Gluten free mozzarella sticks are the best, easiest way to cook up a classic snack that won’t aggravate a gluten sensitivity. Perfectly crispy outside, perfectly melty inside.
What Makes These Gluten Free Mozzarella Sticks So Good
- They’re every bit as delicious as traditional mozzarella sticks, but totally gluten free!
- Looking for a make-ahead option? These are perfect! Make them as instructed, including freezing them for 2 hours. After 2 hours, take them off the baking sheet and toss them in a sealable freezer bag or another airtight container, then freeze them up to 3 months. When you’re feeling hungry for some hot, cheesy, gluten free goodness, just grab a few from your cheese stick stockpile and fry them up!
- Any leftover mozzarella sticks will keep in the refrigerator up to three days if they’re stored in an airtight container. I recommend reheating them in the oven or the air fryer rather than the microwave – that way your breading stays crisp!
Key Ingredients for Gluten Free Mozzarella Sticks
Mozzarella – Mozzarella string cheese is the absolute easiest base for gluten free cheese sticks! If you don’t mind a little extra work, you can buy a block of mozzarella and cut it into thick strips. Make sure they’re the same size, though, or they may not cook evenly.
Gluten-Free Flour – The light base coat of flour creates a textured surface for the egg wash and breadcrumb mixture to cling to, so don’t skip this step!
Gluten-Free Panko Breadcrumbs – Panko breadcrumbs are crucial for crispy, classic mozzarella sticks. Panko comes out much lighter than a full-flour breading.
Chef’s Tips
- If the breadcrumb mixture in the bowl gets too wet from the egg wash, it’ll clump together and won’t stick to the mozzarella sticks well. Try to coat the string cheese as lightly as possible in the egg wash. You might also try starting out with only half the egg wash and half the breadcrumb mixture, then use a little of the remaining mixtures to refresh your dips after every few mozzarella sticks.
- It’s important that your oil is the right temperature before you drop in any gluten free mozzarella sticks. Too cool, your food will just soak up the oil. Too hot, the breading will crisp up fast but the cheese won’t melt. 350° Fahrenheit is a good rule of thumb for the oil, but you can also try the flour trick! Sprinkle a little of your gluten-free flour on top of the oil, and if it sizzles, you’re good to go!
- If the cheese oozes out of your mozzarella sticks during frying, that means they’re being overcooked. Lower the temperature on your stove a little so the oil cools slightly, then try again.
- Dipping the mozzarella sticks in the egg wash and breadcrumb coating twice is super important, so don’t skip this part. If you only do it once, there won’t be enough breading to contain the melted cheese when you’re frying, and you’ll just end up with a mess.
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
Enjoy These Other Gluten Free Recipes
- Gluten Free Mug Cake
- Gluten Free Cream of Mushroom Soup
- Peanut Butter Pancakes (Gluten Free)
- Gluten Free Cinnamon Rolls (Cinnabon Copycat)
- Best Chocolate Paleo Cupcakes Ever with Dark Chocolate Frosting (Gluten Free, Dairy Free)
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Gluten Free Mozzarella Sticks
Equipment
- Baking sheet
- Parchment paper
- 3 medium bowls
- Freezer
- Tall pot or Dutch oven
- Deep fry thermometer
Ingredients
- ¼ cup all-purpose gluten-free flour
- 2 eggs
- 1 tablespoon milk
- 2 cups gluten-free panko breadcrumbs
- salt and pepper to taste
- 1 tablespoon dried parsley
- ½ teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 12 mozzarella string cheese sticks
- oil for frying
- chopped parsley optional, for garnish
- marinara sauce optional, for serving
Instructions
- Line baking sheet with parchment paper.
- Place flour in one bowl.
- In second bowl, whisk eggs and milk until combined.
- In third bowl, thoroughly combine bread crumbs, salt, pepper, parsley, garlic powder, basil, and oregano.
- Take one mozzarella stick. Dip in flour and roll until lightly coated. Don't forget to coat ends of cheese stick in all steps.
- Immediately dip flour-coated mozzarella stick into egg wash. Roll until coated.
- From egg wash, immediately dip mozzarella stick into breadcrumb mixture. Roll until coated. Gently press the panko onto mozzarella stick.
- Dip panko-coated mozzarella stick into egg wash again.
- After second egg wash, dip mozzarella stick into panko mixture a second time and gently press panko onto mozzarella stick.
- Place fully coated mozzarella stick on parchment-paper-lined baking sheet. Repeat process for remaining mozzarella sticks. When all 12 are coated, place baking sheet in freezer for 2 hours.
- After two hours, heat enough oil for frying (approximately 2 inches deep) in tall pot. When oil reaches 350° Fahrenheit, add 2 to 3 mozzarella sticks.
- Fry approximately 2 minutes, until breading is golden brown and crispy. Transfer cooked mozzarella sticks to paper towel to drain oil. Repeat process for remaining mozzarella sticks.
- Garnish finished mozzarella sticks with parsley (optional) and serve with marinara (optional).
Notes
- Oil: Any oil with a high smoke point will work.
- Timing: Fry times can vary depending on how long your cheese sticks are in the freezer. You may need to add an additional minute or two in the oil if your mozzarella sticks have been frozen for a while.
- Temperature: The oil will cool slightly with each batch of mozzarella sticks. I recommend leaving your deep fry thermometer in the oil throughout the process or at least rechecking the oil after each batch. You may need to wait for it to come back up to temperature.
