Prepare a coating station by setting up three small bowls. Place ¼ cup of pork panko in the first bowl, the egg (whisked well) in the second, and the remaining ¾ cup of pork panko in the third.

Divide the goat cheese into 8 equal portions and roll each into a ball.

Roll each cheese ball in the first bowl of panko to create a light coating, helping the egg adhere. Dip the ball into the egg, then coat it thoroughly in the third bowl of panko. Place the coated balls on a plate.

Repeat with the remaining cheese balls.

Chill the coated balls in the freezer for 10 minutes while heating the oil. This prevents the cheese from oozing out during frying.

Heat tallow in a deep-sided skillet, saucepan, or Dutch oven (8 to 10 inches in diameter) over medium-high heat. You’ll need about ¼ inch of melted fat. The oil is ready when a pinch of panko sizzles upon contact.

Fry 4 cheese balls at a time, turning frequently for 3 to 4 minutes, until golden brown on all sides. Ensure the oil is hot enough to cook quickly without melting the cheese.

Transfer the fried cheese balls to a paper towel–lined plate to drain.

Repeat with the remaining cheese balls, adding more tallow if needed. Serve immediately while warm and crisp