Prepare the Cheese Balls:

1. Mix the Filling: In a bowl, combine the goat cheese, chopped tarragon, garlic powder, black pepper, and salt. Mix well until smooth.
2. Shape into Balls: Roll the mixture into small balls, about 1-inch in diameter. Place them on a parchment-lined plate.
3. Chill the Cheese Balls: Refrigerate for at least 20 minutes to firm up. This helps them hold their shape while frying.

Bread the Cheese Balls:

4. Set Up Breading Stations: Place the flour in one bowl, the beaten egg in another, and the panko breadcrumbs in a third bowl.
5. Coat the Cheese Balls: Roll each cheese ball in flour, dip it into the beaten egg, and then coat it with panko breadcrumbs, pressing lightly to ensure an even coating.

Fry the Cheese Balls:

6. Heat the Oil: In a small saucepan or skillet, heat the vegetable oil over medium heat to about 350°F (175°C).
7. Fry Until Golden: Fry the cheese balls in batches for about 1-2 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
8. Drain and Cool: Remove the cheese balls with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.

Serve and Garnish:

9. Drizzle with Honey: Arrange the cheese balls on a serving plate and drizzle with honey while they are still warm.
10. Garnish and Enjoy: Sprinkle with extra fresh tarragon leaves and a dash of cracked black pepper for added flavor. Serve immediately.