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 egg and club soda. Gradually whisk in flour and cornstarch until well-combined with no lumps. Season mixture lightly with salt.
Spread breadcrumbs in a shallow dish.
Remove chilled goat cheese balls from refrigerator. Dip balls 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. Fry coated cheese balls just long enough to make them lightly golden brown and crisp. Usinh a metal slotted spoon, remove balls from oil and place 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.