In a small bowl, whisk the peach yogurt, honey and ginger together. Refrigerate until ready to serve.

In a large bowl, combine the goat cheese, cream cheese, yogurt, honey and ginger and mash together with a fork until smooth. Using a small scoop or spoon, scoop 1-inch balls of goat cheese mixture into your hands and roll into a ball. Place balls on a plate and continue until all the mixture has been rolled. Put balls in the freezer while preparing the batter ingredients.

Place the flour, egg wash and bread crumbs on three separate plates.

Remove the goat cheese balls from the freezer and working in batches of 3 or 4, toss balls in flour until coated, shaking off any excess. Using a fork, roll the balls around in the egg wash until completely coated. Drop the balls back into the flour again, and gently toss until coated, shaking off any excess. Coat again completely in egg wash and then drop balls into the breadcrumbs. Roll the balls around in breadcrumbs until completely coated, gently rolling in your hands, firmly pressing the crumbs in. Continue until all goat cheese balls have been coated. Place the coated goat cheese balls back on the dish and freeze for at least 30 minutes before frying.

Put about 2 inches of oil in a deep pan or Dutch oven, Heat the oil over medium-high heat until the temperature reaches 375 degrees on a frying or candy thermometer. Working in batches of 5 or 6, use a slotted spoon to carefully lower the goat cheese balls into the hot oil and fry, turning carefully so that all sides brown, about 30 seconds. Remove to a paper towel lined plate and continue frying until all goat cheese balls are browned.

Serve with ginger peach yogurt dipping sauce.