1 pinch black pepper
1 1/2 cups Panko breadcrumbs
1 large egg, beaten
1 log (10 ounce) goat cheese
oil, for frying
chopped green onions or chives, for serving
Buffalo Sauce:
4 tablespoons salted butter, melted
1/4 cup extra virgin olive oil
½ cup Franks Red Hot Sauce
3/4 teaspoon seasoned salt
1 pinch black pepper
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. 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. Meanwhile, make the buffalo sauce. Mix all ingredients together in a small bowl. If the butter firms up, warm the sauce in the microwave. 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. Arrange the balls on a serving plate and drizzle with buffalo sauce. Sprinkle with chives or green onions. Serve and enjoy!