1. Begin by dividing the goat cheese into small, even portions, and roll each into a ball, about the size of a large marble. Place them on a plate and freeze for about 15-20 minutes. This helps them hold their shape during frying.
2. While the cheese balls are chilling, set up your breading station. Place the flour in one bowl, the beaten eggs in another, and mix the panko breadcrumbs with garlic powder, paprika, salt, and pepper in a third bowl.
3. Once the cheese balls are firm, dredge each one in flour, shaking off any excess. Then, dip them into the egg, and finally, coat them thoroughly in the seasoned panko mixture.
4. In a large skillet, heat about 1 inch of vegetable oil over medium heat. It’s ready when a breadcrumb sizzles and turns golden within a few seconds.
5. Carefully add the goat cheese balls to the oil, frying them in batches to avoid overcrowding. Cook for 1-2 minutes on each side, or until they are golden brown and crispy.
6. Using a slotted spoon, transfer the fried cheese balls to a paper towel-lined plate to drain any excess oil.
7. Serve warm, drizzled with honey or fig jam if desired.

These steps are designed to make the process as smooth as possible. Remember, patience is key in frying to get that perfect crunch!