Gebraden kaas, tres elegant! This is a very rich dish that would probably be great after a day of outdoor activity in the cold. I made a few bite-sized - I think I would serve it again that way, as a hot sakad or appetizer. I was uncertain whether the chilled cheese mixture needed to warm before cooking, so I tried a range of temperatures. It seems best midway between chilled and room temperature, so that the cheese heats up in the oil, but doesn't liquify. I just pan-fried and turned the croquettes when one side was done. I just used the whites for dredging, not whole eggs. There was more than plenty liquid - that could just be 2 whites and less milk. They definitely need to be served hot, so it might be good to make this with two people, one to dredge and one to cook.