The secret to perfectly crispy, gluten-free mozzarella sticks lies in the freezing process and double breading technique. Freezing the mozzarella sticks twice ensures that the cheese doesn’t melt too quickly when fried, keeping the outside crispy and the inside gooey and delicious. Double coating each stick in egg and breadcrumbs creates a thick, crunchy exterior that contrasts beautifully with the soft, melty cheese inside. This meticulous preparation process guarantees a perfect bite every time—crispy on the outside and oozing with cheesy goodness on the inside. With a few simple ingredients and steps, you can enjoy restaurant-quality gluten-free mozzarella sticks at home.
Ingredients:
- 12 mozzarella sticks (string cheese), halved
- 1 cup gluten-free all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 large eggs
- 2 tablespoons milk (dairy or non-dairy)
- 2 cups gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- Vegetable oil, for frying
Instructions:
- Prepare the Mozzarella Sticks: Start by cutting each mozzarella stick in half to create shorter sticks. Place these on a plate or a baking sheet lined with parchment paper and freeze them for at least 30 minutes. This step is crucial because it helps prevent the cheese from melting too quickly during frying, resulting in a gooey and perfectly crispy mozzarella stick.
- Set Up the Breading Station: Prepare three shallow bowls for the breading process. In the first bowl, mix the gluten-free all-purpose flour with garlic powder, onion powder, Italian seasoning, salt, and pepper. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, combine the gluten-free breadcrumbs with grated Parmesan cheese if you’re using it.
- Coat the Mozzarella Sticks: Remove the mozzarella sticks from the freezer. Roll each stick in the seasoned flour mixture, making sure to coat all sides. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, roll it in the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere well. For an extra crispy coating, repeat the egg and breadcrumb steps one more time.
- Freeze the Coated Mozzarella Sticks: After all the sticks are coated, place them back onto the parchment-lined sheet and freeze for an additional 15-30 minutes. This helps the breading adhere and prevents the cheese from leaking out during frying.
- Heat the Oil: Pour vegetable oil into a deep frying pan or a heavy-bottomed pot, filling it about 2 inches deep. Heat the oil over medium-high heat to 350°F (175°C). You can check the temperature using a kitchen thermometer or by dropping a small piece of bread into the oil; if it sizzles and turns golden brown in about a minute, the oil is ready.
- Fry the Mozzarella Sticks: Fry the mozzarella sticks in batches to avoid overcrowding the pan, which can lower the oil temperature and cause uneven cooking. Fry each batch for about 1-2 minutes or until they are golden brown and crispy on all sides. Use a slotted spoon to turn them as needed and remove them from the oil, draining them on a paper towel-lined plate.
- Serve and Enjoy: Serve the gluten-free mozzarella sticks hot with your favorite dipping sauce, such as marinara, ranch, or a spicy aioli. They are best enjoyed fresh but can be reheated in an oven at 350°F (175°C) for about 10 minutes if necessary.
