Combine the goat cheese and herbs in a small bowl.
Roll a scant two tablespoons of the goat cheese mixture between your palms to form a ball, then flatten it into a disc shape of ½”-inch thickness. Place it on a parchment-lined plate. Repeat with remaining goat cheese. You’ll get about 9 discs total. Freeze for ten minutes.
Arrange three shallow dishes side by side. In the first, place 4 tbsp flour mixed with ¼ tsp coarse salt. In the second, beat 1 egg with 1 tsp water. In the third, place 1 cup panko breadcrumbs stirred with 2 tbsp melted butter.
Coat each disc first in the flour, then the egg, and finally the breadcrumbs (press them in to adhere). Transfer each fritter back to the parchment-lined plate as you go and freeze again for 30 minutes.
Meanwhile, line a baking sheet with parchment and preheat oven to 425ºF. Transfer frozen fritters to the prepared baking sheet and bake for 8 minutes.