Lemon Poppy Seed Pound Cake

Saturday, April 16, 2011

Pretzel-Crusted Fried Cheese

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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