Fried Pumpkin Goat Cheese Balls: A Perfect Fall Appetizer
Get ready to wow your guests with these irresistibly crispy, creamy Fried Pumpkin Goat Cheese Balls! This autumn-inspired appetizer combines the creamy tang of goat cheese with the rich sweetness of pumpkin puree, all wrapped in a golden, crispy coating. Drizzled with hot honey and garnished with fried sage, these little bites are a must-have for fall gatherings, holiday parties, or any time you’re craving something unique and delicious.
Recipe Details
Prep Time: 20 minutes (plus 1 hour chilling time)
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 16-18 cheese balls
Calories: ~130 kcal per serving
Ingredients
- 1 (8-ounce) log goat cheese
- ¾ cup pumpkin puree
- 1 large garlic clove, finely minced
- 1 tablespoon fresh sage, finely minced (plus extra for garnish)
- ½ teaspoon kosher salt
- ⅛ teaspoon nutmeg
- 2 cups panko breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs, beaten
- Canola oil, for frying
- Flaky sea salt, for serving
- Hot honey, for serving
Instructions
- Prepare the Filling:
In a mixing bowl, combine the goat cheese, pumpkin puree, garlic, sage, nutmeg, and kosher salt until well blended. Place the mixture in the freezer for 30 minutes to firm up. - Set Up the Breading Station:
While the mixture chills, set up a breading station with three shallow bowls: one for the flour, one for the beaten eggs, and one for the panko breadcrumbs. - Shape and Coat the Balls:
- Line a baking sheet with parchment paper or foil and spray it lightly with oil.
- Roll the chilled goat cheese mixture into balls slightly smaller than a golf ball.
- Coat each ball in flour, dip in the beaten egg, and then roll in panko breadcrumbs. Place each ball on the prepared baking sheet.
- Freeze the coated balls for an additional 20-30 minutes before frying.
- Fry the Goat Cheese Balls:
- Heat a saucepan with about 3 inches of canola oil to 350-375°F (175-190°C).
- Fry the goat cheese balls in small batches of 4-5 at a time until golden brown and crispy, about 1-2 minutes per batch.
- Use a slotted spoon or spider to transfer the fried cheese balls to a paper towel-lined plate.
- Serve:
Sprinkle the cheese balls lightly with flaky sea salt. For garnish, fry a few extra sage leaves in the hot oil for about 30 seconds until crispy. Drizzle with hot honey before serving. Enjoy warm!
Tips for Perfect Fried Pumpkin Goat Cheese Balls
- Chill the Mixture Thoroughly: Freezing the mixture makes it easier to shape and bread the balls, keeping them intact while frying.
- Use Fresh Herbs: Fresh sage adds a fragrant, earthy flavor that elevates the overall taste.
- Garnish with Fried Sage: Crispy sage leaves make a beautiful and flavorful garnish that pairs perfectly with the warm, spiced filling.
Why You’ll Love This Recipe
These Fried Pumpkin Goat Cheese Balls are creamy, crunchy, and full of fall flavors. The hot honey adds just the right amount of sweetness and heat to balance the tangy goat cheese and mild pumpkin. Each bite is an explosion of flavor, making this appetizer both unique and addictive. Perfect for sharing, these cheese balls are a crowd-pleaser that’s bound to become a seasonal favorite!
Save This Recipe!
Bookmark this recipe for your next fall gathering or holiday party. These Fried Pumpkin Goat Cheese Balls are the perfect blend of savory and sweet, crispy and creamy—a guaranteed hit!
Fried Pumpkin Goat Cheese Balls
- Total Time: 1 hour 30 minutes
- Yield: 16-18 1x
Description
These Fried Pumpkin Goat Cheese Balls bring together the creamy richness of goat cheese with the subtle sweetness of pumpkin and a hint of sage. Coated in crispy panko breadcrumbs, each bite offers a satisfying crunch that contrasts beautifully with the soft, flavorful filling. Topped with a drizzle of hot honey, they’re a delicious blend of savory, sweet, and spicy that’s perfect for autumn gatherings.
Ingredients
1 (8-ounce) log goat cheese
¾ cup pumpkin puree
1 large garlic clove, finely minced
1 tablespoon fresh sage, finely minced (plus more for garnish)
½ teaspoon kosher salt
⅛ teaspoon nutmeg
2 cups panko breadcrumbs
1 cup all-purpose flour
2 large eggs, at room temperature, beaten
Canola oil, for frying
Flaky sea salt, for serving
Hot honey, for serving
Instructions
In a mixing bowl, combine the goat cheese, pumpkin puree, garlic, sage, nutmeg, and kosher salt until well blended. Place the bowl in the freezer for 30 minutes to allow the mixture to firm up.
While the mixture chills, set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
Line a baking sheet with parchment paper or foil and spray lightly with oil. Roll the chilled goat cheese mixture into balls slightly smaller than a golf ball. Coat each ball in flour, then in beaten egg, and finally in panko breadcrumbs, placing each on the prepared baking sheet. Freeze for an additional 20-30 minutes before frying.
Heat a saucepan with about 3 inches of canola oil to 350-375°F (175-190°C). Fry the goat cheese balls in small batches of 4-5 at a time until golden brown and crispy, about 1-2 minutes per batch.
Use a slotted spoon or spider to transfer the fried goat cheese balls to a paper towel-lined plate. Sprinkle lightly with flaky sea salt. For garnish, fry a few extra sage leaves in the hot oil for 30 seconds until crispy.
Drizzle the fried pumpkin goat cheese balls with hot honey before serving. Enjoy!
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 10 minutes
Nutrition
- Calories: 130