I usually make these Cheese Croquets the old fashioned way. After they chilled and hardened in the freezer, I dredge them in flour, then in the remaining 2 egg yolks beaten with 1tablespoon of water and then in Panko bread crumbs and fry in a hot skillet with oil and butter. But watching chefs frying things like Cheesecake, Mac and cheese, sandwiches, nuts, olives and all kind of other food in a tempura batter, I decided to try. The recipe for the tempura batter I took from Cook's Illustrated. When I read their recipe I knew right away that it is going to be a light and crispy coating, because of the vodka and corn starch. My Mom used to put those two ingredients when she fried Mandels for Chicken Soup and they would disappear very fast even before we ate the soup. This is indeed the very best recipe for a tempura batter. I had a good amount of batter leftover and used it for frying 3 Zucchini, about 12 Baby carrots and 2 large underripe tomatoes.

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