Cheese Croquets Fried In Tempura Batter

1. 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.

2. 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.

3. 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.

4. 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.

5. 5

   Heat about 3 inches oil in a deep heavy-bottomed pot over medium-high heat until a deep-fry thermometer reads 375 degrees.

6. 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).

7. 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.

8. 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.

9. 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.

10. 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!

* Per serving · 4 servings · Values may vary.