1 pound chilled goat cheese
3 eggs
bread crumbs
olive oil


Cut goat cheese in half.
Work with half and put the other half in the refrigerator.
Pinch off a small piece of the cheese a little smaller than the diameter of a quarter.
Roll this in the palm of your hands.
Set ball on sheet pan.
This will be a little sticky but you have to move fast so the cheese does not warm too much.
When you finished with the first piece of cheese take the other from the refrigerator and roll it also.
When all cheese balls are formed allow to set in fridge for about 20 minutes.
Meanwhile break eggs and whisk in mixing bowl.
Take cheese balls from fridge and gently dip them into the egg batter rolling them around with a fork to coat well.
Then put the ball into the bread crumbs.
Repeat the process three times and then allow the cheese balls to rest in the refrigerator for 10 minutes.
Heat 2 cups pf olive oil in a sauce pan.
When it starts to bubble add cheese balls, cook until a light golden brown.
Drain on paper towels.

This should make approximately 16 goat cheese balls.
You may get more or less depending on the size you make them.