Gluten-Free Fried Mozzarella Sticks
- Details
- Published on Thursday, 02 August 2007 15:09
- Written by Harry Cooper
I found this recipe on this site. I must say it worked extremely well and I was a happy little celiac.
Be sure to use a flour with a very fine consistency (one that doesn't contain almond meal, corn meal, or other gritty flours). My Rice Flour Mix works perfectly. For bread crumbs, I used Ener-G's Fine Bread Crumbs - One of the few Ener-G products I like. You might also try the bread crumbs from Gillian's Foods or 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.
Oh, the cheesy deliciousness!
FRIED MOZZARELLA STICKS
1/4 cup gluten-free flour mix (such as my Rice Flour Mix)
2 cups dry gluten-free breadcrumbs (plain/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
4 eggs
2 tablespoons milk
1 lb whole milk mozzarella cheese, cut into 3/4 inch x 3/4 inch strips (or 1 lb of string cheese, with each stick cut in half)
1 cup vegetable oil
1 cup jarred marinara sauce
Heat the oil in a pan (or use a deep fryer). In a small pot, heat up the marinara sauce (or use microwave).
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.
Coat each piece of cheese with flour. Dip in egg and roll in bread crumbs.
Dip in egg and bread crumbs a second time, making sure that the entire piece of cheese is coated in crumbs.
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.