Blueberry Goat Cheese Balls

Are you looking for a delish dish to serve when company comes over? These blueberry infused goat cheese bites are the G.O.A.T. when it comes to impressing company! They are easy to make, have simple ingredients, and look beautiful when served!

Goat Cheese Balls Inspired By Reality TV

I first heard about fried goat cheese bites a few years ago while watching Vanderpump Rules and I have been drooling over them ever since. Since I won’t be going to SUR anytime soon and because my name isn’t Stacci (IYKYK) I decided to make them myself but with my own take!

I love the Blueberry Vanilla Goat Cheese found at Aldi. I have shared it on multiple charcuterie boards and I have found even people who don’t typically like goat cheese, find this one appealing so it’s the perfect base for this recipe.

I love impressing company with these beautiful cheese balls and enjoy pairing it with our spinach salad!

This recipe features a variety of goat cheese balls infused with blueberries and served with honey.  Learn how to make it below. 

What You Need To Make Blueberry Goat Cheese Balls

  • One 10oz log of blueberry-infused goat cheese (I buy mine from Aldi)
  • 2 cups of panko Japanese bread crumbs
  • 1/4 cup of cornstarch
  • 3/4 cup of all-purpose flour
  • 2-6 cups of canola oil, for frying, dependent on the size of your pot
  • 1 cup of San Pellegrino
  • 1 egg
  • Honey, drizzled on top
  • Edible Flowers (optional)

How To Make Blueberry Goat Cheese Balls

  1. Cut the goat cheese log into 16 pieces (I do this by cutting in half (2 pieces), cutting each of those in half (4 pieces), cutting each of those in half (8 pieces), and again in half (16 roughly equal pieces). Then take each piece and roll it into a ball. Place the balls on a wax paper-lined sheet and place in the freezer until firm (about 10 minutes).
  2. While the goat cheese is firming up, whisk the club soda/sparkling water and egg together. Slowly add the cornstarch and flour to the water/egg mixture.
  3. Spread the panko in a bowl or high-rimmed plate. Remove the goat cheese balls from the freezer. Dip each ball in the San Pellegrino and flour mixture and then into the panko crumbs. Repeat so that each ball is double coated in panko crumbs, then place back on the wax paper-lined sheet. When all 16 are done, place the sheet back in the freezer for another 10-15 minutes.
  4. Pour the canola oil into a saucepan, at least 1.5-2″ high to cover the balls when frying. Heat to 375 F, or if you don’t have a thermometer about 5-8 minutes on high temperature. To test if it’s hot enough, drop a panko bread crumb in to see if it begins sizzling and frying.
  5. Fry the goat cheese balls in batches. They fry extremely quickly (60-120 seconds usually) and should be removed when they are deeply golden and crispy. Put them on a paper towel-lined plate and sit for 1-2 minutes. Transfer to a clean plate and drizzle with honey.
  6. Serve immediately and enjoy!

2 thoughts on “Blueberry Goat Cheese Balls

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