It has been four long and torturous years since I have eaten mozzarella sticks. 1,460 days without deep fried deliciousness.
During a recent (rare) dinner out, I watched my husband happily devour a basket of mozzarella sticks while I ate a (ho hum boring) salad. Enough was enough! I needed fried cheese and I needed it NOW!  But what’s a gluten intolerant girl to do?  Many GF folks have attempted mozzarella sticks with sad results.  I’d heard horror stories of exploding and/or oozing cheese.  Not too appetizing…

Determined to satisfy my craving, I dusted off my Presto Cool Daddy Deep Fryer.  Armed with a package of mozzarella cheese sticks, Bob’s Red Mill All Purpose GF Baking Flour, and Aleia’s Parmesan Bread Crumbs, I went to work.  There are three secrets I’ll let you in on:  (1) Cut each mozzarella cheese stick in half.  I did deep fry a few full size sticks and they didn’t fry well.  (2) Roll the cheese in the egg and breadcrumbs twice.  (3) After you have “floured, egged, crumbed, egged, crumbed” all of your cheese, place them in the freezer for one hour.  This trick ensures the cheese will stay contained.

These mozzarella sticks were absolutely wondrous! The Hoover Vacuum Company would have been proud of my scarfing abilities! One word of caution, try to restrain yourself from eating 24 mozzarella sticks all in one sitting.   I speak from experience as there is only so much relief Pepcid can offer in this situation!

Gluten-Free Mozzarella Sticks

2/3 cup GF flour mix
1/3 cup cornstarch
1/4 cup water
2 eggs
1 1/2 cups seasoned bread crumbs
1/2 teaspoon garlic powder
1 package (16 ounce) mozzarella cheese sticks
1 quart of canola oil


In a shallow dish, combine the gluten free flour mix and cornstarch thoroughly. In a second shallow dish, beat eggs and water until combined. In third shallow dish, combine the gluten free breadcrumbs and garlic powder. Cut each of the mozzarella sticks in half (the smaller size allows for more even frying). Coat each mozzarella stick thoroughly in the flour mixture, egg mixture, and then in the breadcrumbs. Continue these three steps until all mozzarella sticks have been covered in the flour, egg, and breadcrumbs (you will have 24 “mini” mozzarella sticks). Now begin the “double dipping process”. Re-dip all mozzarella sticks in the egg and breadcrumbs. Place on a parchment paper covered cookie sheet and freeze for one hour.  After freezing is completed, fill your deep fryer (or large pan) with canola oil. The oil temperature should be 365 degrees. Deep fry the mozzarella sticks for approximately 25 to 30 seconds (or until golden brown). Using a frying skimmer, carefully remove mozzarella sticks from oil and drain on paper towels. Serve with warm marinara sauce and enjoy!