Corinne in Season

Crispy Fried Herbed Goat Cheese & Caramelized Shallot Balls with Hot & Sweet Pepper Jelly

Yield: Approximately 10 balls

Because the only way to end 31 Days of Cozy was with a fried, cheesy appetizer. These crispy herbed goat cheese balls are loaded with caramelized shallots and hot and sweet pepper jelly, and they're the kind of appetizer that disappears before dinner even starts.

Ingredients

• For the Goat Cheese Balls
• 10 oz herbed goat cheese, softened slightly
• 3 shallots, thinly sliced
• 1 tbsp butter
• 1 tbsp hot and sweet pepper jelly (or a generous spoonful, to taste)
• 1 tsp fresh sage, finely chopped
• 1 tsp fresh thyme, finely chopped
• Salt and freshly ground black pepper, to taste
• For the Breading
• ¾ cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Salt and black pepper, to taste
• Avocado oil or any neutral cooking oil, for frying
• For Serving
• Additional hot and sweet pepper jelly or garlic aioli, for dipping (optional)

Instructions

1. Caramelize the Shallots

   Melt the butter in a skillet over medium-low heat. Add the thinly sliced shallots and season with a pinch of salt and pepper. Cook for approximately 15–20 minutes, stirring occasionally, until the shallots are deeply golden, softened, and caramelized. Remove from the heat and allow to cool completely.

   1 tbsp butter · 3 shallots, thinly sliced

2. Prepare the Goat Cheese Filling

   In a medium bowl, combine the herbed goat cheese, cooled caramelized shallots, hot and sweet pepper jelly, chopped sage, and chopped thyme. Mix until evenly incorporated. Taste and season with additional salt and pepper if needed. Keep in mind that herbed goat cheese is already seasoned, so you may not need much!

   10 oz herbed goat cheese, softened slightly · 1 tbsp hot and sweet pepper jelly (or a generous spoonful, to taste) · 1 tsp fresh sage, finely chopped · 1 tsp fresh thyme, finely chopped

3. Shape and Freeze

   Scoop the goat cheese mixture into approximately 10 equal portions. Roll each portion between your hands to form a ball. If the mixture is too soft to handle, refrigerate for 15–20 minutes before shaping. Arrange the balls on a parchment-lined baking sheet. Freeze for approximately 45 minutes, or until firm.

4. Prepare the Breading Station

   Set up three shallow bowls: 1. Flour: Season the flour with salt and black pepper. 2. Eggs: Beat the eggs with a pinch of salt and pepper. 3. Panko: Season the breadcrumbs with salt and pepper.

   ¾ cup all-purpose flour · 2 large eggs, beaten · 2 cups panko breadcrumbs

5. Bread the Goat Cheese Balls

   Working one at a time: 1. Roll a frozen goat cheese ball in the flour, shaking off excess. 2. Dip into the beaten eggs, coating completely. 3. Roll in the seasoned panko breadcrumbs, pressing gently to ensure an even coating. Transfer back to the parchment-lined tray.

6. Freeze Again

   Return the breaded goat cheese balls to the freezer for at least 1 hour, or until completely firm. Don't skip this step! Freezing helps the cheese hold its shape while frying and reduces the chance of the filling leaking into the hot oil.

7. Fry Until Golden

   Heat approximately 1–2 inches of neutral oil in a heavy-bottomed skillet or pot to 350°F. Working in small batches, carefully add the frozen goat cheese balls to the oil. Fry for approximately 1–2 minutes per side, gently turning until golden brown and crispy on all sides. Transfer to a wire rack or paper towel-lined plate to drain excess oil.

   Avocado oil or any neutral cooking oil, for frying

8. Serve

   Serve immediately while warm, with additional hot and sweet pepper jelly or garlic aioli for dipping. The outside should be perfectly golden and crunchy, with a warm, creamy, sweet-and-savory goat cheese center.

   Additional hot and sweet pepper jelly or garlic aioli, for dipping (optional)

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