Mix together the goat cheese, tarragon, honey, 1/4 teaspoon salt, and pepper. Taste and adjust seasoning as needed. Roll into 12-14 balls (about an ounce each) and set aside until needed.

Beat the egg and water in a small bowl.

Add the breadcrumbs to a plate and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a separate plate and season with salt and pepper.

Create a dipping station with the flour first, egg second, then breadcrumbs.

Roll the goat cheese balls in flour, dip in the egg, then roll in breadcrumbs. Shake off any excess breadcrumbs.

If frying immediately, set in the freezer for 20 minutes. If frying later, set in the fridge for a minimum of 1 hour.

When ready to fry, add enough canola oil to cover the surface of a Dutch oven by 3 inches. Heat to 350 degrees.

Fry the goat cheese balls 4-5 at a time until golden and crispy.

To garnish, drizzle with honey and a pinch of red pepper flakes (optional).