You Won't Be Able to Eat Just One of These "Famous" Goat Cheese Bites
This is where I reveal myself to be a Bravo fan — specifically, Vanderpump Rules. While I’ve never been to SUR or any of Lisa Vanderpump’s other restaurants, I’ve long appreciated the famous goat cheese balls from afar.
After making them, I can see why they are so popular among the restaurant’s patrons and staff. The crispy exterior and creamy goat cheese are a perfect bite — especially when dipped in the tangy mango sauce. Whether you’re a fan of the show (or just a fan of cheese), these fried goat cheese balls make for an excellent appetizer.
Alternative Dipping Sauce Options
I love the mango dipping sauce, but there are plenty of other delicious accompaniment options.
Thai sweet chili sauce, raspberry pepper jelly, and store-bought pesto taste great right out of the jar.
You could serve them with marinara sauce and a sprinkle of fresh oregano for a pizza vibe.
Skip the dipping sauce altogether, and drizzle the goat cheese balls with regular or hot honey and sprinkle with chopped pistachios or flaky salt (or both!).
How to Serve Fried Goat Cheese Balls
You can serve these goat cheese balls on their own, piled on a platter as an appetizer. Or try them with crostini and prosciutto. They make a great addition to a salad with strawberries or roasted beets. They could even be the centerpiece of a truly spectacular cheese board. If you somehow end up with leftovers, smashed goat cheese balls are a great sandwich topping.
Fried Goat Cheese Balls Recipe
Make crispy fried goat cheese balls with a gooey center and tangy mango sauce.
Prep time 15 minutes
Cook time 9 minutes
Makes Makes 12
Serves 4 to 6
Ingredients
3/4 cup frozen mango chunks
8 ounces fresh goat cheese
2 tablespoons rice vinegar or fresh lime juice
1 teaspoon granulated sugar
1 teaspoon whole-grain mustard
1 teaspoon kosher salt, divided, plus more as needed
2 large eggs
1/3 cup all-purpose flour
2/3 cup plain dried fine breadcrumbs
3 cups canola or vegetable oil
Chopped fresh cilantro, for garnish (optional)
Instructions
Place 3/4 cup frozen mango chunks in a blender or food processor fitted with the blade attachment and let sit until thawed.
Cut 8 ounces fresh goat cheese into 12 portions (about 1 1/2 tablespoons each). Roll each portion between the palms of your hands (the warmth will help compress and smooth the cheese) to form a ball. Place in a single layer on a plate and freeze for about 30 minutes. Meanwhile, make the mango sauce.
Add 2 tablespoons rice vinegar or fresh lime juice, 1 teaspoon granulated sugar, 1 teaspoon whole-grain mustard, and 1/2 teaspoon of the kosher salt to the blender or food processor. Pulse until mostly smooth. Taste and season with more kosher salt as needed. Transfer to a serving bowl.
Place 2 large eggs and remaining 1/2 teaspoon kosher salt in a shallow bowl and whisk to combine. Place 1/3 cup all-purpose flour in a second shallow bowl. Place 2/3 cup plain dried fine breadcrumbs in a third shallow bowl.
Working with 1 goat cheese ball at a time, dip in the flour until evenly coated. Place in the egg mixture and turn to coat, letting the excess drip back into the bowl. Place in the breadcrumbs and roll to coat. Dip again in the egg mixture, then roll in the breadcrumbs once more. Return to the plate. Repeat with remaining goat cheese balls. Freeze while you heat the oil.
Fit a wire rack over a baking sheet. Heat 3 cups canola or vegetable oil in a medium saucepan over medium heat until 350ºF, about 5 minutes.
Fry batches of 4: Add the goat cheese balls to the hot oil and fry undisturbed for 1 minute. Stir gently and fry until evenly golden-brown, 1 to 2 minutes more. Using a slotted spoon, transfer to the rack. If any of the goat cheese balls burst, gently press the cheese back inside as needed.
Garnish with chopped fresh cilantro if desired. Serve with the mango sauce for dipping.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a low oven until warmed through.
