Gluten-Free Mozzarella Sticks for Stress/Party Eating


Which is sometimes one and the same.

In an attempt to ward off the gluten cravings, I yet again dove into the fried food family. Won’t you follow me there? The fact is, I’ll never be able to eat anything deep-fried again when I’m outside of my own home. Not at least until someone finally opens a gluten-free deep-fried food truck. Which you know, could totally happen.

So when I set out to cover something in crust and oil and cook it until it’s crispy on the outside and gooey on the inside, I try not to feel too horribly guilty. It helps that I started with a recipe from the Artisanal Gluten-Free Cooking cookbook. Of course I ghetto’d up their recipe and adapted it by skipping their flour mixture — which is divine — and instead grabbing a box of all-purpose gluten-free flour. Hey, if I’m going for Super Bowl food, I might as well keep it WT. It turns out, it’s actually pretty simple to make these sticks that I used to think only existed in bar and grills.

It appears the trick is rubbing those babies in your flour mixture, then the egg wash, then the bread crumbs. Otherwise I’m guessing you get a mess of melted cheese everywhere. The triple roll really did the trick. The Italian seasonings also added a whole other level of flavor, especially since my daughter accidentally dumped an entire jar of dried basil into all three mixtures. So my sticks were basil-rific. 

Gluten-Free Mozzarella Sticks

adapted from Artisanal Gluten-Free Cooking

Prep time: 10 minutes Cook time: 5 minutes

Ingredients:

1 lb mozzarella (not fresh), cut into sticks
2 cups gluten-free flour
2 cups gluten-free breadcrumbs
1 egg
2 tablespoons water
Dried oregano
Dried basil
Salt & pepper
1/4 cup high heat oil (I used safflower)

1. Use three shallow bowls for your flour, breadcrumb, and egg wash. Pour flour into one bowl and season with dried oregano, basil, salt and pepper. Do the same with the bread crumbs. Whisk egg with water, and season with the same.

2. After you have cut mozzarella into sticks, roll each stick in flour mixture first, followed by the egg wash, and finish up with the bread crumb mixture.

3. Heat 1/4 cup oil in deep frying pan on medium high heat. Turn down to medium, and place sticks in hot oil. Cook for 3-5 minutes, flipping over to brown evenly.

4. Remove from oil and place on a paper towel to soak oil. Serve with your favorite dipping sauce, or just chow down.

Makes: 5 servings

12 Comments

Filed under Celiac Disease, Recipes, Uncategorized

12 responses to “Gluten-Free Mozzarella Sticks for Stress/Party Eating

  1. Dude. I have been CRAVING mozzarella sticks! Thanks for sharing.

    I can’t wait until L.A. gets a deep-fried gluten-free truck

  2. Don’t a lot of chain restaurants have dedicated fry friers? I’ve been considering those safe for my dudes as long as they don’t have any coatings. But yeah, our Happy Meal days are sadly long gone. I’ve been on a mission to make passable chicken (mc)nuggets.

    Anyway, yum.

  3. Pingback: Sticks Free | Colorado Cue Club

  4. Friedfoodjunkie

    SO GOOD!!! The Best Mozzarella Sticks I have ever had were from Russo’s Gluten Free Gourmet. Im in New York. I think they are on the east coast. I purchased their bread crumbs and made by own Nuggets too…need to fry’em to make it really delicious…and DOUBLE batter….

  5. Pingback: Gluten-Free Pumpkin Cheesecake | Gluten Is My Bitch

  6. Thanks for the kind comments on Russo’s Gluten Free Gourmet mozzarella sticks. We take pride in what we do and hope to offer the top quality products. Thanks for the support!

  7. As a quick tip, try breading the sticks, THEN FREEZE THEM before you fry them. This will allow the bread coating to get crisp, while not totally destroying the precious cheese on the inside but rather warming it enough to make it soft and have a good texture and “stringyness”

  8. Pingback: Gluten-Free Super Bowl XLVI Menu to Impress Your Friends & Enemies | Gluten Is My Bitch

  9. Pingback: My All New Gluten-Filled Diet | Gluten Is My Bitch

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