Begin by using a small scoop or spoon to form bite-sized balls from the goat cheese. Aim for golf ball-sized portions to ensure even cooking. Place the formed cheese balls on a tray and freeze them for 15-30 minutes.

While the cheese balls are firming up, set up a breading station. In one shallow bowl, beat a couple of fresh eggs until well-combined. In another bowl, add the breadcrumbs—panko is recommended for extra crunch.

Once the cheese balls are firm, dip it into the beaten egg, allowing any excess to drip off, followed by rolling it in the breadcrumbs. Make sure the cheese is thoroughly coated. Repeat until all cheese balls are coated.

In a medium frying pan, pour enough oil to cover the bottom to a depth of about half an inch. Heat the oil over medium heat until it reaches around 350°F.

Carefully place the coated cheese balls into the hot oil, fry them for about 2-3 minutes on each side, or until they turn golden brown.

While the cheese balls fry, make the blueberry compote. In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Stir gently and let the mixture simmer for approximately 10 minutes.

Once the cheese balls are golden brown, remove them from the oil and drain on a paper towel-lined plate. Plate them alongside a small bowl of the sweet blueberry compote.