Feta & Manouri Cheese Croquettes

In a bowl, crumble the feta and manouri, add the cream cheese and thyme, and mix well until the mixture is uniform.

Shape the mixture into small balls of 40 g each.

Place them in the refrigerator to firm up.

Meanwhile, prepare the breadcrumbs, the beaten eggs, and the flour in three separate bowls.

First, coat the croquettes in flour, then in the egg, and finally in the breadcrumbs, making sure they are well coated.

You can dip them a second time in the egg and breadcrumbs to create a better crust and ensure they don’t open while frying.

In a deep saucepan, pour enough sunflower oil to fully cover the croquettes when frying.

Once the oil is hot, fry over high heat until a crispy crust forms and they turn golden brown.

Remove them from the oil and transfer to a dish lined with paper towels to absorb the excess oil.