Gluten-Free Fried Mozzarella Sticks

Total Time
Prep 10 mins
Cook 10 mins

Yes, Virginia, there is such thing as a gluten-free fried mozzarella stick that tastes just like the "real thing"! These are so very tasty. Many thanks to Zaar user "GlutenFreeGirl" for her input and help with this recipe. IF YOU'RE GLUTEN-FREE: Be sure to use a GF flour with a very fine consistency (no almond meal, corn meal, etc). "Gluten-Free Rice Flour Baking Mix" works perfectly. For bread crumbs, I used Ener-G's Fine Bread Crumbs - Other GF brands available include Miss Roben's, Gillian's Foods and El Peto. This is definitely a job for fine, dry breadcrumbs rather than fresh ones. If you can get your hands on gluten-free Italian flavored bread crumbs, then eliminate all of the herbs and spices that the recipe calls for. IF YOU CAN EAT GLUTEN: Just use regular breadcrumbs and regular flour (same measurements). Bon appetit!

Ingredients Nutrition


  1. Heat 1 cup of canola or other vegetable oil in a pan. In a small pot, heat up the marinara sauce (or use microwave).
  2. Whisk eggs and milk together in a bowl or pie tin. In a second pie bowl or pie tin, combine bread crumbs with all of the herbs and spices. Place flour in a third bowl or pie tin.
  3. Coat each piece of cheese with flour. Dip in egg and roll in bread crumbs.
  4. Dip in egg and bread crumbs a second time, making sure that the entire piece of cheese is coated in crumbs.
  5. Carefully place each cheese stick in the hot oil and cook until golden, about a minute on each side. Place on paper towels to absorb excess oil. Serve hot.
  6. Leftovers can be frozen and reheated in the oven.


Most Helpful

These are delicious!!!! I have several grandson's and a daughter with celiac disease. The boys are always asking for them. I've made them with seasoned gluten free bread crumbs which I added Parmesan cheese to. These are really a hit. They should be prepared ahead of time because the process is time consuming but worth the raves. You can not even tell that it is gluten free either.

angelcso October 22, 2016

Made these last night and they were great. The breading process was a pain

Hal S. February 23, 2014

These were fairly easy to make - did the dipping steps in the morning and froze the sticks until dinner time. The double dipping process was important. They were good and my requesting son really enjoyed them - he has really missed the gluten-filled ones. Next time will make the cheese sticks thinner and maybe try baking with a spray of oil - frying is too rich for my taste and too much of a nuisance. Thanks for a nice recipe!

amalie_dav December 28, 2009

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