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Bellota's goats cheese balls with almonds and honey

With Peter Gordon & Ernest Pietx


For 12 balls



500g firm goats cheese

2 tablespoons flour

1 egg, beaten

½ cup breadcrumbs (we use Japanese panko crumbs for their crunchy texture)

oil for deep-frying

2 tablespoons runny Manuka honey

3 tablespoons flaked almonds, toasted



Divide the goats cheese into 12 even sized pieces (handy hint: divide into quarters and then divide each quarter into 3 – it’s a lot easier to get 12 even sized pieces)

Roll into balls and lightly coat with flour

Roll in the beaten egg, no more than 4 at a time, and evenly coat with the breadcrumbs

Place in the fridge for 30 minutes to firm up

Heat the oil to 180*C

Carefully lower the balls into the hot oil, making sure not to overcrowd them, and cook until golden – around 3 – 4 minutes

Remove carefully and drain on kitchen paper

Meanwhile, mix the honey with a teaspoon warm water to loosen it a little


To serve – drizzle the honey over the balls and scatter with the almonds