| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 ear corn, shucked 1 tablespoon olive oil, plus extra-virgin olive oil, for drizzling
- 10 ounces goat cheese, softened
- 1 lemon, zested
- 1/4 cup freshly chopped parsley leaves
- Vegetable oil, for frying
- 2 eggs 2 cups panko crumbs Salt
- 10 ounces baby greens 1/2 lemon, juiced
Instructions
- Freshly ground black pepper Preheat grill to medium-high. Brush corn with 1 tablespoon olive oil and grill, turning often, until charred and tender, about 4 minutes. Set aside. In a medium bowl combine goat cheese, zest and parsley. Roll into 16 (1-inch) sized balls and put on a parchment-lined baking sheet. Freeze until firm, about 20 minutes.
- In a large heavy-bottomed pot, add enough oil to reach 1/3 of the way up the sides. Heat oil to 360 degrees F. Whisk eggs in a small bowl and place panko crumbs on a plate. Dip cheese balls in the egg wash, then roll in the panko crumbs. In batches, carefully transfer balls into the hot oil and fry until golden, about 1 minute. Transfer to a paper-towel lined plate and season with salt immediately. Slice corn from cob and add to a serving bowl along with the baby greens. Dress with lemon juice, oil and salt and pepper, to taste. Toss to coat and serve, topped with warm cheese balls.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 675 |
| Total Fat | 65 g |
| Saturated Fat | 16 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 33 mg |
| Sodium | 547 mg |
Reviews
The fried goat cheese was really good, but I agree with other viewers, cut down on the lemon. If you let them cool down to room temp. the lemon is quite overpowering.
Corn is a brilliant addition to any salad for a sweet crunch. It is very, very important to buy a GOOD goat cheese. Many are tart and chalky, and some are so dry that they crumble and refuse to stay in a ball or disk. Frying them doesn’t make it any better. If you have a farmers’ market or cheese shop nearby, ask for a taste. A local product usually beats out the stuff in the little pyramid box. If you ended up with a poor cheese, mix it with some cream cheese.
I give it a 10. To whoever in Greensboro, Ga. – I have often been irritated with cooks on TV that DON’T but their hands in their food!
Tongs belong out on a hot grill – not in the kitchen. Get a life and play with your food.
Tongs belong out on a hot grill – not in the kitchen. Get a life and play with your food.
it was delicious! i love goat cheese and the zest and and the parsley made the goat cheese balls taste light and luscious.
i did my own little thing with the salad. i left out the corm because corn on the cob looks very sad in february and grilled a filet mignon. then i drizzled the whole plate with pomegranite balsamic reduction. it was out of control!
ate it? i INHALED it!
You have to know that you like goat cheese before making this recipe…. I thought I did, but after taking my first bite, I realized not so much. The presentation of the fried goat cheese is awesome, but both my husband and I couldn’t finish the 1st one. Next time I might try to make it with a ricotta cheese mix instead….. it is a great idea, but goat cheese is definitely an acquired taste for some.
I make the fried goat cheese balls all the time with any meal. We love them! I would eat them everyday if I would allow myself to.
I HAD BEEN ANXIOUS TO MAKE THIS RECIPE AND FINALLY GOT DOWN TO IT TODAY. I BELEIVE IT HAS TO MUCH LEMON BUT A LITTLE LESS WOULD KNOCK THIS ONE RIGHT OUT OF THE BALL PARK.
VeryVeryVERY good! Be sure to refreeze the goat cheese balls righ before frying…and don’t over cook them or the cheeze will ooze out before you can eat it. I was too lazy to make the dressing, so I served it with storebought citrus dressing.
I made this for my husband and I served with grilled steak and it was absolutely delicious! In fact we both thought we could eat it on its own as a meal. I couldn’t stop thinking about how good it was even the next day. Planning on serving it again tonight. Great recipe!
The trick was for me was to refreeze the goat cheese after the panko was added… for about 10 min….
As for the previous review “MANNERS PLEASE”…Perhaps she’s right….But if one wants to be picky…Chef Robin Miller suggested on one of her shows not to wash the chicken. I have yet to see any chef rinse anything they take from the frig..It could be celery, chicken, carrots. etc.
I wash practically everything and it could be a turn-off for some of us…But, these guys and girls are simply the best!!!!
Perhaps “Manners Please” can suggest that every chef wear hair nets and not to talk for fear of ……you know