Pretzel-Crusted Fried Cheese - Provolone

Method

• 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