Pretzle Crusted Fried Cheese

By khojnicki

Ingredients

• Fried Cheese:
• 8 oz. provolone or mozzarella, cubed
• 2 tbsp grated parmesan cheese
• 4 oz. yellow cheddar cheese, cubed
• 1 1/2 c plus 2 tsp all purpose flour
• 1 8 oz. bag thin pretzel sticks
• Freshly ground pepper
• 4 large eggs
• 5 tbsp spicy mustard
• Peanut oil, for frying
• For sauce:
• 2 tbsp horseradish, drained
• 1 tbsp spicy mustard
• 1/4 c sour cream

Details

Servings 12
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Make the fried cheese: pulse the provolone and parmesan in a food processor until the cheese gathers into a ball; transfer to a bowl. Pulse the yellow cheddar and 2 tsp flour in the food processor until smooth. Form teaspoonfuls of the yellow cheddar mixture into 12 smal balls; roll in between your hands until smooth. Transfer to a plate and freeze until firm about 15 mins.

Wipe out the food processor. Add the pretzels and pulse until finely ground with a few chunks; transfer to a shallow dish. Mix the remaining 1 1/2 c flour and 1/2 tsp pepper in another dish. Whisk the eggs and mustard in a third dish.

Roll tablespoonfuls of the provolone mixture into 12 balls, then flatten into disks. Put 1 yellow cheddar ball on each disk. Then shape the provolone around it, enclosing the cheddar. Roll into an egg shape.

Dip the balls into the egg mixture, then dredge in flour, return to egg mixture then roll in pretzel mixture. Refrigerate at least 20 mins and up 3 hours to set coating.

Preheat oven to 350 degrees F. Heat 1/2" peanut oil in a saucepan. Fry balls in batches until golden brown, 30 seconds to 1 min. Remove with a slotted spoon and transfer to a baking dish. Bake until heated through 5-7 mins.

Make the sauce: Whisk together the ingredients in a bowl. Serve with the fried cheese.