Chevre Lollipops

These delights came from the Palace Cafe in Tulsa, OK. What an unexpected gem that restaurant was:) Wonderful bistro fare, prepared with fantastic fresh ingredients and healthy cooking techniques, gorgeous presentation and just the right quantity/quality. Puuurfect.


Crunchy-creamy! Amazing:)


Ingredients (makes 6 – 8 lollipops, enough for 2 people)

6 ounces of chilled chevre (fresh goat cheese)

1 teaspoon lemon juice and 1/2 teaspoon lemon zest

1 cup regular unseasoned or panko breadcrumbs

1/2 cup tart cherry or mango chutney

6 popsicle sticks or barbecue skewers

10 ounces of peanut, corn or grapeseed oil for frying


Mix chevre and lemon juice + zest until well blended. Taking a tablespoon of of the mixture, roll the cheese into a perfect ball, roll the ball in a dish of the breadcrumbs until coated, and stick a popsicle stick or skewer into the ball. Make up the remainder of the cheese into similar skewered, crumb-coated balls.

Refrigerate the balls until cold and firm.

Heat the frying oil in an electric frypan until smoking hot.

Carefully lower the cheese balls into the hot oil and roll them around as they fry, so that they become crisp and brown on all sides. Remove to a paper towel-covered plate to drain. Keep them in a warm oven until ready to serve,. Put a small bowl of the chutney with the lollipops for dipping or spooning onto the lollipops. Drizzle honey around the lollipops for a jewel-like effect in presentation!


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