Crispy Fried Goats Cheese Filled With Spicy Florida Grapefruit Chutney

by Zarina
Crispy Fried Goats Cheese Filled With Spicy Florida Grapefruit Chutney

These little morsels of deliciousness are the perfect bite for a party appetiser and make a fabulous addition to any salad!

The chutney is made from the juicy segments and zest of delicious Florida Grapefruit @FloridaGrapefruitUK, which gives the perfect tanginess.  It’s spiced with chillis, cinnamon, cloves, allspice and star anise, onions, ginger, and garlic… there’s also chopped dried figs to balance out the tartness and a generous pour of prosperous port that brings everything together! 

These perfect little bites are coated with crunchy panko breadcrumbs on the outside and filled with oozy soft goat’s cheese wrapped around the spicy grapefruit chutney… creamy, mild goats cheese complements the tangy grapefruit chutney just beautifully.

This is one of those savoury preserves that ticks all my boxes… sticky and rich, packing such a level of flavour, yet perfectly sweet and tart too… just heavenly!!

Crispy Fried Goats Cheese Filled With Spicy Florida Grapefruit Chutney

Crispy Fried Goats Cheese Filled With Spicy Florida Grapefruit Chutney

Serves: 24 Balls Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 Large Grapefruits, (Zest 2 of them) then segmented without any white pith
  • 1 large onion, finely chopped
  • 4 Garlic cloves, crushed
  • 2 Scotch Bonnet chilli’s
  • Thumb-sized piece of fresh ginger, grated
  • 80g dried figs chopped
  • 1 tbsp mustard seeds
  • 1 tsp All spice
  • 0.5 tsp Cinnamon
  • 3 Cloves
  • 1 Star Anise
  • 0.5 tsp Salt
  • 300g Granulated sugar
  • 200ml Apple cider vinegar
  • 150ml Port
  • .
  • 450g Goats cheese/ Chèvre (3 logs at 150g each)
  • 250g Plain flour
  • 4 eggs lightly beaten
  • 200g Panko breadcrumbs
  • Sea salt flakes and black pepper
  • Vegetable oil for frying



  1. In a medium-size, heavy-based saucepan on medium heat, add all the ingredients and stir well
  2. Gently simmer for 5-10 minutes until all of the sugar has dissolved
  3. Once dissolved, increase the heat & bring the contents to a boil
  4. Once boiling, reduce to a medium-high heat & simmer the mixture for 40-45 minutes, stirring regularly
  5. After 45 minutes, the liquid should have reduced down, leaving you with a thick, pulpy chutney, if not cook for a further 5-10 minutes
  6. Remove the pan from the heat & leave to cool before putting the chutney into clean, sterilised jars



  1. Using a peeler or sharp knife, cut and discard the rind off the chèvre, so you only use the softer part
  2. Cut the chèvre into equal size discs; you should get  about eight discs from each log
  3. Carefully flatten each disc in your hands into a small bowl-like shape, add 1/2 tsp of grapefruit chutney in the middle and close and roll up the chèvre to make a ball; repeat with all the discs
  4. Set up an assembly line with the chèvre balls on one end, followed by a bowl of the flour seasoned with salt and pepper, a bowl of the beaten eggs, and a bowl of the panko breadcrumbs
  5. Cover the balls with the flour mixture first, shake to remove excess, dip in the egg and then in the breadcrumb mixture
  6. The second time aaround, dip the balls in the egg first, then the breadcrumbs once more so that the balls are evenly coated on all sides
  7. Freeze for 20 minutes for the chèvre to firm up and to avoid them falling apart in the oil
  8. Meanwhile, fill a pan halfway with oil and bring the temperature to about 180°C
  9. Using a slotted spoon, carefully lower the balls into the oil and fry until golden and crisp all over, turning in the fat to make sure all sides are evenly cooked for for about 30-40 seconds
  10. Remove and drain on kitchen paper and immediately sprinkle with some sea salt flakes, black pepper and crushed red chilli flakes
  11. Enjoy hot and still oozing in the middle!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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