Imagine me standing in my kitchen wearing a slightly low-cut, V-neck sweater. I’m rockin’ a half-apron with my hair pulled back. Shiny smile, sparkly eyes. California coast in the background.
I swear, I can’t make mozzarella sticks without imagining myself as Giada.
There’s just something about this recipe that takes me there. Which is funny, because in reality I was wearing gym shorts and a sweaty t-shirt.
But Giada or not, these little babies are delicious…no matter what you’re wearing
Gluten Free Mozzarella Sticks
Warning: This is not a recipe that I analyzed and then remixed healthy. This is a totally unhealthy, completely indulgent recipe. Proceed with caution…and moderation…or eat it while in running shorts
FIRST: You’ll need three shallow dishes, filled with
One- two beaten eggs; Two – GF All Purpose flour & cornstarch; Three- GF breadcrumbs
For the breadcrumbs, I used:
equal parts Glutino GF breadcrumbs and Four Sisters and a Brother GF Italian breadcrumbs
NEXT: prep your cheese sticks! I used low-fat mozzarella sticks and cut them in half
Now you’re ready to dip!
Start with the egg, and then flour, and then back to egg, and then breadcrumb:
Press the stick firmly in the flour and breadcrumb steps, you want FULL coverage. Also, your fingers will get battered. Scrape off every few dips. Do NOT deep fry your fingers! ;)
Once each stick has taken it’s dips, set aside in a dish that will fit in your freezer.
And after you’ve dipped your whole batch, freeze those babies for at least four hours!
Last step, fry baby fry!
Either in a large pot or a kitchen kettle, pour yourself about four inches of vegetable cooking oil. Heat to ~350 degrees.
I LOVE this little baby too:
But I have no idea what it’s called?! Little help?
Be sure when you fry them, that you don’t let them sit on the bottom. And keep a close eye. I let mine get golden brown with just the tiniest bit of cheese escaping.
That ensures that the cheese will do this:
And that’s it! Serve it with whatever dips you like! I LOVE honey mustard.
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