Fresh Guacamole Topped 

with Crispy Goat Cheese Balls and Pancetta

Guacamole

7 Ripe Avocados (Peeled and seeds removed)

3 Tbsp. Fresh Lemon Juice

3 Tbsp.  Fresh Chopped Cilantro

3 Tbsp. Red Onion Chopped

¾ Tsp. Salt

¼ Cup Extra Virgin Olive Oil

8 oz Pancetta (Chopped into small cubes)

Tortilla Chips

For the Fried Goat Cheese

8 oz. Goat Cheese

1 Cup Club Soda

1 Egg

½ Tsp. Salt

¼ Cup of Cornstarch

¾ Cup All Purpose Flour

3 Cups Panko Bread Crumbs

Oil for Frying

 

Heat a small frying pan and add the pancetta.  Cook until it is crispy. Remove from the pan and put on a piece of paper towel to drain any excess fat. Put to the side.

 

To prepare the goat cheese balls……Roll the goat cheese into 18 small balls and put on a sheet lined with parchment. Refrigerate for 15 minutes. In the meantime, get your batter ready. In a bowl put the eggs, club soda, salt and mix. Gradually add the cornstarch, and then the flour. In a separate bowl put the Panko breadcrumbs. Remove the balls from the refrigerator. Dip the balls in the eggs mixture and then coat them in the bread crumbs. Repeat this process again with the ball. Roll and put back on the parchment. Do this double batter process for each ball. Once completed put the balls in the freezer for 15 minutes. 

Heat your oil on the stove. Fry the balls until golden brown.

While the balls are frying prepare the guacamole. Mash the avocados.  Add the lemon juice, cilantro, red onion, salt and olive oil.  Combine well.

To assemble but the guacamole in a bowl.  Top with a few goat cheese balls (the rest you can serve on the side). Then top with the crispy pancetta.  Drizzle with a little more olive oil and serve with chips and tacos.

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