Fried Goat Cheese with Tarragon and Honey

Mix together the Goat Cheese (1 1/2 cups), Dried Tarragon (1 tsp), Honey (1 Tbsp), Sea Salt (1/4 tsp), and Ground Black Pepper (to taste). Taste and adjust seasoning as needed. Roll into 12-14 balls (about an ounce each). Set aside.

Beat the Eggland's Best Classic Egg (1) and a splash of water in a bowl. Add Panko Breadcrumbs (1/2 cup) to a plate and season with Salt (to taste) and Ground Black Pepper (to taste). Add All-Purpose Flour (1/2 cup) to another plate and season with salt and pepper.

Create a dipping station with flour, egg, and breadcrumbs. Roll the goat cheese balls in flour, dip in egg, then roll in breadcrumbs. Shake off any excess breadcrumbs. Set on plate and continue until finished.

Set in the freezer for 20 minutes. When ready to fry, add enough Canola Oil (as needed) to cover the surface of a Dutch oven by 3-inches. Heat to 350 degrees F (180 degrees C). Fry the goat cheese balls 4-5 at a time until golden and crispy.

To garnish, drizzle with honey, a pinch of Crushed Red Pepper Flakes (to taste), Fresh Chives (to taste), and Pistachios (to taste).