Add the crackers to a food processor or blender and blend until the crackers become fine and no large pieces remain. Add the pistachios and pulse a few times to break them up. It’s okay to have little pieces of pistachios in the mixture - this is what adds some crunch! Transfer the mixture to a shallow bowl and set aside.

Slice up the goat cheese log into 24 teaspoon-sized pieces. I do this by cutting the long in half lengthwise and then again widthwise. You should then have 4 sections that you can cut into 6 pieces for a total of 24 pieces. Roll each one into a ball with the palms of your hands. Place the goat cheese balls on a plate and set aside.

In a separate bowl, whisk the egg well and pour the tapioca flour into another bowl. You should now have 3 bowls and a plate of goat cheese balls.

Use a free space on your countertop and line up your dishes in this order - goat cheese balls, tapioca flour bowl, egg wash bowl, cracker and pistachio bowl. Place another plate at the end of the line. Going down the line, dip each goat cheese ball into the tapioca bowl and toss to coat well. Then place the ball into the egg wash and make sure all sides are coated. Finally dredge the balls in the cracker and pistachio bowl to get a nice thick coating over the cheese balls. Set the finished balls on the plate at the end and repeat with remaining balls.

Place the plate of goat cheese balls in the freezer for at least 15 minutes. This helps the cheese in the middle to firm up so it doesn’t melt when frying.

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. You will want to play with the heat so ensure the stove isn’t too hot. You want the oil to be sizzling but not popping. Place 6 of the frozen goat cheese balls in the pan, leaving some space in between each one. Let them cook for about a minute before turning them over onto the other side for another 30 - 60 seconds. You will know they are done when the cracker coating turns a golden brown color. Repeat this process with remaining goat cheese balls, adding more oil to the skillet as needed.

Serve the fried goat cheese balls warm with a drizzle of honey (optional) and sea salt on top and enjoy!