Crispy Goat Cheese & Pickled Beet Balls with Chili Crisp Honey
This "fried" goat cheese balls recipe will easily become your new favorite appetizer. The best part is, you don't have to fry them at all so they're super easy to make while still being golden brown and delicious.
Equipment
Video
Ingredients
FOR THE BALLS
- 1 16 oz jar Aunt Nellie's Diced Pickled Beets, drained and divided
- 1 8 oz log Goat Cheese
- 4 tablespoon Fresh Basil divided and julienned
- 2 tablespoon Honey
- 1 cup Panko Breadcrumbs
- 2 tablespoon Olive Oil
- ¼ teaspoon Flaky Salt
FOR THE SPICY HONEY
- 1 tablespoon Crispy Chili Oil
- ⅓ cup Honey
Instructions
- Mix the crispy chili and the honey together in a small bowl and set aside.
- Strain the diced beets. Pour half into a large bowl and add goat cheese and 2 tablespoon of fresh basil. Place the other half into a small bowl and set aside.
- Meanwhile, add olive oil to a small frying pan over medium heat. Once hot, add panko and a hefty pinch of salt and continuously stir until toasted. Remove from heat and place toasted panko in a shallow-rimmed plate or bowl.
- Add a little oil to your hands and rub them together to prevent the little balls from sticking. Roll the beet and goat cheese mixture into 1 ½ tbsp balls. Repeat for the entire mixture. Place the balls on a clean plate, drizzle with honey and gently toss to coat.
- Roll prepared balls in the toasted panko mixture and place them on your serving plate.
- To the remaining bowl of drained beets, add a small drizzle of the chili crisp honey (about 1 tsp), the remaining basil, and a pinch of flaky salt and stir to combine.
- Sprinkle the chili crisp honey covered beets over the crispy goat cheese and pickled beet balls and serve with the remaining chili crisp honey for dipping.
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