These homemade gluten-free mozzarella sticks are the ooey, gooey old school treat you’ve been missing – made without breadcrumbs and no flour. A crispy almond flour parmesan breading wraps around melty cheese sticks for a gluten-free appetizer that’s incredibly tasty and easier to make than you’d think.
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Easiest Gluten Free Mozzarella Sticks Recipe
These homemade recipe for gluten-free mozzarella sticks proves enjoying a gluten-free version doesn’t mean a sub-par replacement. My gluten-free cheese sticks taste better than anything I remember enjoying “before,” and have earned a hall of fame spot among tons of GF apps and snack ideas.
No breadcrumbs and no flour dredge, but we still get an extra crispy fried crust. How? They are made with a simple mixture of almond flour and parmesan that actually cooks up ultra crispy and tasty. In fact, when I serve them guests actually prefer my version over traditional pub-style cheese sticks.
Similar to baked gluten-free chicken wings and easy gluten-free jalapeño poppers I love how these recipes put your average, kitchen staples to use. No fancy speciality ingredients required. In fact, you can grab a bag of almond flour at any grocery store, even Aldi.
My fried cheese sticks are even make-ahead and freezer friendly. You can prep a batch to have on hand for game day, movie nights, or as a late-night snack. With a crunchy crispy shell and melting puddles of cheese inside, they are the ultimate treat, something I bet you haven’t had the luxury of enjoying in quite awhile. Let’s change that!
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(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
Prep the goodness
Cut the cheese sticks in half and lay on a parchment lined baking sheet. In one shallow bowl mix together the breading – almond flour, parmesan cheese, and seasonings. In another bowl whisk the egg mixture.
Secret to keeping the breading on the stick
Roll the cheese in the breading mixture, coat in the egg, and then dip again in the almond flour / parmesan. This method ensures the breading stays on while frying. Then pop that sheet in the freezer for about 1 hour (longer if you need them later). This makes sure the cheese and breading cook at equal rate. Otherwise the cheese will seep out before the breading is golden brown.
Time to cook
Fill a large deep skillet filled with about 1-2 inches of oil and heat until the oil comes to 350ºF. This usually takes about 10-15 minutes, so leave the cheese sticks in the freezer until you’re ready.
Cook about 6 cheese sticks at a time, which only takes a couple minutes. Now it’s time to finally dig in. It’s all worth it, believe me.
What About An Air Fryer or Baking?
I have not tried personally this, but I don’t see any reason why it wouldn’t work! Other air fryer mozzarella sticks recipes instruct for cooking no more than 6 in an air fryer basket at a time. Cook in a 370ºF air fryer for 5 minutes. You would still have to freeze them first.
Technically they can be baked in a 400ºF for 10-15 minutes, but the breading doesn’t get crispy and they aren’t like those old school mozzarella sticks. To get a crispier breading, spray the sticks with cooking spray before baking.
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Gluten-Free Mozzarella Sticks (No Breadcrumbs, No Flour)
Ingredients
- 12 mozzarella sticks, (string cheese)
- ¾ cup almond flour
- ⅓ cup grated parmesan cheese
- 1 ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 large egg + 1 egg white
- vegetable oil, for frying
- (optional) marinara, for dipping
Equipment
Instructions
- Cut the cheese sticks in half so you have 24 total. In a large shallow bowl, mix together the almond flour, parmesan cheese, Italian seasoning, and garlic powder. In another bowl, whisk together the eggs. Line a baking sheet with parchment paper.12 mozzarella sticks, ¾ cup almond flour, ⅓ cup grated parmesan cheese, 1 ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, 1 large egg + 1 egg white
- Roll the cheese in the breading mixture, transfer to coat in the egg, and then dip again in the breading. Place breaded cheese sticks on the lined baking sheet. Repeat with the remaining cheese.
- Once all the cheese has been breaded, freeze until solid, at least 1 hour.
- Fill a large deep skillet with at least 1 ½ – 2 inches oil so the mozzarella sticks don't stick to the bottom as they cook. Heat the oil to 350ºF to properly cook the exterior crispy while the cheese melts and stays inside.
- Once the oil reaches the proper temperature, cook no more than 6 cheese sticks at a time for about 2 minutes, flipping to brown all sides evenly. Use a thermometer to check the oil temperature regularly to make sure it stays around 350ºF.
- Repeat with remaining frozen mozzarella sticks. Cooked cheese sticks may be held in a 175ºF while the others finish frying. Serve immediately with marinara sauce.
Notes
Tips to Remember
- Going from breading, egg, to breading again insures the mozzarella stick is covered and the cheese won’t ooze out during frying.
- For an extra crispy shell, dip in egg, breading, egg, then breading again. You will have to add an extra egg and about a recipe plus half of breading mixture, but it’s pretty amazing!
- The cheese needs to be frozen so the oil can cook the outside before the cheese melts through the breading.
- The most important measure of success will be your oil temperature! Too hot and you will have a melted mess, too cold and the exterior will be very greasy and soft. Use a thermometer to make sure it holds around 350ºF.
- Use a large deep skillet filled with at least 1 1/2 inches oil so they mozzarella sticks don’t stick to the bottom as they cook.
- Don’t cook too many cheese sticks at one time. The frozen cheese will bring down the oil temperature and they won’t properly cook. I did six at time, maximum.
Reheating and Storing
As you are frying, mozzarella sticks may be kept warm on a baking sheet in a 175ºF oven. Leftovers may be refrigerated and reheated in a 400ºF oven for 8-10 minutes, flipping halfway through. Prepared, uncooked, cheese sticks may be frozen up to 3 months before frying.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
