- 1 log (4 ounces) goat cheese
- ⅓ cup Dierbergs flour
- ½ cup egg substitute, OR 1 large Dierbergs egg beaten with 1 tablespoon water
- 1 cup Italian panko bread crumbs
- Canola oil for frying
Let goat cheese stand at room temperature 15 minutes. Cut goat cheese into 8 equal pieces; roll each piece into smooth ball.
Place flour on sheet of waxed paper. Place egg substitute in shallow dish. Place panko on second sheet of waxed paper.
Coat cheese balls with flour, dip into egg, then coat with panko. Repeat procedure (each cheese ball will be dipped twice in flour/egg/panko.) Arrange cheese balls in single layer on plate; place in freezer while oil heats for frying.
In small, deep skillet, heat oil to 375°F. Add half the cheese balls to hot oil; do not overcrowd skillet; cook turning until evenly browned on all sides, about 1½ to 2 minutes.
Drain on paper towels. Serve warm.
Serving Size: Per Serving
Cholesterol: 13 mg
Fat: 26 g
Sodium: 559 mg
Carbohydrates: 21 g
Protein: 9 g
Saturated Fat: N/A