| PRETZEL CRUSTED FRIED CHEESE Makes 12 pieces. FOR THE FRIED CHEESE: 8 oz bag thin pretzel sticks 4 large eggs Peanut oil 4 oz yellow cheddar cheese, cubed 8 oz provolone or part skim mozzarella cheese, cubed 5 tbs spicy mustard Pepper 1 1/2 cups + 2 tsp all purpose flour 2 tbs grated Parmesan cheese FOR THE SAUCE: 1 tbs spicy mustard 2 tbs horseradish, drained 1/4 cup sour cream MAKE FRIED CHEESE---Pulse provolone and Parmesan in a food processor or blender until cheese gathers into a ball, transfer to a bowl. Pulse cheddar and 2 tsp flour in food processor until smooth. Form teaspoonfuls of cheddar mixture into 12 small balls, roll until smooth. Transfer to a plate, freeze until firm, 15 min. -Wipe out food processor. Add pretzels, pulse until finely ground with a few chunks, transfer to a dish. Mix remaining flour and 1/2 tsp pepper in another dish. Whisk eggs and mustard in a third dish. -Roll tablespoonfuls of provolone mixture into 12 balls, then flatten into disks. Put 1 cheddar ball on each disk, then shape provolone around it, enclosing cheddar. Roll into an egg shape. -Dip cheese balls into egg mixture, then dredge in flour, return to egg mixture, then roll in pretzel crumbs. Refrigerate 20 min. Heat oven to 350°. Heat 1/2" oil in a saucepan until 360°. Fry cheese balls turning until golden. Remove, transfer to a rack set in a baking dish. Bake until heated through, 7 min. -MAKE THE SAUCE---Whisk horseradish, mustard and sour cream in a bowl. SERVE with fried cheese... |
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