 1g
Sodium: 202mg
