Gluten-Free Mozzarella Sticks
Published
These crispy, crunchy, gluten-free mozzarella sticks are my kid’s favorite game-day snack! They’re also a simple, make-ahead party appetizer. Cheesy mozzarella sticks are coated in gluten-free breadcrumbs and fried until golden. But if you don’t like deep-fried foods, I’ve provided instructions for air-frying and baking instead! This easy recipe also has a dairy-free option and a how-to video.
Homemade Gluten-Free Mozzarella Cheese Sticks
Making gluten-free mozzarella sticks at home is easier than you think! I dip mozzarella sticks in egg, then coat them in a seasoned gluten-free breadcrumb mixture twice before frying in vegetable oil. I’ve also included instructions for air-frying and baking so you can enjoy these delicious appetizers however you prefer.
You can see how easy it is to make these cheesy treats in the detailed how-to photos or the recipe video below!
Ingredients
- Mozzarella String Cheese: I use the pre-made sticks, but you can also cut your own from a mozzarella cheese block. I like Miyokos Cashew Milk Mozzarella (sliced into small pieces) for a dairy-free option.
- Gluten-Free Breadcrumbs: I use 4C gluten-free Panko breadcrumbs. They have more texture than regular gluten-free breadcrumbs and create a crispy crust when fried, air-fried, or baked.
- Grated Parmesan Cheese: Adds even more cheese flavor and crispiness to the breadcrumb coating. For a dairy-free option, use Follow Your Heart dairy-free grated Parmesan.
- Italian Seasoning & Garlic Powder: Adds a delicious Italian-style flavor to your GF mozzarella sticks.
- Gluten-Free Flour & Corn Starch: Coat the cheese in this mixture before dipping it into the egg wash to help it stick.
- Eggs: Helps the breading stick to the string cheese.
Tips and Suggestions
- I like peanut oil for frying, but canola or corn oil also works well.
- Don’t skip the freezer step, or your cheese could ooze out during the frying step.
- Use a cooking thermometer to check the temperature of the oil. This is very important for achieving a crispy exterior and a gooey interior.
- I don’t recommend skipping the second breading step. Coating the cheese stick a second time really makes the crispiest gluten-free mozzarella stick. I’ve tried it both ways, and I much prefer the double-dipped sticks.
- Make sure to coat the cheese very well with the breadcrumb coating. The breading is what keeps the cheese from oozing out during the frying process.
Is Mozzarella String Cheese Gluten-Free?
Mozzarella cheese is naturally gluten-free, so Mozzarella string cheese is also gluten-free. I used the Great Value brand string cheese (Walmart’s Brand). Please always check your labels.
Can I Air-Fry Or Bake this Recipe?
Yes, this recipe can be made in the air-fryer or baked in the oven. The instructions for air-frying or baking are in the recipe card notes at the bottom of the page!
Serving Suggestions
These crispy gluten-free mozzarella sticks are best served hot and gooey straight out of the fryer, with a side of spaghetti sauce for dipping. That’s my family’s favorite way to enjoy them! Dairy-free ranch, honey mustard, or barbecue sauce would all be delicious dipping options as well.
Storage and Make Ahead Instructions
Once cooked, keep your gluten-free mozzarella sticks in the refrigerator for up to 3 days. I reheat mine in the microwave for 10 seconds but keep an eye on yours as all microwaves are different.
This recipe is also perfect for making ahead. It’s a delicious appetizer for over the holidays or family gatherings! I coat my cheese sticks in the breading, then pop them in the freezer as per the recipe. Instead of getting them out after an hour and frying, they can stay in the freezer for up to 2 months! Transfer them into a freezer bag once they’re solid and cook from frozen.
More Gluten-Free Appetizer Recipes To Try!
Gluten-Free Mozzarella Sticks
Ingredients
- 1 ½ cups plain gluten-free Panko breadcrumbs or plain gluten-free breadcrumbs, I use 4C gluten-free Panko breadcrumbs
- 3 teaspoons Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon table salt
- ⅓ cup grated parmesan cheese, for dairy-free, use Follow Your Heart dairy-free grated Parmesan cheese.
- 2 large eggs
- ¼ cup all-purpose gluten-free flour
- ¼ cup corn starch
- 6 mozzarella string cheese sticks , I use Great Value (Walmart's brand). For dairy-free use Miyokos Cashew Milk Mozzarella and slice into small pieces.
- Vegetable oil for frying, I like peanut oil for frying. Canola or corn oil will work as well.
Instructions
To Bread
- Place the gluten-free crumbs in a plastic storage bag. Crush the gluten-free breadcrumbs using a rolling pin until you have fine crumbs.
- Add the crushed gluten-free breadcrumbs into a shallow dish. Add the Italian seasoning, garlic powder, salt, and grated Parmesan cheese and stir to fully combine the ingredients.
- Whisk the eggs together in a shallow dish.
- Add the gluten-free all-purpose flour and cornstarch to a shallow bowl and stir to fully combine.
- Cut the mozzarella cheese sticks in half.
- Dip and roll the mozzarella cheese sticks, one at a time, in the gluten-free flour mixture. Shake off any of the excess gluten-free flour mixture.
- Then dip the mozzarella cheese sticks in the whisked egg and let any excess drip off.
- Then, dip the mozzarella cheese sticks in the gluten-free breadcrumb crumb mixture, making sure the entire cheese stick is coated with the breadcrumb.
- Repeat the 3 steps (dip in gluten-free flour mixture, whisked egg, and gluten-free breadcrumb mixture) to make a second coating.
- Place the breaded mozzarella cheese sticks on a small baking sheet lined with parchment paper and transfer to the freezer to chill for at least one hour.
To Fry
- About 5 minutes before the mozzarella sticks are finished chilling, fill a medium-sized saucepan 3-inch deep with vegetable oil, about 3 cups.
- Heat the oil over medium heat until you reach a temperature of 350F.
- Fry the breaded sticks, 2 at a time, until golden brown (about 1 minute). Once fried, place them on a paper towel-lined plate to cool.
- Store leftovers in an air-tight container and refrigerate.
Notes
- Instructions for Baking: Preheat oven to 415°F, line a baking sheet with aluminum foil, and spray it with gluten-free cooking spray. Place the breaded cheese sticks on the prepared baking sheet at least a 1-inch apart. Bake for 10-15 minutes or until they turn a light golden brown.
- Instructions for Air Fryer: Heat the air fryer to 390°F. Spray the basket of your air fryer with gluten-free cooking spray. Place the breaded cheese sticks in the fryer and spray them lightly with the gluten-free cooking spray. Cook for 6-8 minutes, tossing halfway through, until they are crispy and light golden brown.
- For the Dairy-Free Option: Use Miyokos Cashew Milk Mozzarella and slice it into small pieces, and use Follow Your Heart dairy-free grated Parmesan.
- To Store: Keep leftovers in an air-tight container and refrigerate for up to 3 days.
- To Reheat: Warm leftovers in the microwave for 10 seconds. Please watch the stick because all microwaves are different.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Mozzarella Sticks Step-by-Step
To Bread:
- Place 1 ½ cups gluten-free crumbs in a plastic storage bag. Crush the gluten-free breadcrumbs using a rolling pin until you have fine crumbs. (photo 1)
- Add the crushed gluten-free breadcrumbs into a shallow dish. Add 3 teaspoons Italian seasoning, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ⅓ cup grated Parmesan cheese and stir to fully combine the ingredients. (photo 2)
- Whisk 2 large eggs together in a shallow dish.
- Add ¼ cup gluten-free all-purpose flour and ¼ cup cornstarch to a shallow bowl and stir to fully combine.
- Cut 6 mozzarella cheese sticks in half.
- Dip and roll the mozzarella cheese sticks, one at a time, in the gluten-free flour mixture. Shake off any of the excess gluten-free flour mixture. (photo 3)
- Then dip the mozzarella cheese sticks in the whisked egg and let any excess drip off.
- Then dip the mozzarella cheese sticks in gluten-free breadcrumb crumb mixture, making sure the entire cheese stick is coated with the breadcrumb mixture.
- Repeat the 3 steps (dip in gluten-free flour mixture, whisked egg, and gluten-free breadcrumb mixture) to make a second coating.
- Place the breaded mozzarella cheese sticks on a small baking sheet lined with parchment paper and transfer to the freezer to chill for at least one hour. (photo 4)
To Fry
- About 5 minutes before the mozzarella cheese sticks are finished chilling, fill a medium-sized saucepan 3-inch deep with vegetable oil, about 3 cups.
- Heat the oil over medium heat until you reach a temperature of 350°F.
- Fry the breaded sticks, 2 at a time, until golden brown (about 1 minute). Once fried, place them on a paper towel-lined plate to cool. (photos 5 & 6)
- Store leftovers in an air-tight container and refrigerate.
What would you recommend as a replacement for the egg step for those with egg allergies? Would heavy cream work?
You can try heavy cream or unsweetened almond milk. Let us know how it goes!
can you freeze them for later? if so would the be froze b4 or after cooking
Hi Sara, yes, you can freeze on either end of the process. We recommend freezing before, since you can drop the sticks in the oil straight from the freezer!
Oh how I missed mozzarella sticks! My gluten free daughter couldn’t get enough of them! My gluten eater even liked them! Definitely making these again!
it says 1.5 cups of bread crumbs but then that you used 4 cups. Which one is accurate?
Thanks.
Hi Carey, 4C is the brand of gluten-free breadcrumbs we used in this recipe! Sorry for the confusion– use 1.5 cups!
Could you make it faster to prep and cook by freezing the cheese sticks in advance and then bring them out to coat with bread crumbs and immediately fry?
Hi Art, that should work!
Great recipe, thanks!
These turned out AMAZING! Pretty easy to prepare and I could not tell at all that they were GF! Thank you for perfecting recipes for the GF community!