Crunchy, creamy, salty, sweet, and just a bit naughty.  Whip up a quick batter and be ready for a cocktail worthy appetizer in just a few flicks of the whisk!

  • 2 cups all purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon paprika
  • 1 1/2 tablespoon baking powder
  • 3 cups cold seltzer or club soda
  • 12 oz fresh goat cheese
  • oil for deep frying
  • flour for dusting
  • honey and freshly cracked black pepper for garnish
  1. Get a deep, heavy Dutch oven onto the stove and fill with 2 inches of vegetable oil.  Heat over medium to 365*.  Place a sheet pan lined with a brown paper bag and a slotted spoon near the stove so you will be ready to fry.
  2. Roll the goat cheese into balls, about 1/2 oz each – you will end up with 24.  Dust the goat cheese balls with flour so that the batter sticks nicely.
  3. Make the batter – put the flour, granulated garlic, paprika, salt and baking powder in a large bowl and whisk to mix.  Add the cold seltzer and whisk until just combined – there will still be lumps!  Bring the batter and the goat cheese balls close to the fryer.
  4. Spear a goat cheese ball with a fork and dip in the tempura batter.  Drop it into the oil.  Use your finger to push it off the fork if it is not falling off by itself.  Fry for 2 minutes, until golden brown, flipping occasionally with the slotted spoon.  Work in batches, so that the pan is not crowded.
  5. As each ball is golden brown and delicious, move it from the oil to the paper bag to drain.  To serve, put the goat cheese tempura on a platter, drizzle with honey and top with a few grinds of your trusty pepper mill!