Once again I was perusing my Food Network Magazine and found a recipe that sounded fun. I just made them and they are "resting" in the fridge before I fry them. One thing I have noticed already is that they could have been made MUCH smaller. By the time I had it all assembled, they were pretty large.
Can't wait to try them!
For the fried cheese:
8 ounces provolone or part-skim mozzarella cheese, cubed (I used mozzarella)
2 tbsp grated parmesan cheese
4 ounces yellow cheddar cheese, cubed
1 1/2 cups plus 2 tsps all-purpose flour
1 8 ounce bag thin pretzel sticks
freshly ground pepper
4 large eggs
5 tbsp spicy mustard
peanut oil, for frying
For the Sauce:
2 tbsp horseradish, drained
1 tbsp spicy mustard
1/4 cup sour cream
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. (I used my vita mix blender)
2. Pulse the yellow cheddar and 2 tsp flour in the food processor until smooth. (mine wasn't smooth, just little crumbs)
3. Form teaspoonfuls of the yellow cheddar mixture into 12 small balls; roll between your hands until smooth. (I would make them smaller next time)
4. Transfer to a plate and freeze until firm, about 15 minutes.
5. Wipe out the food processor. Add the pretzels and pulse until finely ground with a few chunks; transfer to a shallow dish.
6. Mix the remaining 1 1/2 c flour and 1/2 tsp pepper in another dish.
7. Whisk the eggs and mustard in a third dish.
8. Roll tablespoonfuls of the provolone mixture into 12 balls (the same amount of cheddar balls you have) then flatten into disks.
9. Put 1 yellow cheddar ball on each disk, then shape the provolone around it, enclosing the cheddar. ( that was surprisingly easy)
10. 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.
11. Refrigerate at least 20 min and up to 3 hours.
12. Preheat the oven to 350.
13. Heat 1/2 inch peanut oil in a saucepan until a deep fry thermometer registers 360.
14. Fry the cheese balls in batches, turning, until golden, 30 seconds to 1 min.
15. Remove from oil and transfer to a rack set in a baking dish and bake until heated through. About 5 to 7 minutes.
Make the Sauce:
1. Whisk the horseradish, mustard and sour cream in a bowl.
2. Serve with the fried cheese.
**(Update: I did make them yesterday. They were good. Too big though. We had to cut them up to eat them. I would definately make them smaller, by atleast 1/2. Only worth the effort if you are having a get together or something fun.)**
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