Pretzel-Crusted Fried Cheese
You can never have too many side dish recipes, so give Pretzel-Crusted Fried Cheese Head to the store and pick up cheddar cheese, eggs, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
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 teaspoons flour in the food processor until smooth. Form teaspoonfuls of the yellow cheddar mixture into 12 small balls; roll between your hands until smooth.
Transfer to a plate and freeze until firm, about 15 minutes.
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 cups flour and 1/2 teaspoon 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.
Dip the cheese balls in the egg mixture, then dredge in the flour; return to the egg mixture, then roll in the pretzel crumbs, turning to coat. Refrigerate at least 20 minutes and up to 3 hours to set the coating.
Preheat the oven to 350 degrees F.
Heat 1/2 inch peanut oil in a saucepan until a deep-fry thermometer registers 360 degrees F. Fry the cheese balls in batches, turning, until golden, 30 seconds to 1 minute.
Remove with a slotted spoon and transfer to a rack set in a baking dish.
Bake until heated through, 5 to 7 minutes.
Whisk the horseradish, mustard and sour cream in a bowl.
Serve with the fried cheese.