Fried cheese in pretzel breading
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
Fried cheese in pretzel breading - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
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
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Recipes with similar ingredients: cheese, eggs, flour, provolone cheese, mozzarella cheese, Suluguni cheese, Parmesan cheese, cheddar cheese, mustard, sour cream, horseradish, breadcrumbs
Cooking the dish according to the recipe:
- 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. - 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.
- 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.
- 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.
- 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. - Prepare the sauce: Mix horseradish, mustard, and sour cream in a bowl. Serve the sauce with fried cheese.
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