These gluten-free mozzarella sticks have a crisp, golden-brown crust and a gooey, melty mozzarella center. They make a perfect gluten-friendly appetizer or snack that’s easy to replicate at home.
If you love fried cheese, you know the challenge: most battered and fried cheeses are coated with gluten-containing ingredients. I set out to make a reliably crispy, gluten-free version that won’t leak cheese all over the fryer. With a few simple techniques—double-dipping, a short freeze, and careful frying—you’ll get perfect cheese pulls without a mess.
Ingredients
Everything you need for a small batch of mozzarella sticks:
- Canola or vegetable oil – any neutral, high-smoke-point oil for frying.
- Gluten-free breadcrumbs – use your preferred brand.
- Gluten-free all-purpose flour – helps the egg adhere to the cheese; a 1:1 blend works well.
- Eggs – whisked to bind the breadcrumbs.
- Milk – thins the eggs for better coating.
- Seasoning – salt (and optional garlic or onion powder) to flavor the coating.
- Mozzarella sticks – traditional string mozzarella gives the best melt and pull.
How to Make Gluten Free Mozzarella Sticks
Make the breading station
Cut each mozzarella stick in half crosswise. Set up three shallow bowls in a line: one with gluten-free flour mixed with seasonings and 1/4 teaspoon kosher salt, one with whisked eggs and milk, and one with gluten-free breadcrumbs mixed with 1/2 teaspoon kosher salt.
Dredge the cheese sticks
Working one at a time, dredge a cheese stick in the flour, shaking off excess. Dip it into the egg mixture, letting excess egg drip off, then roll it in the breadcrumbs until evenly coated. Repeat the egg and breadcrumb step a second time for a double coating—this helps seal the cheese inside.
Place the finished sticks on a clean plate as you work.
Deep-fry the mozzarella sticks
Freeze the coated sticks for 20 minutes. This brief chill firms the coating enough to prevent leaks while still allowing the cheese to melt inside.
Fill a heavy-bottomed pot or Dutch oven with at least two inches of oil and heat to 400°F, using a candy or deep-fry thermometer to monitor temperature. Carefully lower two sticks into the hot oil without crowding. Fry, turning every 20 seconds, for about one minute total—short intervals prevent the cheese from forcing its way out. Remove when golden brown and drain briefly on paper towels.
Serve immediately with warm marinara for the best melty pull. If they cool too much, reheat at 300°F in the oven until warmed through.
Equipment needed
Essentials for frying:
- Large cast iron Dutch oven or a pot with tall sides
- Fry or candy thermometer
- Slotted spoon or spider
- Three small bowls for flour, egg mixture, and breadcrumbs
How to prevent cheese from leaking
Three key steps prevent cheesy disasters:
- Double-dip: Flour, egg, breadcrumbs, then egg and breadcrumbs again to build a solid seal.
- Short freeze: Freeze the breaded sticks for 20 minutes so the coating sets but the cheese remains soft enough to melt.
- Short fry intervals: Turn the sticks every 20 seconds and keep total time under a minute. Extended contact on one side can force cheese out through the crust.
Freezing and reheating
You can freeze the fried sticks for convenience. Chill them on a plate for 30 minutes, transfer to a freezer bag, and store. To reheat, bake at 350°F for about 10 minutes, watching closely to avoid leakage. Serve with warm marinara.
Cleanup tips
Use disposable paper bowls for the breading station so you can toss them when finished. Drain fried sticks on paper towels placed on a paper plate for quick cleanup. These small steps reduce grease and make tidying up easier.
Disposing of frying oil
If you don’t plan to reuse oil, let it cool completely, then pour it into a disposable container and discard with the trash. If you prefer to reuse, strain and store it in a sealed container in a cool place—only reuse oil a few times and inspect it for off-odors or excessive darkening.
FAQs
Traditional mozzarella sticks are not gluten free because their breading typically contains wheat flour and regular breadcrumbs. You also need to watch for cross-contamination in shared fryers.
Many string cheese brands are gluten free, but always check the label. Look for brands that specifically state “gluten free” if you need to avoid gluten.
Recipe
Gluten Free Mozzarella Sticks
Carolyn
Equipment
- Cast Iron Dutch Oven or a Large Pot with Tall Sides
- Fry or Candy Thermometer
- Slotted Spoon or Spider
Ingredients
- 4 Mozzarella Cheese Sticks — cut in half crosswise
- 1/3 cup Gluten-free all-purpose flour (seasoned with 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp kosher salt)
- 1/2 cup Gluten-free breadcrumbs (mixed with 1/2 tsp kosher salt)
- 2 Large eggs, whisked with 1 tbsp milk
- Canola or vegetable oil for frying (about 2–3 cups, depending on pot size)
Instructions
- Cut each cheese stick in half crosswise and set aside. Combine the flour with onion powder, garlic powder, and 1/4 tsp kosher salt.
- In a separate bowl, mix breadcrumbs with 1/2 tsp kosher salt. In another bowl, whisk eggs with milk.
- Set the bowls in a line: flour, egg, breadcrumbs. Dredge each cheese stick in flour, shake off excess, dip in egg, then coat in breadcrumbs.
- Repeat the egg and breadcrumb step to double-coat each stick, covering ends and sides. Place coated sticks on a plate.
- Freeze the breaded sticks for 20 minutes while you heat oil to 400°F in a large Dutch oven.
- Carefully lower two sticks into the hot oil. Fry, turning every 20 seconds until evenly golden (about 1 minute total). Drain on paper towels and serve immediately with marinara.
Notes
Using disposable paper bowls for the breading station simplifies cleanup. If oil gets too hot, reduce heat and allow it to come back to temperature before continuing.