Ingredients

The following ingredients have 4 Servings
  • 6 slices mozzarella cheese (cut into 24- 2"x 1/2"x 1/2" sticks)
  • 2 cups panko breadcrumbs
  • 1/3 cup almond flour
  • 2 tbsp corn starch
  • 2 tbsp toasted sesame seeds
  • 1 tbsp dried parsley
  • 1 tsp salt (I use Himalayan salt)
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 1 tsp sweet paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 2 large eggs (beaten)
  • 1/4 cup whole wheat flour
  • 2-3 tbsp extra-virgin olive oil (for baking)

Instruction

  • Cut 24 sticks of roughly 2"x 1/2"x 1/2" out of a large block of mozzarella cheese. I cut 6 thick slices and then cut each slice into 4 pieces.
  • In a shallow bowl, combine the panko breadcrumbs, almond flour, corn starch, sesame seeds, dried parsley, salt, garlic powder, dried mustard, paprika, black pepper and cayenne and mix well with a fork or flat whisk until evenly combined.
  • Place the whole wheat flour in a second shallow bowl and in a third bowl, beat the eggs really well.
  • Roll each piece of cheese in the flour first, shake off excess then roll in the eggs and finally in the seasoned breadcrumbs, until well coated on all sides; then roll in the eggs and breadcrumbs again and then place the finished piece of cheese on a baking sheet.
  • Repeat with the remaining pieces of cheese; once they have all been coated, place them in the freezer for at least 2 hours, or even up to several weeks. Just be sure to transfer them to an airtight container once completely frozen if you're going to keep them frozen for a prolonged period of time.
  • When ready to bake your mozzarella sticks, preheat oven to 400°F.
  • Brush or drizzle each stick lightly with olive oil, then bake in the preheated oven for 10 minutes; after that time, set the oven to broil, flip the sticks over and return to the oven for about 3 minutes, or until the sticks are golden brown and the cheese is soft but not oozing out all over.
  • Serve immediately with your favorite dipping sauce.