Goat Cheese Poppers

These crispy goat cheese poppers are so addicting. Golden and crisp on the outside and extra soft and melty in the center. Dipped in cranberry cinnamon sauce makes it the perfect appetizer!

Ingredients

Ingredients
Servings:
Balls
g
Goat Cheese
1 log
g
All-Purpose Flour
g
Panko Bread Crumbs
Egg
Vegetable Oil
Salt & Pepper to taste
Cranberry Cinnamon Dip
g
Caster Sugar
ml
Water
g
Cranberries
tsp
Ground Cinnamon
tsp
Orange Zest

Instructions

Preparing In The Kitchen
  1. Add the flour and a pinch of pepper to a medium bowl. Add the egg and 2 tablespoons water to a separate shallow bowl or pie plate. Add the Panko to another medium sized bowl.
  2. Roll the goat cheese into 20-24 balls (about 1 tablespoon each). Roll each goat cheese ball in the flour, then dip through the egg mix, and then dredge in the Panko mix. Place each ball on the prepared baking sheet as you work. Freeze 20 minutes or until firm.
  3. For the dip, mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon, and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally. Remove from heat and let it cool down.
  4. Heat 3-4 cm of oil in a large skillet over medium-high heat. Fry the goat cheese balls in batches, 1 to 2 minutes or until golden and crisp on all sides. Remove and drain on a paper towel lined baking sheet.
  5. Serve the poppers with the dip.

Preparing In The Kitchen
  1. Add the flour and a pinch of pepper to a medium bowl. Add the egg and 2 tablespoons water to a separate shallow bowl or pie plate. Add the Panko to another medium sized bowl.
  2. Roll the goat cheese into 20-24 balls (about 1 tablespoon each). Roll each goat cheese ball in the flour, then dip through the egg mix, and then dredge in the Panko mix. Place each ball on the prepared baking sheet as you work. Freeze 20 minutes or until firm.
  3. For the dip, mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon, and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally. Remove from heat and let it cool down.
  4. Heat 3-4 cm of oil in a large skillet over medium-high heat. Fry the goat cheese balls in batches, 1 to 2 minutes or until golden and crisp on all sides. Remove and drain on a paper towel lined baking sheet.
  5. Serve the poppers with the dip.

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