1️⃣ Add the crackers to a food processor or blender and blend until the crackers become fine with no large pieces remaining. Add the pistachios and pulse a few times to break them up. Transfer the mixture to a shallow bowl and set aside. 🍪🥜

2️⃣ Slice the goat cheese log into 24 teaspoon-sized pieces. To do this, cut the log in half lengthwise and then again widthwise. You should have 4 sections, which you can cut into 6 pieces each, making a total of 24 pieces. Roll each piece into a ball using the palms of your hands. Place the goat cheese balls on a plate and set aside. 🧀

3️⃣ In a separate bowl, whisk the egg well. Pour the tapioca flour into another bowl. You should now have 3 bowls (tapioca flour, egg wash, cracker and pistachio mixture) and a plate of goat cheese balls. 🥄

4️⃣ Set up a workstation: goat cheese balls, tapioca flour bowl, egg wash bowl, cracker and pistachio bowl. Place another plate at the end of the line. Dip each goat cheese ball into the tapioca flour, then the egg wash, and finally coat with the cracker and pistachio mixture. Place the coated balls on the plate at the end and repeat with the remaining balls. 🏗️

5️⃣ Place the plate of goat cheese balls in the freezer for at least 15 minutes to firm up the cheese, preventing it from melting during frying. ❄️

6️⃣ Meanwhile, fill a small skillet with about ½ inch of oil and heat over medium heat. Your skillet should be small enough to fit 6 goat cheese balls. Adjust the heat so the oil is sizzling but not popping. Fry 6 of the frozen goat cheese balls at a time, leaving space between each one. Cook for about a minute, then turn them over and cook for another 30-60 seconds until the coating is golden brown. Repeat with the remaining balls, adding more oil as needed. 🍳

7️⃣ Serve the fried goat cheese balls warm with a drizzle of honey (optional) and a sprinkle of sea salt. Enjoy! 🍯🧂