Prepare a plate or small sheet pan with a piece of parchment paper and set aside.

Cut the log of goat cheese into 8 slices. Then, cut each medallion into thirds to make a total of 24 pieces.

Roll each piece of goat cheese into a ball and place on the prepared sheet pan. Place the pan in the freezer while you prepare the dredge.

Mix together the flour, garlic powder, and salt in one bowl.

Whisk the egg and milk in another bowl.

In a third bowl, combine the panko and thyme.

Roll a piece of goat cheese through the flour until completely coated. Transfer the ball to the egg mixture and roll it around until coated, then place it in the panko bowl.

Press the ball into the breadcrumbs until completely coated, then return the coated ball onto the prepared pan.

Repeat with all of the goat cheese balls, then place the pan back in the freezer for 30 minutes.

Add the oil to a heavy bottomed pot or cast iron pan and heat over medium heat until it reads 350℉ on a digital thermometer.

Add 4-5 goat cheese balls to a metal slotted spatula and lower them into the hot oil.

Fry gently turning the balls for 30 seconds to 1 minute until golden brown.

Remove with a slotted metal spoon, letting oil fall off, then place the balls onto a wire rack.

Immediately sprinkle with kosher sea salt, and repeat the frying process with the remaining goat cheese balls.

Serve the balls warm with honey, hot honey, preserves, or marinara.