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1
In a medium bowl beat egg whites with a large pinch of salt and 1/2 teaspoon lemon juice with a hand mixer until stiff picks form.
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2
In a large mixing bowl combine the cheese and 1egg yolk. Add Herbes De Provence, black and cayenne peppers, garlic powder and lemon zest, mix well. Fold in the egg whites.
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3
Scoop the cheese mixture with a tablespoon, then lightly dredge in flour and form the mixture into balls with your hands. Lay them out on a tray and transfer to the freezer for about 1 hour to chill and harden. Adjust oven rack to upper-middle position and heat oven to 200 degrees.
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4
To make the tempura batter: Whisk flour and cornstarch together in large bowl. Whisk egg yolks and vodka together in second bowl. Whisk seltzer water into egg mixture.
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5
Heat about 3 inches oil in a deep heavy-bottomed pot over medium-high heat until a deep-fry thermometer reads 375 degrees.
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6
Right before you're ready to fry, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is fine if small lumps remain).
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7
Submerge 4 cheese Croquets in batter (keep the remaining in the freezer). With small tongs, remove balls from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil.
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8
Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and sprinkle with salt.
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9
When all of the Croquets are fried and paper towels absorb excess oil, place them on a rimmed baking sheet and place in oven until ready to serve.
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10
To use leftover batter make vegetable fritters: Dip a few of vegetable sticks or slices in the batter and fry 2 to 3 minutes, following the same instructions for the Croquets. Make your favorite dipping sauce for the vegetables, and enjoy!
