| Level: | Easy |
| Total: | 1 hr |
| Prep: | 45 min |
| Cook: | 15 min |
| Yield: | 12 pieces |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 45 min |
| Cook: | 15 min |
| Yield: | 12 pieces |
Ingredients
- 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
- 2 tablespoons horseradish, drained
- 1 tablespoon spicy mustard
- 1/4 cup sour cream
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 303 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 69 mg |
| Sodium | 428 mg |
| Serving Size | 1 of 16 servings |
| Calories | 303 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 69 mg |
| Sodium | 428 mg |
Reviews
my kids and my husband loved these. especuially my husband.
My kids loved these. I used a different cheese blend (kid doesn’t like the orange factor). Easier to make than I first thought.
not bad.
With out question…the WORST recipe I have ever made. They looked nothing like “eggs” at all when you cut them so forget that. Just a blob of gross cheese and loaded with oil. And the sauce could be the most bland thing I’ve ever tasted. I made them 3 hours ago and I still feel sick to my stomach.
Now if you make it and love it…don’t attack me. Im just trying to help save you time and money on a recipe that made me and everyone in my family nauseous.