Pretzel-Crusted Fried Cheese
- Level: Easy
- Yield: 12 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 303
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 69
- Sodium
- 428
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
Ingredients
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
Directions
- 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.