Step 1

Cut the Chèvre into equal pieces about 1 heaping teaspoon in size. You should get 24 pieces. Roll each piece of goat cheese into a small, round ball. It helps to wear disposable kitchen gloves to keep the balls neat.

Step 2

Place flour in a small mixing bowl, then drop the goat cheese rounds into the flour and toss to thoroughly coat. Transfer goat cheese balls to a mixing bowl with beaten eggs. Make sure they are covered on all sides.

Step 3

Carefully transfer goat cheese to a mixing bowl with panko breadcrumbs, allowing all excess egg to drip off before placing them in the bowl. Toss to evenly coat on all sides with panko. Freeze for 20 minutes! Do not skip this step or the goat cheese balls will fall apart in the oil!

Step 4

Heat canola or vegetable oil in a small sauce pan until it reaches a temperature of 375-400F. Why a small pan? We recommend only cooking 4 or 5 goat cheese balls at a time, because they cook so quickly. The oil will heat quicker in a smaller pot. When hot, carefully lower 4 or 5 goat cheese balls into the oil. In about 20 seconds, the goat cheese balls will begin making a popping sound. They should also be a light golden brown on all sides.

Step 5

Carefully lift out the fried goat cheese and transfer to a paper towel lined cooling rack. Immediately sprinkle with about ½ teaspoon of flaky sea salt.

Step 6

Transfer goat cheese balls to a serving tray. Drizzle with about 2 teaspoons of truffle honey (using more or less based on your specific taste), then sprinkle with crushed pistachios. Serve immediately or at room temperature.