Gluten-Free Fried Mozzarella Sticks |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Yes, Virginia, there is such thing as a gluten-free fried mozzarella stick that tastes just like the real thing ! These are so very tasty. Many thanks to Zaar user GlutenFreeGirl for her input and help with this recipe. IF YOU'RE GLUTEN-FREE: Be sure to use a GF flour with a very fine consistency (no almond meal, corn meal, etc). Gluten-Free Rice Flour Baking Mix works perfectly. For bread crumbs, I used Ener-G's Fine Bread Crumbs - Other GF brands available include Miss Roben's, Gillian's Foods and El Peto. This is definitely a job for fine, dry breadcrumbs rather than fresh ones. If you can get your hands on gluten-free Italian flavored bread crumbs, then eliminate all of the herbs and spices that the recipe calls for. IF YOU CAN EAT GLUTEN: Just use regular breadcrumbs and regular flour (same measurements). Bon appetit! Ingredients:
1/4 cup gluten-free flour, mix |
2 cups dry gluten-free breadcrumbs (plain or unflavored) |
1 teaspoon salt |
1 teaspoon dried parsley flakes |
3/4 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon dried oregano |
1/4 teaspoon dried basil |
1 teaspoon ground black pepper |
3 large eggs |
1 1/2 tablespoons milk |
1 lb whole milk mozzarella cheese, cut into 3/4 inch x 3/4 inch strips or 1 lb mozzarella string cheese, each stick cut in half |
canola oil, for frying |
1 cup jarred marinara sauce |
Directions:
1. Heat 1 cup of canola or other vegetable oil in a pan. In a small pot, heat up the marinara sauce (or use microwave).
2. Whisk eggs and milk together in a bowl or pie tin. In a second pie bowl or pie tin, combine bread crumbs with all of the herbs and spices. Place flour in a third bowl or pie tin.
3. Coat each piece of cheese with flour. Dip in egg and roll in bread crumbs.
4. Dip in egg and bread crumbs a second time, making sure that the entire piece of cheese is coated in crumbs.
5. Carefully place each cheese stick in the hot oil and cook until golden, about a minute on each side. Place on paper towels to absorb excess oil. Serve hot.
6. Leftovers can be frozen and reheated in the oven.
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