First divide the 2 loaves of cheese each into 9 squares, then roll them gently in your hands, one at a time, to form balls.

Beat the eggs in a bowl with a pinch of salt, then pass the balls 2 times (double breading) first in the egg and then in the breadcrumbs.

Heat the oil in a saucepan and fry the croquettes a few at a time, browning them evenly and draining them on kitchen paper as they are ready.

The Philadelphia cheese balls are ready, salt them slightly and serve immediately.

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