Instructions

• Set up three shallow bowls: place 1/3 cup all-purpose flour and one pinch of black pepper in the first bowl; put the beaten large egg in the second (shallow) bowl; place 1 1/2 cups Panko breadcrumbs in the third bowl.
• Using the 10-ounce log of goat cheese, form 20–24 balls (about 1 tablespoon each). If the cheese is too firm to roll, let it sit at room temperature for 10–15 minutes until workable. Roll each ball in the flour mixture, then dip into the beaten egg, then coat thoroughly with Panko, pressing gently so the breadcrumbs adhere. Transfer the coated balls to a baking sheet in a single layer and freeze for 20 minutes or until firm.
• While the cheese balls chill, make the buffalo sauce. If your 4 tablespoons salted butter is not already melted, melt it. In a small bowl combine the melted butter, 1/4 cup extra virgin olive oil, 1/2 cup Frank’s RedHot Sauce, 3/4 teaspoon seasoned salt, and the remaining pinch of black pepper. Stir until combined. If the butter firms while mixing, warm the sauce briefly until pourable.
• Pour enough oil into a large skillet to reach about 1–2 inches deep and heat over medium-high until hot but not smoking. Working in batches so you don’t crowd the pan, fry the chilled goat cheese balls 1–2 minutes, turning as needed, until golden and crisp on all sides.
• Using a slotted spoon, transfer the fried balls to a paper towel–lined plate or baking sheet to drain any excess oil.
• Arrange the drained goat cheese balls on a serving plate, drizzle with the buffalo sauce, and sprinkle with chopped green onions or chives. Serve immediately.