1 (15-oz) container whole milk ricotta
1 cup shredded smoked gouda
1 cup shredded mozzarella
1 cup flour
3 eggs, lightly beaten
2 cups seasoned breadcrumbs
Canola oil, for frying

For the Dipping Sauce:

1/3 cup Dijon mustard
2 tablespoons grainy mustard
2 tablespoons aged balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste

For the Fritters: Combine the cheeses in a large mixing bowl. Mix well. Scoop approximately 1 tablespoon of the mixture into hand and roll gently into a ball. Place on a parchment-lined baking sheet. Repeat with remaining filling. Once all fritters are formed, place the tray in the freezer for at least 30 minutes. Remove from tray and dredge each fritter in the flour, then the eggs, and finally the breadcrumbs. Repeat with all fritters and return to the baking sheet. Freeze for at least 30 minutes (frozen fritters can be stored in plastic bags and fried whenever you need them). Heat the oil in a large, heavy-bottomed pot until temperature reaches about 350°F. Working in batches, place the chilled fritters in the hot oil and cook for 2-3 minutes, or until golden brown on all sides. Remove from oil and immediately sprinkle with salt. Repeat until all fritters are fried. Serve fritters warm with dipping sauce.

For the Dipping Sauce: While the fritters are chilling, mix all ingredients for the dipping sauce together in a bowl. Set aside until ready to serve.