What is fry I hear you ask. The word is often used as a generic term for offal such as sweetbreads, heart, liver or in this case testicles. This is not a recipe for the squeamish or faint of heart but does reap rewards in tasty morsels at the end of all your hard work.
Like most offal it is best to keep the dish simple, in this case after preparation I coated them in flour, egg and bread crumbs and fried in butter. The taste is less gamey than liver and is worth giving a try. 

You will need to ask your butcher or goat farmer for these specifically as they are not normally available. When you do get them they will look like this.

Not a pretty sight, but bear with me, the preparation is simple enough. 
First of all, you will need toplce them in a bowl soak them in water and milk overnight (roughly 50/50 milk to water until they are covered).
As you can see in the above picture they are covered in a membrane, you will need to cut gently through this making an incision and it will peel off easily. 
Often there will be a second membrane underneath, repeat the incision and it should come off easily again. 
What you are now left with is the meat, this can now be sliced into small rounds ready to be coated in breadcrumbs.

2 goats testicles
200g panko breadcrumbs
1 egg beaten
75g flour seasoned with salt and pepper
50g butter for frying

Place the flour on one plate, the egg on another, and the breadcrumbs on a third
Using one hand, dip the slices first into the flour, then into the egg and finally into the breadcrumbs ensuring they are well coated on both sides
Repeat the process for the other slices
Place each slice to one side until you have coated them all and are ready to cook them

To cook the testicles
Place the butter in the pan and ensure it is on a high heat
Place the testicles in the pan
Brown on both sides quickly and then lower the heat and cook for a further 2 minutes keep turning to ensure the breadcrumbs do not burn and the testicles cook through