A fun and quick appetizer to pair with our light and delicate Jana Rosé.
1 – 10 oz. log of fresh goat cheese
1 large egg, lightly beaten
1 cup club soda
3/4 cup all-purpose flour
1/4 cup cornstarch
3 cups panko (Japanese bread crumbs), lightly crushed
Canola oil for frying
Honey to drizzle
Chopped, roasted pistachios, for serving
Freshly ground pepper, for serving
1) Cut the goat cheese log into 16 pieced and roll each piece into a ball. Refrigerate the balls on wax paper-lined baking sheet until firm, about 10 minutes.
2) In a bowl, whisk together the egg and club soda. Gradually whisk in the flour and cornstarch and season with salt. Spread the panko in a shallow bowl. Dip the goat cheese bites in the egg batter, then dredge in the panko. Coat the bites again in egg batter and panko. Return them to the baking sheet and freeze just until firm, about 15 minutes.
3) In a large saucepan, heat 2 inches of canola oil to 375°F. Working in batches, fry the cheese bites over high heat, turning occasionally, until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the balls to a paper towel-lined plate and season with salt. Transfer the cheese balls to a platter, drizzle with honey and sprinkle with pistachios and pepper. Serve hot.
Recipe courtesy of Food & Wine, Contributed by Victoria Moore