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Cranberry Chevre Lollipops

Get a little creative with cranberries and the fryer. These two-bite pops have a creamy goat cheese filling, an outer crispy crunch and a dipping sauce that will make 'em say wow! —Elinor Ives, Fiskdale, Massachusetts
  • Total Time
    Prep: 45 min. Cook: 5 min./batch
  • Makes
    4-1/2 dozen (1 cup sauce)


  • 2/3 cup whole-berry cranberry sauce
  • 1/3 cup stone-ground mustard
  • 2-1/2 teaspoons honey
  • 1/4 teaspoon cayenne pepper
  • 2 packages (11 ounces each) fresh goat cheese
  • 2 cups dried cranberries, chopped
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 3 large eggs
  • 3/4 cup panko bread crumbs
  • 3/4 cup pistachios
  • 1/2 pound thinly sliced prosciutto, cut into 1-inch strips
  • Oil for deep-fat frying


  • In a small bowl, combine the cranberry sauce, mustard, honey and cayenne; set aside.
  • In another small bowl, combine the goat cheese, cranberries, rosemary and thyme. Shape into 1-in. balls. Place on baking sheets.
  • Whisk eggs in a shallow bowl. In another shallow bowl, combine bread crumbs and pistachios. Dip cheese balls in eggs, then bread crumb mixture. Wrap a prosciutto strip around the center of each ball; secure with a wooden appetizer skewer.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry appetizers, a few at a time, for 30-60 seconds or until golden brown. Drain on paper towels. Serve with sauce.
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