Pretzel Crusted Fried Cheese Balls

Ingredients for Cheese Balls (my suggestions in parenthesis):

8 oz provolone, cubed

2 Tbsp grated Parmesan cheese

4 oz yellow chedder cheese, cubed

1 1/2 cup + 2 tsp flour (3/4 cup + 2 tsp)

8 oz thin pretzel sticks

freshly ground pepper

4 large eggs (2 or 3)

5 Tbsp spicy mustard (3 or 4 Tbsp)

peanut oil for frying (olive oil)

Ingredients for sauce:

2 Tbsp horseradish

1 Tbsp spicy mustard

1/4 cup sour cream

To make the fried cheese: Pulse provolone and Parmesan in food processor until cheese gathers into a slight ball (this takes more than a pulse or two).  Transfer to a bowl.  No need to clean processor.  Yippee.  Pulse chedder and 2 tsp flour in the same food processor until smooth (this takes more than a pulse or two also).  Form teaspoons of chedder mixture into 12 small balls, roll between hands until smooth.  These are not micro mini balls - this recipe actually makes good sized cheese balls and 12 like it says (how often does that happen?!)  Transfer chedder balls to a plate and freeze until firm (around 15 minutes).

Meanwhile:  Wipe out food processor and add pretzels.  Pulse until finely ground with nice chunks.  Transfer to a shallow dredging dish.  Mix remaining flour and 1/2 tsp pepper in another dish.  Whisk eggs and mustard in third dish (I used horseradish mustard).

Roll tablespoons of provolone mixture into 12 balls (slightly larger than the chedder).  Flatten into disks.  Put 1 chedder ball on each disk and form provolone around it, enclosing chedder.  Roll into a round or egg shape (if you do an egg shape then it looks like an eggs - white outer and yellow center - get it?)

Dip cheese balls in egg mixture.  Then dredge in flour. Return to egg mixture.  Then roll in pretzel coating.  Refrigerate at least 20 minutes and up to 3 hours to set coat.  I did right around 20 minutes and they came out great.

While refrigerating preheat your oven to 350.  Heat 1/2 inch of oil in small saucepan.  Your goal is 360 degrees should you use a thermometer.  Fry cheese in batches, turning until golden - only about 30 seconds or so.  Remove with slotted spoon and transfer to a rack set in a baking dish (I couldn't find a rack and set it directly in the dish with no issues).  Bake until heated through - about 5-7 minutes.

While baking make your sauce.  Whisk all 3 ingredients in bowl.  Serve with hot cheese balls.

Doesn't make much.  It's lots of little steps.  But, it's super yummy.  And what's more fun than fried cheese?  Unless that's just a Wisconsin thing...=)