- 8 ounces goat cheese at room temperature
- 1 large egg
- 1 Tbsp. water
- 1/2 cup all-purpose flour
- 2 cups panko dusting mix, recipe below
- 1/4 cup grapeseed oil
- 4 Tbsp. lavender honey
- 1 Tbsp. pumpkin seed oil
- 2 Tbsp. toasted pumpkin seeds
- Fresh lavender for garnish
- 2 cups panko bread crumbs, finely ground in a blender
- 1/4 cup cornstarch
- 1 tsp. cayenne pepper
- 1 Tbsp. chopped thyme
For the cheese bites: Shape the goat cheese into 3/4??? balls using your hands or a melon baller. Refrigerate at least 20 minutes to allow cheese balls to firm up.
Beat egg with water and set aside. Working assembly line-fashion, first lightly dust each cheese ball in flour, removing all excess. Roll balls in egg wash. Then firmly cover the surface of each ball with panko mix. Repeat the last two steps for the finished balls, starting with the egg wash and ending with a second coat of panko crumbs for each ball.
In your left hand, place index finger and thumb around each breaded ball and flatten it into a 3/4" disk with index finger and thumb of your right hand.
Heat grapeseed oil over medium heat in a medium skillet. Sauté the cheese disks until crisp and golden, approximately 1 minute on each side. Drain the crisp cheese disks on a paper towel.
Arrange the cheese bites on a plate and drizzle with lavender honey, pumpkin seed oil, and pumpkin seeds. Serve warm.
Prep Time: 20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 4 minutes
This recipe may appear slightly modified from what you've seen on television.