Fried cheese in pretzel breading

Ingredients:

Fried cheese

• 230 g of provolone, mozzarella, or suluguni cheese, cut into cubes
• 2 tbsp finely grated Parmesan cheese
• 120 g of yellow cheese Cheddar, cut into cubes
• 1.5 cups and 2 teaspoons of wheat flour
• 230 g pretzels (pretzels, salted crackers)
• Freshly ground pepper
• 4 large eggs
• 5 tablespoons spicy mustard
• Vegetable oil, for deep-frying

Sauce

• 2 tablespoons of horseradish, squeeze out excess liquid
• 1 tbsp. spicy mustard
• 1/4 cup sour cream

Preparation:

1. Prepare fried cheese: In a food processor, pulse the suluguni and Parmesan cheese until smooth; transfer to a bowl. Place the cheddar and 2 teaspoons of flour in the food processor and pulse until smooth.
   
   Using a teaspoon, divide the yellow cheese mixture into 12 pieces and roll each into balls. Place the cheese balls on a plate and freeze until firm, about 15 minutes.
2. Wipe out the food processor. Add the pretzels and pulse until finely ground; transfer to a separate bowl. In another bowl, combine the remaining 1.5 cups flour and 1/2 teaspoon ground pepper. Beat the eggs and mustard in a separate bowl.
3. Using a tablespoon, divide the white cheese mixture into 12 portions and form each into round flatbreads. Place 1 yellow cheese ball into each flatbread and pinch the edges around the filling. Shape into an egg.
4. Dip the cheese balls in the egg mixture, then roll them in flour; dip them again in the egg mixture, then roll them in the pretzel crumb mixture. Place the cheese balls in the freezer for 20-60 minutes to firm up the surface.
5. Preheat oven to 180°C. Pour 1.5 cm of vegetable oil into a saucepan and heat to 185°C. Fry the cheese balls in small batches, turning, for 30-60 seconds, until golden brown.
   
   Transfer the fried cheese to a baking sheet and continue cooking in the oven until heated through, 5 to 7 minutes.
6. Prepare the sauce: Mix horseradish, mustard, and sour cream in a bowl. Serve the sauce with fried cheese.