Fried cheese sticks are a weeknight shortcut when you have them in the freezer. These stay molten inside and crisp outside, served with quick tomato sauce for dunking. A bare-bones dinner that needs only greens or toast alongside.

Serves 2. 20 minutes, 10 at the stove.

About 2800 calories a serving, 51 g protein, 47 g carbohydrate, 273 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 cups of oil to 350°F [175°C] in a heavy skillet while you prep. Crack 2 eggs into a shallow bowl and whisk them. Put 1/4 cup flour in another bowl. Pat the 8 cheese sticks dry with paper towels, then dredge each one in flour, shaking off excess, then coat with egg, then flour again for a thicker crust that seals better.
2. Working in two batches so you do not crowd the pan, lay 4 floured cheese sticks into the hot oil and fry until the coating is golden and crisp, about 1 to 2 minutes per side. The cheese stick will still be molten inside, so do not let it brown too dark. Transfer to paper towels and hold warm while you fry the rest.2 min
3. For the dip, mince 2 garlic cloves and warm them in 1 tablespoon oil in a small pan over medium heat until fragrant, about 1 minute. Add one 14-ounce can of crushed tomatoes, 2 tablespoons of shredded colby jack, salt, and pepper. Simmer until it coats the spoon, about 5 minutes, stirring now and then.5 min
4. Plate the fried cheese sticks and spoon the warm tomato sauce alongside for dunking.

Note Swap crushed tomatoes for marinara sauce if you want more herbs. Fried cheese sticks keep in an airtight container for three days and reheat well in a 350°F oven. Serve with a green salad, white bread, or arugula dressed with lemon and oil to balance the richness.