Can I bake these instead of frying?

Yes. Bake at 400°F on a wire rack for 10–12 minutes until golden, flipping once. They’ll be slightly less crisp but still delicious.

What’s the best oil for frying?

Use a neutral oil with a high smoke point — grapeseed, canola, or vegetable oil works well.

You can freeze the coated balls, but fry them right before serving for optimal texture.

Stick with plain panko or mix in crushed pretzels for a salty crunch.

It’s messier to shape, but yes—press crumbles together into balls with a touch of cream cheese to bind.

Scale

For frying

Garnish

Set up a three-bowl station: stir the flour and pepper together in bowl #1, whisk the egg with the salt and 2 tablespoons of water in bowl #2, and place the panko in bowl #3.
Scoop the goat cheese and form about 24 evenly sized balls (roughly 1 tablespoon each). Roll each ball in the flour mix, dip into the egg wash, then coat thoroughly with panko.
Lay the coated balls on a tray and freeze until they’re firm — about 20 minutes. This helps them keep their shape while frying.
When ready to fry, warm the oil in a deep saucepan over medium–high heat until it reaches 350°F. Use a thermometer for accuracy.
Fry the poppers in small batches so the oil temperature stays steady. Cook each batch 1–2 minutes, turning as needed, until the crumbs turn golden and crisp.
Remove with a slotted spoon and drain on paper towels.
Arrange on a serving plate, drizzle with honey, scatter the chopped chives on top, and serve right away.

Don’t overcrowd the pan — crowding lowers the oil temperature and makes the coating soggy.
Freeze before frying to prevent the cheese from leaking.
Reheat in an air fryer or hot oven to restore crunch — avoid microwaving.