These goat cheese balls are simply heavenly as an appetizer, or they can be served as a side to a simple rustic meal of lacto-fermented dried sausages, wine, and hard cheese. This dish is as elegant as it is delicious.
10 ounces fresh goat cheese, rolled into a log and chilled solid
1 lightly beaten egg
1 cup club soda
¾ cup flour (any flour should work)
¼ cup cornstarch
3 cups breadcrumbs
Oil for frying
Chopped and roasted pistachios
Freshly ground black pepper
Cut the log of cheese into 16 slices. Roll these slices into balls.
Place the balls onto a parchment-lined baking sheet or platter and chill in the refrigerator for about 10 minutes.
In a small glass bowl, whisk together the egg and the club soda. Gradually whisk in the flour and cornstarch, making sure it is all well combined with no lumps. Season the mixture lightly with salt.
Spread the breadcrumbs in a shallow dish.
Remove chilled goat cheese balls from the refrigerator. Dip them in the egg mixture, letting it drip off for a few seconds; dredge balls in breadcrumbs. Do this with each ball as many times as it takes to completely coat them.
Place the breaded balls back onto the parchment-lined platter or baking sheet and place them in the freezer just long enough to make them firm, no longer than 15 minutes.
In a large pot, heat about 2 inches oil over medium-high heat, to 375°F. Once the oil has heated, begin frying the breaded cheese balls in batches. Fry them just long enough to make them lightly golden brown and crisp. Use a metal slotted spoon to remove the balls from the oil and place them on a paper-towel-lined plate to drain and cool for a few minutes.
Transfer the balls to a serving platter, drizzle with honey, sprinkle with pistachios and pepper, and serve hot.