- 4 ounces fresh goat cheese (chèvre)
- 1 large egg, beaten
- 2 tablespoons all-purpose flour
- 4 tablespoons panko (Japanese bread crumbs)
- Peanut or vegetable oil for frying
- 1/3 cup pecan halves
- 1 teaspoon honey
- 1/2 cup pecan oil
- Preheat the oven to 350ºF.
- To prepare the croquettes, divide the goat cheese into 8 equal portions. Use your hands to roll each portion into a ball about 3/4 inch in diameter. Using a fork, toss one ball in the flour, coat with the beaten egg, and roll in panko until evenly coated. Set aside on a clean plate. Repeat with the remaining cheese. Chill.
- Meanwhile, place the pecan halves on a cookie sheet, set in the oven, and roast to a dark brown, about 20 minutes. Remove from the oven and place in a blender while still hot. Add the honey and pecan oil and blend on high speed to purée the nuts. The sauce should emulsify and become the consistency of a thick syrup. Set aside.
- Heat about 3/4 inch of peanut or vegetable oil in a cast-iron skillet over medium-high heat. Gently drop in the chilled cheese croquettes. Fry until golden brown on all sides, about 1 minute per side. Transfer to paper towels to drain. Spoon the pecan sauce on a serving plate and arrange the warm croquettes on top.
8 hors d’oeuvre, enough for 2 or 3 people