150g goats cheese, room temperature
250g mozzarella, freshly grated
1 tbsp rosemary, finely chopped
1 tbsp thyme, finely chopped
150g green olives, chopped
¼ cup milk
½ cup plain flour
½ cup panko breadcrumbs
100g sesame seeds
Salt and pepper
Olive oil or another oil for frying
Whole egg mayonnaise
Red pepper flakes, optional
Break the goats cheese up into small chunks, then mix together with the grated mozzarella, rosemary, thyme and olives. Taste and adjust seasoning as needed. Roll into 12-14 golf ball-sized balls. You can make them as big or small as you want, especially if you want to yield more. Set aside until needed.
Beat the eggs and milk together in a small bowl.
Add the breadcrumbs to a plate with the sesame seeds and season with salt and pepper. Add the flour to a separate plate. Create a dipping station with the flour first, egg mixture second, then breadcrumbs.
Roll the goat cheese balls in flour, dip in the egg, then roll in breadcrumbs. Shake off any excess breadcrumbs. Repeat the process with the egg and the breadcrumbs to create a double crumb. Set on plate and continue until finished.
If frying immediately, set in the freezer for 20 minutes. If frying the next day or later in the day, set in the fridge for a minimum of one hour.
When ready to fry, add enough oil to cover the surface of a large pot by 5cm. Heat to 175°C.
Fry the goat cheese balls, 4-5 at a time, until golden and crispy. Drain on paper towel.
Spread some mayonnaise on a serving dish and place the croquettes on top. Drizzle with honey and a pinch of red pepper flakes, if using.