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Ingredients
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Fritters
Finish & Serving
Method
Fritters
Prepare the goat cheese
Remove the goat cheese from the refrigerator 10–15 minutes before starting so it softens slightly. Using a spoon, scoop the cheese into 12 evenly sized portions (about 2/3 to 3/4 oz each). Roll each portion into a compact ball between your palms; place on a parchment-lined tray and chill in the freezer for 10 minutes to firm up so they hold shape when battered.
Make the batter
In a medium bowl, whisk together the flour, cornmeal (if using), salt, and 1 teaspoon freshly ground black pepper. In a separate small bowl, beat the egg lightly, then whisk in the cold sparkling water. Pour the egg mixture into the dry ingredients and stir just until combined; the batter should be thick enough to coat the cheese balls but still slightly runny (add a teaspoon more water if too thick). Keep batter chilled in the fridge while oil heats.
Heat the oil
Pour about 1 cup of vegetable oil into a heavy skillet so the oil reaches roughly 1/3 inch depth. Heat over medium to medium-high until the oil registers 350°F (175°C) on a thermometer or a small drop of batter sizzles and rises quickly when tested.
Batter and fry
Working with 3–4 balls at a time, dip each chilled goat cheese ball into the batter, letting excess drip back into the bowl. Carefully lower into the hot oil using a slotted spoon or tongs. Fry, turning as needed, until the fritters are golden-brown and crisp on all sides, about 1½–2 minutes per side (total 3–4 minutes). Do not overcrowd the pan. If batter browns too quickly before interior warms, reduce heat slightly.
Drain
Transfer cooked fritters to a paper towel–lined plate to drain and rest for 1–2 minutes so the cheese inside stays creamy but not runny. Keep fritters warm in a low oven (200°F / 95°C) on a tray if frying in batches.
Finish & Serving
Arrange fritters on a serving plate. Drizzle about half of the honey over the fritters, then grind the remaining freshly ground black pepper generously over them (use the 1 tsp listed for finishing). If using, sprinkle lemon zest and scatter thyme leaves or microgreens for aroma and contrast.
Serve immediately while hot so the exterior remains crisp and the interior is soft and creamy. Pass additional honey at the table for guests to add to taste.