Gluten-Free Mozzarella Sticks (No Breadcrumbs, No Flour)

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.

Prep Time 15

Cook Time 15

freeze 1

Total Time 1 30

Servings

Author Melissa Erdelac

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

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.

Nutrition