Fried Buffalo chevre Balls, merely the most effective and then addicting. Soft, creamy chevre, rolled in Panko bread crumbs, and gently pan-fried. Golden and crisp on the skin and additional soft and melty within the center.

Roll soft chevre into balls, coat them in Panko bread crumbs, pan fry the cheese during a very little oil and drizzle with home-baked buffalo sauce. 


The key's to roll the chevre into smaller balls, coat them, then chill the cheese till firm. You'll be able to definitely fry the chevre promptly and skip the chilling method. However I found the balls to cook a touch a lot of equally once they’ve chilled for a bit within the icebox.

While the chevre is chilling, build the sauce. Currently the sauce is actually everything. It’s the star, and you need to build it right.



  • 1 1/2 cups Panko breadcrumbs
  • 1 large egg, beaten
  • 1 log (10 ounce) goat cheese
  • oil, for frying
  • 1/3 cup all-purpose flour
  • 1 pinch black pepper
  • chopped green onions or chives, for serving


  • ½ cup Franks Red Hot Sauce
  • 3/4 teaspoon seasoned salt
  • 1 pinch black pepper
  • 4 tablespoons salted butter, melted
  • 1/4 cup extra virgin olive oil


  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. Meanwhile, make the buffalo sauce. Mix all ingredients together in a small bowl. If the butter firms up, warm the sauce in the microwave. 
  4. Heat 1-2 inch 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. Arrange the balls on a serving plate and drizzle with buffalo sauce. Sprinkle with chives or green onions. Serve and enjoy! 

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