Cut the log of goat cheese into 16 even slices, Form each slice into a ball. Place the balls on a large plate. Cover and chill in refrigerator until firm, about 15 minutes.
When the balls have chilled, form the batter. In a medium bowl, whisk club soda and egg together. In another medium bowl, whisk cornstarch, flour, and salt together. Slowly whisk into the egg mixture until no lumps remain. Add panko breadcrumbs to the empty medium bowl.
Dip one ball of goat cheese into wet batter and then into panko breadcrumbs. Coat them completely with breadcrumbs. Dip again in batter and then again in breadcrumbs. Place on plate. Repeat with remaining cheese balls. Cover and place in freezer to firm for 30 minutes.
While the balls freeze, begin heating the oil. Place 2 inches of canola oil into a Dutch oven. Add a candy thermometer to the side of the Dutch oven, making sure it doesn't touch the bottom. Heat oil to 375 degrees.
Once hot, remove goat cheese balls from freezer. Fry 5-6 at a time, making sure to monitor the temperature so it doesn't dip too low. Raise heat, if necessary to maintain temp. Fry for 90 seconds or until the coating turned golden brown, but before any goat cheese starts to ooze out.
Remove from oil and let drain on metal rack topped with paper towels. Serve hot with drizzles of honey on top and on the side for dipping.