Line a plate or small baking sheet with parchment paper and set aside.

Slice the goat cheese log into 8 pieces, then cut each slice into thirds to create 24 small portions.

Roll each portion into a ball and place on the prepared tray. Freeze while preparing the coating stations.

In one bowl, combine flour, garlic powder, and kosher salt.

In a second bowl, whisk together the egg and milk.

In a third bowl, mix panko breadcrumbs with fresh thyme.

Using one dry hand and one wet hand, coat each goat cheese ball in flour, then egg mixture, then panko until fully covered.

Return coated balls to the tray and freeze for 30 minutes. This step helps the Crispy Fried Goat Cheese Balls hold their shape while cooking.

Heat canola oil in a heavy-bottomed pot to 350°F.

Carefully lower 4–5 goat cheese balls into the oil and fry for 30 seconds to 1 minute, gently turning until golden brown.

Remove with a slotted spoon and place on a wire rack or paper towel-lined tray.

Sprinkle lightly with kosher salt and serve warm with honey, hot honey, marinara, or preserves.