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1
Make the fried cheese: Pulse the provolone and parmesan in a food processor until the cheese gathers into a ball; transfer to a bowl.
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2
Pulse the yellow cheddar and 2 teaspoons flour in the food processor until smooth.
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3
Form teaspoonfuls of the yellow cheddar mixture into 12 small balls; roll between your hands until smooth.
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4
Transfer to a plate and freeze until firm, about 15 minutes.
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5
Wipe out the food processor.
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6
Add the pretzels and pulse until finely ground with a few chunks; transfer to a shallow dish.
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7
Mix the remaining 1 1/2 cups flour and 1/2 teaspoon pepper in another dish.
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8
Whisk the eggs and mustard in a third dish.
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9
Roll tablespoonfuls of the provolone mixture into 12 balls, then flatten into disks.
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10
Put 1 yellow cheddar ball on each disk, then shape the provolone around it, enclosing the cheddar.
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11
Roll into an egg shape.
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12
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.
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13
Refrigerate at least 20 minutes and up to 3 hours to set the coating.
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14
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.
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15
Remove with a slotted spoon and transfer to a rack set in a baking dish.
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16
Bake until heated through, 5 to 7 minutes.
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17
Make the sauce: Whisk the horseradish, mustard and sour cream in a bowl.
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18
Serve with the fried cheese.
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19
Photograph by Lisa Shin
