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recipes
Southern Cross PAG E 36
Fried Goat Cheese with Pistachio
Dust, Pepper, and Vanilla Honey
At the Lazy Goat, chef Beau Owens serves 5½
ounces (about 19 balls) per order.
Makes approximately 60 half-inch balls
GOAT CHEESE BALLS:
16 ounces soft fresh goat cheese
1 large egg
1 cup soda water
¾ cup all-purpose flour
¼ cup cornstarch
2 cups panko (Japanese breadcrumbs),
for dredging
Peanut oil (or other oil for deep-frying)
GARNISH:
Vanilla bean-infused honey
Black pepper, freshly ground very fine
Finely chopped pistachios (about 2
tablespoons per 19 to 20 balls)
Roll goat cheese into balls
approximately half inch in diameter.
Prepare batter by whisking egg in a
mixing bowl. Whisk in soda water.
While continuously whisking, add flour
and cornstarch, a little at a time. Mix
thoroughly until a thin batter is formed.
Pour panko into a separate bowl.
Drop goat cheese balls into batter,
then into panko. Chill breaded goat
cheese balls in the refrigerator for at
least 2 hours before frying.
When ready to fry, heat peanut oil in
a deep-fat fryer or heavy pot to 350°F.
Working in batches, drop goat cheese
balls in oil and fry for 30 to 45 seconds,
or until they are a very light golden
brown. Pull balls out of fryer and let drain
in fry basket or on paper towels. Spoon
balls into a serving bowl. Drizzle with
vanilla bean honey, and sprinkle with
black pepper and chopped pistachios.
