Last week my friends and I took part in Boston's Restaurant Week by going to Tapeo, a tapas restaurant on Newbury Street. Everything about this restaurant was incredible; the food, the drinks, the service etc. We spent the evening trying all sorts of tapas and decided unanimously that our favorite one was the Queso con Miel. I couldn't resist trying to make the delicious treat at home. And now I'd like to share it with you.
fresh goat cheese
bread crumbs or cornflake crumbs
chopped sweet onion
canola/ vegetable oil
Pour canola oil/ vegetable oil into a deep fryer and turn it on to heat up while preparing the food.
Slice the goat cheese and roll into balls about 1 inch in diameter.
Step 3Roll the cheese in flour until it is completely covered.
Things are getting messy at this point. Beat 1 egg and dip the freshly floured cheese ball in it.
Roll the floured, egged cheese ball in the bread crumbs or cornflake crumbs. I decided to use Kellogg's Corn Flake Crumbs because I had a feeling the flavors would compliment each other. Turns out I was right.
Prepare a plate by covering it with paper towels. Place a few cheese balls into the deep fryer at a time for about 30 seconds or until they are golden colored. Carefully remove them from the deep fryer with a strainer spoon and put them on the plate.
In a small bowl mix the chopped sweet onion and honey.
Serve. Dip the fried cheese balls in the honey and onion, take a bite, and try to tell me it's not delicious.