Start by pouring the Cooking Oil into a deep cast iron skillet. Heat over medium low while you prepare the balls. Cut the 8 inch goat cheese log into 10 sections, then roll into balls. Place in the freezer for 5-10 minutes. In three separate bowls, measure out the flour + salt, eggs, and panko.
In a small pot on the stove over medium heat, combine the Joolies date syrup, vinegar and chili flakes. Heat until simmering, then turn off the heat and stir, set aside.
Bring the heat up on the oil, and begin to coat the goat cheese. Working in batches of 3-4 at a time, dredge the goat cheese balls in flour, then egg, then panko. Fry for 2-3 minutes, turning carefully so that each side becomes golden brown. Place the goat cheese balls on paper towel once fried.
When all the goat cheese balls are ready, drizzle them generously with the date syrup, reserving some on the side for dipping.