Pretzel-Crusted Fried Cheese

Total Time:
1 hr
45 min
15 min

12 pieces

  • For the Fried Cheese:
  • 8 ounces provolone or part-skim mozzarella cheese, cubed
  • 2 tablespoons grated parmesan cheese
  • 4 ounces yellow cheddar cheese, cubed
  • 1 1/2 cups plus 2 teaspoons all-purpose flour
  • 1 8 -ounce bag thin pretzel sticks
  • Freshly ground pepper
  • 4 large eggs
  • 5 tablespoons spicy mustard
  • Peanut oil, for frying
  • For the Sauce:
  • 2 tablespoons horseradish, drained
  • 1 tablespoon spicy mustard
  • 1/4 cup sour cream
  • 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. Roll into an egg shape.

  • 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.

  • Make the sauce: Whisk the horseradish, mustard and sour cream in a bowl. Serve with the fried cheese.

  • Photograph by Lisa Shin

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    This recipe is featured in:

    Thanksgiving Entertaining