All-Purpose Flour (2 cups)
Baking Powder (1 tsp)
Salt (1 tsp)
together in a large mixing bowl to aerate them. Then whisk in
Honey (2 Tbsp)
, followed by the cold
Carbonated Water (2 1/4 cups)
. Whisk it all together thoroughly until it is smooth, then refrigerate it until you are ready to fry.
After that, take the
Goat Cheese (8 oz)
and form it into 16 little balls that are about 1/2 an ounce each. Set them in refrigerator for an hour to firm back up again.
When the hour is almost up, whisk
All-Purpose Flour (1 cup)
Ground Mahlab (1/2 tsp)
Freshly Ground Black Pepper (2 pinches)
together in a shallow bowl.
Get out a medium saucepan and fill it halfway with the
Canola Oil (as needed)
. Use a deep fry thermometer to make sure the temperature reaches and stays around 375 degrees F (190 degrees C).
Get out the goat cheese balls and batter. In batches of two, coat the goat cheese balls in the seasoned flour first, followed by the batter. Drop them in the oil and stir them around so that they don't stick.
After a minute, they should be perfectly golden and crispy. Remove them with a slotted spoon to a plate lined with paper towel. Repeat this with the remaining 14 goat cheese balls in batches of two until they are all fried to perfection.
Pile them on a plate or in a bowl and drizzle the
Honey (1 Tbsp)
on top, followed by the
Shelled Pistachios (1 Tbsp)