Fried Boursin Balls for 20 Servings

Instructions:

1. Portion the chilled Boursin cheese into 1-inch balls using a small cookie scoop or tablespoon, rolling them between palms until smooth.
2. Place the cheese balls on a parchment-lined baking sheet and freeze for 30 minutes until firm.
3. Set up three breading bowls: one with flour, one with beaten eggs and water, and one with Panko mixed with garlic powder, salt, and pepper.
4. Coat each chilled ball in flour, dip in egg, then coat in Panko.
5. Apply a second layer by dipping the ball back into the egg and rolling it in Panko again, pressing firmly to seal any gaps.
6. Refrigerate the breaded balls on the baking sheet for an additional 30 minutes to set the crust.
7. Heat neutral oil in a deep fryer or heavy pot to 350°F (175°C).
8. Fry the balls in batches until golden brown and mahogany in color, then remove with a slotted spoon and drain on a wire cooling rack.