Step 1: Prepare the Goat Cheese

1. Chill the Goat Cheese: Start by chilling the goat cheese in the freezer for about 10-15 minutes. This step makes it easier to slice and shape without crumbling.
2. Slice the Goat Cheese: Once firm, slice the goat cheese into 1/2-inch rounds. You should get about 10 rounds from an 8-ounce log. If the cheese crumbles, gently press it back together with your fingers to form a smooth round shape.
3. Shape and Smooth: Roll each slice gently between your palms to create smooth, uniform rounds. Set aside.

Step 2: Set Up the Breading Station

1. Prepare the Coatings: Place the flour in one shallow bowl, the beaten egg in a second bowl, and the panko breadcrumbs mixed with salt, pepper, and smoked paprika in a third bowl.
2. Bread the Cheese Rounds: Coat each goat cheese round in flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it’s fully coated. Finally, press it into the breadcrumbs, covering all sides evenly. For a thicker crust, repeat the egg and breadcrumb steps.

Step 3: Fry the Goat Cheese

1. Heat the Oil: In a small, heavy-bottomed skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches around 350°F (175°C). You can test if the oil is ready by dropping in a small piece of breadcrumb—if it sizzles and turns golden within a few seconds, the oil is ready.
2. Fry the Cheese: Carefully place 2-3 breaded goat cheese rounds into the hot oil. Fry for about 1-2 minutes per side, or until golden brown. Use a slotted spoon to flip them and remove once they’re evenly golden.
3. Drain: Transfer the fried goat cheese to a paper towel-lined plate to drain excess oil. Repeat with the remaining rounds.

Step 4: Prepare the Tarragon Honey Drizzle

1. Mix Honey and Tarragon: In a small bowl, combine the honey and chopped tarragon. If the honey is too thick, add 1 teaspoon of warm water to thin it slightly.
2. Warm Gently (Optional): For a warm drizzle, microwave the mixture for 10-15 seconds. This step isn’t necessary but enhances the aroma of the tarragon.

Step 5: Serve and Garnish

1. Plate the Goat Cheese: Arrange the fried goat cheese rounds on a serving plate. Drizzle the tarragon honey generously over the cheese, allowing it to pool slightly around each piece.
2. Garnish: Sprinkle with fresh tarragon leaves, a pinch of sea salt flakes, and a bit of cracked black pepper if desired.
3. Serve Warm: These are best served immediately while warm and crispy, as the goat cheese will soften but remain slightly firm.