Gluten Free Mozzarella Sticks Recipes

GLUTEN-FREE MOZZARELLA STICKS

Steps:

• Cut mozzarella cheese into 4x1-inch sticks.
• Place rice flour into a shallow dish. Whisk egg whites and egg together in another shallow dish. Mix bread crumbs with oregano, salt, pepper, garlic powder, onion powder, and turmeric in a third dish.
• Dredge one mozzarella stick through the rice flour, making sure to cover all four sides and the ends. Tap off excess flour, then dip stick into the egg mixture; turn with a fork to coat completely. Drain off any excess egg. Dredge thoroughly through the rice flour and eggs again. Shake off excess, then roll into the bread crumb mixture. Dip once more into the eggs and coat with bread crumbs again, covering the ends to prevent the cheese from melting and leaking through. Place stick on a freezer-safe plate. Repeat process for each mozzarella stick.
• Cover the plate of mozzarella sticks with plastic wrap and freeze for 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Set the timer for another thirty minutes.
• Fill an oil sprayer with olive oil. Remove sticks from freezer and arrange on the prepared baking sheet; spray tops with olive oil.
• Bake in the preheated oven for 5 minutes. Remove from oven and close oven door; turn sticks over and spray with oil. Continue baking for 5 minutes more. Continue turning, spraying, and baking the remaining two sides, about 10 minutes more.

GLUTEN-FREE FRIED MOZZARELLA STICKS

Steps:

• 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.