Drain ricotta cheese thoroughly using a fine-mesh strainer or cheesecloth for at least 30 minutes, pressing gently to remove excess moisture.

In a large bowl, combine drained ricotta, mozzarella, cornstarch, baking powder, and salt. Mix thoroughly until well incorporated.

Form the cheese mixture into uniform balls approximately 1.5 inches in diameter. Place on a parchment-lined baking sheet.

Refrigerate formed cheese balls for at least 30 minutes to help them hold their shape during frying.

Set up breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs.

Roll each cheese ball in flour, then egg, then breadcrumbs, pressing gently to ensure coating adheres.

Heat vegetable oil in a deep pot to 350-375°F, using a thermometer to maintain temperature.

Fry 4-5 cheese balls at a time for 3-4 minutes, turning occasionally, until golden brown on all sides.

Remove with slotted spoon and drain on paper towel-lined plate.

Prepare honey glaze by warming honey, water, lemon juice, and rose water in a small saucepan over low heat, stirring until combined.

Arrange warm cheese balls on serving platter, drizzle with honey glaze, and sprinkle with crushed pistachios.

Serve immediately while warm for best texture and flavor.