Cornmeal-Crusted Mozzarella Sticks

1.5
(2)

A gluten-free diet doesn't have to be deprived of mozzarella sticks—we made sure of it. We accomplished this feat by coating string cheese (yes, the classic childhood favorite) in a mixture of cornmeal (instead of breadcrumbs), grated Parmesan, freshly-ground black pepper, and dried oregano. Then, after being fried in hot oil, we hit them with salt, more Parmesan, and oregano. Serve warm with a bowl of marinara sauce for dipping. Everyone—gluten-free or not—will love these. In fact, we think you'll prefer them to the traditional sticks.

Cornmeal-Crusted Mozzarella Sticks
Caption goes here. Get the recipe:Cornmeal-Crusted Mozzarella Sticks. Photo: Greg DuPree
Hands On Time:
30 mins
Total Time:
90 mins
Yield:
12 servings (serving size: 2 sticks)

Ingredients

  • ½ cup cornstarch

  • 3 large eggs

  • 3 tablespoons whole milk

  • ¾ cup finely ground yellow cornmeal 

  • ½ cup pre-grated Parmesan cheese, plus more for serving

  • 1 teaspoon dried oregano, plus more for serving

  • ¼ teaspoon freshly-ground black pepper

  • 2 (12-oz.) packages mozzarella string cheese (24 sticks total)

  • Canola oil

  • ½ teaspoon kosher salt

  • 1 cup jarred marinara sauce, warmed

Directions

  1. Place cornstarch in a large Ziploc bag. Line a baking sheet with parchment paper.

  2. Whisk together eggs and milk in a shallow dish or bowl. Combine cornmeal, pepper, 1/2 cup Parmesan, and 1 teaspoon oregano in a separate shallow dish or bowl. Place cheese sticks in cornstarch, 5 at a time, shaking to coat. Remove from bag; tap off excess cornstarch. Dip cheese sticks in egg mixture, then dredge in cornmeal mixture, pressing to adhere. Place coated cheese sticks in a single layer on prepared baking sheet and freeze until firm, about 1 hour.

  3. Pour oil to a depth of 2 inches into a Dutch oven or heavy bottom pot; heat over high to 375°F to 400°F. Fry cheese sticks, in batches, in hot oil until golden brown and crisp, about 2 minutes. Transfer to a plate lined with paper towels. Season with salt and a pinch each of Parmesan and oregano. Serve immediately with marinara sauce.

Related Articles