Air Fryer Gluten-Free Mozzarella Sticks
This recipe is a personal favorite and a personal achievement! And sure, all our recipes are gluten-free but this was one to emphasize because Mozz Sticks were truly one of my favorite indulgences prior to eating gluten-free. Until this recipe, anything I’ve tried just doesn’t measure up. But these mozzarella sticks are so crispy, crunchy and savory that they truly quench my fix!
One of the keys to this recipe is the double-breading technique. It lends a deliciously crispy exterior while keeping the yummy cheese interior in place. If you are truly pressed for time, you can skip it, and keep a closer eye on them while they bake/fry as cheese may ooze out more quickly.
I like to use Ian’s Italian-style gluten-free panko breadcrumbs — panko has a slightly larger, chunkier texture than regular breadcrumbs which results in a deliciously crisp outer texture; plus they are pre-seasoned with dried herbs and flavoring. If you can’t find this brand or style, I’ve also used regular gluten-free breadcrumbs (1/3 cup) and added 1/2 tsp each of dried basil, oregano, garlic powder and salt. You can even add your own favorite herbs and try new and exotic blends (how about a curry mozz stick!).
We’ve started making these on the regular as our Friday night treat. Our recipe uses one package of organic light or regular string cheese (6 oz), and results in 12 perfect sticks, cooked in half-batches. You can spread out your prep time over the course of a couple of hours, or even days, as these will last in the freezer for weeks once frozen. Keep several batches on hand and pop them into the air fryer for a quick delicious treat!
Air Fryer Gluten-Free Mozzarella Sticks
Equipment
- Air Fryer
Ingredients
- 1 6 oz package light or regular organic string cheese 6 sticks
- 2 tbsp gluten-free all purpose flour blend
- 2 large eggs divided
- 1/3 cup Ian's Italian Style Gluten Free Panko Breadcrumbs Or 1/3 cup regular gluten-free breadcrumbs, seasoned
- olive oil cooking spray
Instructions
- Remove string cheese from wrappers and cut in half for 12 total sticks. Place in freezer safe bag or container and set to freeze for at least 1 hour or overnight
- Remove frozen string cheese and dust with gluten-free flour blend. I like to use a separate bag and shake to coat, then return to the original container/bag. Re-freeze for at least 30 minutes. If you are short on time, you can skip the re-freeze and add the egg and panko first coat immediately
- Whisk one of your eggs in a small bowl. In a separate bowl, place your panko or breadcrumb mixture
- Remove your floured sticks from the freezer and prepare a small tray or cutting board with parchment. One at a time, dip your floured mozzarella stick into the egg mixture, then into the panko, pressing and turning to coat. I like to use a fork and spoon to help with this to avoid getting sticky fingers. Remove the coated sticks to the tray or cutting board
- Once all are single dipped, return to the freezer for at least 1 hour
- Your sticks are now ready for a 2nd coating of the egg and panko. First, crack your second egg into the current one and whisk to combine. If you need more panko, use a spoon to add some to your current mixture
- Remove your frozen mozzarella from the freezer and repeat the egg – panko dip for a second coating. Freeze for at least 1 hour
- Preheat your Air Fryer to 400 F degrees for at least 3 minutes
- Remove half your sticks (6). Spray the Air Fryer bottom and sides; place your sticks with some room in between and give them a light coating of olive oil spray
- Cook for 5 minutes or until cheese just starts oozing, shaking at least once mid-way through and checking frequently. These can quickly burst during the last minute or so; keep an eye on them
- Remove, plate, cool slightly and enjoy!! Repeat as desired with second batch
Notes
- If you can’t find panko, use regular gluten-free breadcrumbs and season with 1/2 tsp each dried basil, oregano, garlic powder and salt; or you favorite seasonings
- This recipe ‘can’ serve 4 as a snack (3 sticks each) but if you are hungrier consider this a 2-serving recipe
- I like to make this ahead of time by doing the initial freezing and flouring step the night before, and the coating steps the day of frying
Nutrition
