9
Submitted by Whats Cooking
"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). "Recipe #201072" 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!"
photo by mrs.bergs 
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
5
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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
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directions
- Heat 1 cup of canola or other vegetable oil in a pan. 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.
- Leftovers can be frozen and reheated in the oven.
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Reviews
-
These were fabulous! Made them for my 13 year old fussy eater new to gluten free son. He loved them and hasn't really found anything gluten free that he likes. My whole family loved them! My husband said they were better than store bought!
Sandy P.
-
These are delicious!!!! I have several grandson's and a daughter with celiac disease. The boys are always asking for them. I've made them with seasoned gluten free bread crumbs which I added Parmesan cheese to. These are really a hit. They should be prepared ahead of time because the process is time consuming but worth the raves. You can not even tell that it is gluten free either.
angelcso
-
Made these last night and they were great. The breading process was a pain
Hal S.
-
These were fairly easy to make - did the dipping steps in the morning and froze the sticks until dinner time. The double dipping process was important. They were good and my requesting son really enjoyed them - he has really missed the gluten-filled ones. Next time will make the cheese sticks thinner and maybe try baking with a spray of oil - frying is too rich for my taste and too much of a nuisance. Thanks for a nice recipe!
amalie_dav
-
They were every bit as good as I remembered them. I used the deep fat fryer and found that 40 seconds was enough cooking time.
BearFarmKitchens
see 4 more reviews
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RECIPE SUBMITTED BY
Whats Cooking
- 40 Followers
- 97 Recipes
- 7 Tweaks
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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