Crispy Gluten-Free Mozzarella Sticks (Air Fry or Bake)
Indulge in the crispy, golden exterior and gooey, stretchy cheese pull of these gluten-free mozzarella sticks, perfect for game day or party appetizers. With a double breading system and precise oil temperature control, these sticks deliver a restaurant-quality crunch without the gluten. Whether you're air frying or baking, this recipe is a game-changer for gluten-free snacks.
Equipment
- Digital instant-read thermometer
- Heavy-bottomed pot or Dutch oven (3-quart minimum)
- Wire cooling rack over a baking sheet
- Three shallow bowls or pie plates
- Kitchen timer
Ingredients
Main Ingredients
- 12 sticks Low-moisture part-skim mozzarella string cheese sticks The ONLY cheese that works. Fresh mozzarella has 52-60% moisture and will dissolve.
- ½ cup Gluten-free all-purpose flour blend Creates the first adhesion layer. Use a blend with xanthan gum for best binding.
- 3 large Eggs, beaten Room temperature eggs coat more evenly than cold.
- 1½ cups Gluten-free panko breadcrumbs Panko-style creates superior crunch. Verify certified GF label.
- ½ cup Grated Parmesan cheese Adds umami and helps crumbs brown faster.
- 1 teaspoon Italian seasoning Oregano and basil mimic restaurant flavors.
- ½ teaspoon Garlic powder Fresh garlic burns; powder integrates smoothly.
- ½ teaspoon Salt Enhances cheese flavor and crust browning.
- ¼ teaspoon Black pepper Subtle heat balances richness.
- 4 cups Vegetable or canola oil (for frying) High smoke point oil (400°F+) prevents burnt flavors. Avoid olive oil.
Instructions
Phase 1: Prepare Your Breading Station
- Set up three shallow bowls: Bowl 1 gets the gluten-free flour. Bowl 2 gets the beaten eggs. Bowl 3 gets the gluten free panko mixed with Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Cut string cheese (optional): You can halve each stick crosswise for bite-sized appetizers, or leave them whole for dramatic cheese pulls.
- Line a baking sheet with parchment: You'll transfer breaded sticks here before freezing.
Phase 2: Execute the Double Breading Method
- First pass—Roll each string cheese stick in flour, shaking off excess. This creates a dry surface for egg adhesion.
- Dip in beaten egg, letting excess drip back into the bowl.
- Roll in the seasoned panko mixture, pressing firmly to coat all sides. Set on parchment.
- Second pass (the secret)—Repeat the egg dip on each already-breaded stick.
- Roll again in panko, pressing even harder this time. You're building a double-walled fortress. The second layer fills microscopic gaps left by the first.
- Inspect each stick: Look for bare spots, especially at the ends. Patch with extra crumbs and egg if needed.
Phase 3: The Deep Freeze (Non-Negotiable)
- Transfer the baking sheet to your freezer. Freeze for a minimum of 1 hour, but 2-3 hours is ideal.
- Why this matters: You need the cheese core to be rock-solid. At -10°F, the mozzarella's internal temperature stays below melting point long enough for the coating to set in hot oil.
- Can you freeze longer? Absolutely. Once frozen solid, transfer to a freezer bag and store for up to 1 month. Fry directly from frozen—no thawing.
Phase 4: The Fry (Quick and Precise)
- Heat oil in a heavy pot to exactly 350°F. Use your thermometer. Too cold (below 325°F) and the coating absorbs oil before crisping. Too hot (above 375°F) and you'll burn the outside while the cheese stays cold.
- Fry in small batches (3-4 sticks maximum). Overcrowding drops oil temperature.
- Fry for 2-3 minutes total, turning once halfway through. You're looking for deep golden brown—not pale tan.
- Remove with a slotted spoon or spider strainer. Transfer to your wire rack to drain.
- Let rest for 2 minutes before serving. This allows the internal cheese to stabilize slightly, preventing immediate eruptions when bitten.
