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Ingredients

2 cups shredded mozzarella cheese 1 ½ cups shredded Gruyere cheese 1 (8 ounce) package cream cheese, softened ½ cup sour cream 1 (1 ounce) package dry French onion soup mix ¾ teaspoon chopped fresh rosemary 1 ½ cups all-purpose flour 4 eggs 2 cups seasoned bread crumbs 1 quart vegetable oil for frying

Nutrition Info

313.2 calories carbohydrate: 21.5 g cholesterol: 85.4 mg fat: 19.6 g fiber: 1.2 g protein: 12.7 g saturatedFat: 8.7 g servingSize: - sodium: 602.9 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

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.
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.

16 sticks

Serve warm, with or without your favorite marinara sauce.