from: Rustic Kitchen
Cut each log into 8 half-ounce pieces and form into balls. (Moisten hands in water to prevent sticking.) Lightly coat a pan with cooking spray, place cheese ball on tray and freeze 20 minutes or until firm. (This makes them easier to bread.) Give each cheese ball a light coating of flour, dip in egg wash and roll in panko until covered evenly. Place on tray and freeze until ready to cook. (When frozen they may be transferred to a freezer bag or covered container.)
To serve, heat oil in deep fryer to 375°F. Working in small batches, drop several balls into the oil and cook 1-2 minutes until golden brown. Remove from fryer and drain on paper towels. When all are done, place several croquettes on top of individual plates of dressed salad and serve. (Rustic Kitchen’s salad includes arugula, orange segments, cucumber rolls, candied pecans and watermelon radish tossed with a simple dressing of salt, pepper and extra-virgin olive oil.)
NOTE: Change this recipe up by substituting a flavored goat cheese and swapping plain panko for lemon-pepper, Italian herb or chipotle seasoned. These croquettes can also be made into 1-ounce portions and served as hors d’oeuvres.
(Yields 16 croquettes)