Ingredients:

  • 10 oz Boursin Garlic & Fine Herbs cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp buttermilk
  • 1 1/2 cups Panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 3 cups neutral oil

Instructions:

  1. Scoop the chilled Boursin and roll it into 1-inch spheres. Place them on a parchment-lined baking sheet.
  2. Freeze the cheese spheres for 45–60 minutes to stabilize the fats.
  3. Prepare three bowls: one with flour, one with beaten eggs and buttermilk, and one with Panko mixed with garlic powder and salt.
  4. Roll each frozen ball in flour, dip into the egg wash, and press firmly into the Panko.
  5. For a thicker crust, dip the ball back into the egg wash and Panko a second time.
  6. Heat neutral oil in a heavy-bottomed pot to 350°F (175°C).
  7. Fry the balls in small batches for 2–3 minutes, turning occasionally, until deep mahogany-gold.
  8. Remove with a spider strainer and drain on a wire rack or paper towels for 60 seconds.