Mozzarella Sticks Gluten Free – Forget What You Know About Wheat(c)

mozzarella sticks - w writing   

 Kitchen Wisdom Gluten Free Mozzarella Sticks are one of those appetizers I missed so much during my early gluten free years.  Unveiling the mystery of gluten free coatings and breadcrumbs provided me a gateway to the journey which has become Kitchen Wisdom Gluten Free.  These Mozzarella Sticks are really delicious, I serve them with leftover Sunday Sauce.

Yields approximately 18 sticks

3/4  cup  Rice Cracker Crumbs, finely ground

½  teaspoon  granulated Garlic powder

½  teaspoon granulated Onion powder

1  teaspoon Parsley Flakes

1  tablespoon grated hard Italian Cheese (locatelli, parmesan, romano, asciago)

¼  teaspoon Salt

Crushed Red Pepper Flakes (optional)

1/2  pound Mozzarella

2  whole Eggs, beaten

4  tablespoons Olive Oil


 Prepare ‘bread’crumb mixture :  Combine in a shallow  bowl: rice cracker meal, onion and garlic powders, parsley, optional crushed red pepper, grated cheese and salt.  Whisk with fork to thoroughly combine.  Place aside.  Place paper towel on top of a large serving plate, place aside.

Prepare Mozzarella Cheese:  
 ½ pound cold mozzarella (1/2 conventional supermarket brick).   Slice ½” thick pieces, then slice each again (long way), then slice again in center – this  creates 4 sticks per ½” slice.  Return cheese to plate and place in fridge until ready to cook.


In a shallow bowl beat 2 eggs, place aside.  Create space on your counter for a quick production line:  cheese plate, egg bowl, breadcrumb bowl, fry pan on stove, plate with paper towels.

 Dipping & Coating:   I believe in the double dip method.  This keeps the food fresh, moist, fully melted and crispy on the outside.  Using your fingers, place one piece of mozzarella  in the egg & coat cheese completely.  Then dip in breadcrumb mixture – be sure to coat all sides.  Repeat or “double dip” again in egg and then in breadcrumb.  


Place a 12-14” fry pan on flame and warm to medium high.  Pour enough olive oil to coat pan (about 2 Tablespoons), allow to warm thoroughly. (Don’t use the highest end olive oil for frying.) If the oil smokes, the heat is too high and should be discarded.  Once the oil is heated, add a few double dipped cheese sticks.


 When they begin melting, but still have their shape, flip and cook on other side.  Watch for over meltage.  They  take only about a minute on each side. Cook, flip, cook other side, remove to plate with paper towel.

Mozzarella Sticks – Forget What You Know About Wheat(c) 2013

Kitchen Wisdom Gluten Free Breadcrumb Recipe 

More Gluten Free Appetizer Recipes in Breadcrumb  Kitchen Wisdom Gluten Free:

“Fried” Cauliflower  

fried cauliflower w writing

Scamorza Nibbles

scamorza nibbles w writing

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Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution &

Learn How to Transform Southern Italian Recipes to Gluten Free

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      Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free…Experience a Kitchen so Delicious, Those Who Can Eat Gluten Choose Not To!  Available formats:  eBook, & Paperback; On, and at Select Vermont Retailers.



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