Serve warm, with or without your favorite marinara sauce.

Gallery

Recipe Summary

prep:
25 mins
cook:
1 min
additional:
1 hr
total:
1 hr 26 mins
Servings:
16
Yield:
16 sticks
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine mozzarella cheese, Gruyere cheese, cream cheese, sour cream, onion soup mix, and rosemary in the bowl of a food processor; process until smooth, about 30 seconds.

    Advertisement
  • Line an 8-inch square baking dish with parchment paper. Spoon cheese mixture into the dish, smoothing with a spatula. Freeze until solid, at least 1 hour.

  • Pour flour into a shallow dish. Beat 4 eggs in a small bowl. Pour bread crumbs into a separate shallow dish.

  • Lift the cheese mixture out of the dish and, working quickly, cut in half. Cut into twenty 3/4-inch wide rectangles.

  • Press cheese rectangles into flour, tapping to remove excess. Dredge in beaten eggs and press into bread crumbs until evenly coated. Transfer coated cheese mixture to a plate.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Lower coated cheese mixture, 3 or 4 at a time, carefully into the hot oil; fry until cheese sticks are golden brown, about 1 minute. Drain on a paper towel-lined plate.

Cook's Notes:

Makes 16 to 20 sticks, or 32 to 40 mini-sticks.

There's no need to make them all at once. Any that you don't use can be placed in an airtight container and frozen for a future use. Make-ahead appetizer that will wow your guests!

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

313 calories; protein 12.7g 26% DV; carbohydrates 21.5g 7% DV; fat 19.6g 30% DV; cholesterol 85.4mg 29% DV; sodium 602.9mg 24% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/07/2017
I'm giving this 5 stars based off my husbands reaction after he took his first bite. "That is THE best cheese stick I have ever eaten". These are time consuming and a bit of a hassle but worth it in the end. They are soft in the middle instead of the snap you get from the traditional mozz sticks. The only problem I had is that even with moving fast while slicing and breading they still get super soft. You really need to stick them back in the freezer for 30 minutes or so after they are all breaded. I also recommend letting them cool on a wire baking sheet instead of paper towels. Read More
(5)
Advertisement