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Welcome to Best Bites, a video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
You have to try these. These creamy balls of goat cheese come drenched in Buffalo hot sauce. If you like mozzarella sticks, these are kind of the same — but even creamier. Make them as an appetizer on game day or for movie night.
1/3 cup all-purpose flour
1 pinch black pepper
1 1/2 cups Panko breadcrumbs
1 large egg, beaten
1 log (10 ounce) goat cheese
Oil, for frying
Chopped green onions or chives, for serving
For Buffalo sauce:
4 tablespoons salted butter, melted
1/4 cup extra virgin olive oil
½ cup Frank’s Red Hot Sauce
3/4 teaspoon seasoned salt
1 pinch black pepper
Portion out cheese into small balls using a melon baller. Tip: The colder the cheese is, the easier it will be to work with.
Add the flour and a pinch of pepper to a medium bowl. Add the egg and 2 tablespoons of water to a separate shallow bowl and beat with a whisk. Add the Panko to another medium sized bowl and add salt.
Roll a goat cheese ball in the flour. Next, dip the ball into the egg mix. Then, dredge it in the Panko mix. Place it on the prepared baking sheet and repeat with the remaining goat cheese.
Freeze the goat cheese balls for 20 minutes or until firm.
Heat 1 to 2 inches of oil in a large skillet over medium-high heat. Fry the goat cheese balls in batches, 1 to 2 minutes or until golden and crisp on all sides. Remove and drain on a baking sheet with a rack.
Meanwhile, make the Buffalo sauce. Mix all ingredients together in a small bowl. If the butter firms up, warm the sauce in the microwave.
Arrange the balls on a serving plate and drizzle with Buffalo sauce. Sprinkle with chives or green onions and serve.
If you like this recipe, check out these slow cooker Buffalo chicken-stuffed sweet potatoes.
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