Gluten-Free Mozzarella Sticks

5 from 5 votes

An easy recipe for gluten-free mozzarella sticks that can be fried, air-fried, or baked. The recipe also includes a how-to video!

Prep Time15

Cook Time12

Chilling1

Total Time1 27

Course: Appetizer

Cuisine: Italian

Keyword: gluten-free mozzarella sticks

Servings: servings

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.

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.

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 350°F (177°C).
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.

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!"