- Make a dredging station by setting out three bowls. In the first bowl, whisk together the flour, paprika, and salt and pepper. In the second bowl, whisk the eggs well so that there are no stringy egg whites left, then season with salt and pepper. In the third bowl, stir together the panko breadcrumbs and crushed crackers.
- Divide the goat cheese into 24 pieces about 1 TBSP in size. It’s easiest to do this by slicing it in half, then slicing those halves in thirds so that you have 6 equal pieces. Then make 4 balls out of each section. Roll the goat cheese into a ball in your hands.
- Dip into the flour, then the egg, and finally into the breadcrumb/cracker mixture.
- Heat the oil in a large frying pan. You don’t need a lot of oil, just about a half inch in the pan.
- Once the oil is hot, fry the goat cheese in batches, about 5-6 at a time. Fry for about 2 minutes per side, until they are golden brown. It happens fast, so don’t walk away!
- Remove from oil and let drain over a cooling rack with paper towel underneath.
- Serve while still warm with a hot honey drizzle.
- *These can be frozen after they are fried and kept for 3 months in the freezer. To reheat, bake at 425 for 10-12 minutes.
By: Liz Buuck @Buuck Farms Bakery