Step 1

Place the flour in a small bowl.

Step 2

Combine the egg and the water in a separate small bowl.

Step 3

Place the breadcrumbs and the sea salt in a third small bowl.

Step 4

Roll the goat cheese into 24 tablespoon-sized balls, adding some of the cherries and the pecans to each ball as you roll.

Step 5

Place the balls in the freezer until they are firm and sturdy, about 20 minutes or in the fridge for 1 hour.

Step 6

Heat the oil in a deep saucepan over medium-high heat until it reaches 350 degrees F.

Step 7

Coat each of the goat cheese balls in the flour, the egg mixture, and the panko mixture, making sure that the entire outer surface of the balls is covered and not skimping on the panko.

Step 8

Working in batches, add 2-3 goat cheese balls at a time to the hot oil and fry until the entire coating is crispy and browned, about 30 seconds.

Step 9

Use a slotted spoon to transfer the cooked goat cheese balls to a cookie rack or a paper towel to dry.

Step 10

Serve warm with the pomegranate balsamic vinegar.