Place the goat cheese log in the freezer for ten to fifteen minutes to make it easier to shape.
Prepare the flour, eggs, and bread crumbs for dredging.
Take the goat cheese out of the freezer and slice it into thin rounds. Form each round into a ball, roughly a large teaspoon in size. Use kitchen gloves to help keep the cheese from sticking to your hands.
Dredge each ball in the flour, egg, and then breadcrumbs.
Place the goat cheese balls back into the freezer for another fifteen minutes before frying to prevent the cheese from melting.
While the goat cheese is chilling, heat the oil over medium-high heat in a high-sided frying pan.
Test the oil by dropping a small piece of breadcrumb into it and see if it sizzles. When the oil is hot enough, drop in a few goat cheese balls at a time.
Fry them for about 20-30 seconds or until the breadcrumbs are golden brown.
Remove and place on a paper towel-lined plate to drain. Repeat with the remaining goat cheese balls.
Drizzle honey over the goat cheese, sprinkle the flaky salt, and top with some fresh lemon thyme.
Enjoy fresh! Fried goat cheese can be kept in the fridge for a day or two, but is best when enjoyed the same day.
