On the sixth day of Christmas, my true love gave to me…. Mozzarella Cheese Sticks!
I may have just found the best appetizer yet! Grain Free Mozzarella Cheese Sticks. These are almost too good to be true and pretty simple to make. Bread them, freeze them, fry them, eat them. Eat them hot. Eat them with marina sauce. Eat them with friends.
These Grain Free Mozzarella Cheese Sticks come from the cookbook “Without Grain” by Hayley Barisa Ryczek. Without Grain is 1oo recipes that are sure to help you get your comfort food fix, but all grain free. There are a few basic recipes like cauliflower rice, and then less basic recipes like Ricotta Gnocchi. I’m dying to make the Green Bean Casserole, Potato Soup, Ricotta Gnocchi, and the Birthday Cake. These are just a few that look amazing!
One thing I’m not so great at is breading and frying things. I mean I can get the job done, especially if I have a fryer, but mine didn’t come out looking as uniform as her picture in the cookbook. Either way, they tasted the same! Hayley told me the key to making these come out great is to seal the cheese sticks with breading, and don’t try to skip out on the freezing step. I followed her rules, and they were yummy, cheesy goodness. My sister and dad were definitely impressed with them. To reheat them, I just put them in the oven on broil for a few minutes or until I saw the cheese starting to melt. Bring these to a party and you are sure to be everyone’s favorite. No one will know they are grain free!
My only recipe notes are that 1) I used a cast iron skillet to fry and 2) I used coconut oil for the frying. This was just because it’s what I had on hand!
- 1/2 cup (56 g) blanched almond flour
- 1/2 cup (60 g) tapioca starch
- 1/4 cup (25 g) grated Parmesan cheese
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon sea salt
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon white pepper
- 12 mozzarella string cheese sticks (1 ounce or 28 g each)
- 2 large eggs, beaten
- Lard or palm oil, for frying
- In a food processor, combine the flour, starch, Parmesan, and seasoning and process until well combined.
- Cut each string cheese stick in half, creating 2 shorter sticks. Roll each stick in the dry ingredients, then into the eggs, then into the dry, then back into the eggs, and finally back into the dry (dry-egg-dry-egg-dry).
- Make sure each stick is completely coated and the breading is sealed. Arrange them on a wax paper-lined plate(s) and freeze for at least 2 hours.
- In a Dutch oven or other large heavy-bottomed pot, heat approximately 2 inches (5 cm) of fat to 350F. Line a plate with paper towels. Fry the frozen cheese sticks just until the cheese starts to leak out, about 2 to 3 minutes.
- Allow them to drain on a paper towel-lined plate and cool slightly before eating.