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Fried Pumpkin Goat Cheese Balls

Fried Pumpkin Goat Cheese Balls

These fall flavors come together perfectly for an easy and delicious bite sized appetizer. Perfect to serve from fall through the holidays!
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Appetizer
Servings 15


  • 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
  • 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


  • In a bowl, mix the goat cheese, pumpkin, garlic, sage, nutmeg and salt until well combined. Put the bowl in the freezer for 30 minutes for the goat cheese mixture to harden up.
  • Meanwhile, prepare the breading station. Place the flour, beaten eggs, and panko breadcrumbs in 3 shallow bowls.
  • Line a baking sheet with parchment paper or foil and spray lightly with oil. Roll the goat cheese mixture into small balls (a little smaller than a golf ball) and bread them by coating them in the flour first, then the eggs, and finally the panko breadcrumbs. Repeat with the rest of the goat cheese mixture and place each breaded ball onto the baking sheet. Place the baking sheet in the freezer for another 20-30 minutes before frying.
  • Heat a saucepan with 3 inches of canola oil to 350-375 degrees. Fry the goat cheese balls in batches, 4-5 at a time, until golden brown and crispy; 1-2 minutes. With a slotted spoon or spider, transfer the goat cheese balls to a paper towel lined plate and sprinkle lightly with salt. Repeat with the remaining goat cheese balls. Add a few sage leaves to the oil and fry for 30 seconds, until crispy for garnish.
  • Drizzle the pumpkin goat cheese balls with hot honey and serve. Enjoy!