Today I was deciding which recipe I should make next. I saw mozzarella sticks on my Recipe Index, and knew that would have to be it. I apologize, because that was probably one of the first recipes I have wanted to make, and it has been on my to-do list for far too long.
Quick back story: I decided to try these after making a favorite dish of mine, chicken parmesan, which uses my Rice Chex bread crumbs. After my discovery of these simple gluten free bread crumbs, I thought of all the recipes I could make gluten free. My mouth simply started watering when I thought of gluten free mozzarella sticks. I have only had mozzarella sticks one other time, and those were in Mexico before my gluten free days. In other words, I had a lot to live up to. I went about making these like I would the parmesan chicken, except I omitted the parmesan, of course. The only additional ingredient was the flour to ensure everything would stick better, because I didn’t want the cheese leaking all over the place! For the egg mixture, I just made that like I would a breakfast egg: 1 egg to 1 tbsp milk.
My excitement at making these delicious gluten free treats was temporarily short-lived when I discovered that I had no cheese sticks. However, I did have a giant block of mozzarella cheese staring me in the face. Why no? I cut some strips from the block and evened them out to the proper size. You can make however many of these you want, as long as you have room. The amount in the ingredients is half the amount of mozzarella sticks you will have. 16 was a good amount for me. I take that back…my family LOVED these way too much–I should have made more! Even though they weren’t perfect, they were delicious! And I think if I make these again, I will use my cut-cheese-sticks-from-a-block method, because that worked just fine and it’s cheaper.
Like I said, these were delicious! They turned out beautifully…sort of. Some of them did leak, but others were perfect. I sort of cheated and only left the precooked mozzarella sticks in the freezer for 20 minutes, and I don’t think that was long enough. The mozzarella sticks didn’t leak a ton, but that was partially due to me taking them out of the oven at only 5 minutes, so the rice chex bread crumbs didn’t brown as much as they could have. I do think that the 5 extra minutes would’ve been enough, but 30 might be the magic number. They were close…notice in the picture above how the top row is perfect, the middle row is pretty darn good, and the major leakage is in the bottom. I don’t know if this is coincidence, or if it has to do with the position in the freezer. And even though the rice chex bread crumbs weren’t as toasted as they could have been, they were definitely cooked and the cheese sticks were SO melty! I tried to get a photo of how much the cheese stretched, but none of them turned out.
I definitely hope to make these again! They are great little appetizers, but make sure to make a LOT because they will be gone in seconds!
- 8 pieces string cheese, mozzarella
- 3-4 tbsp rice flour
- 1 egg
- 2 tbsp milk
- 1/2-1 tsp dried basil
- 1 1/2 cups Rice Chex, NOT crushed
- Cut string cheese pieces in half (for 16 pieces).
- Place flour in a small bowl and mix/whisk eggs and milk in a separate, small bowl.
- Crush rice chex thoroughly for rice chex bread crumbs (as fine as you can make it) and combine with basil in a third bowl (I used a deep plate so it would be easier to roll the cheese sticks).
- Lastly, cover a baking sheet with tin foil and lightly grease with oil or Pam.
- Individually, roll each mozzarella stick in flour, dip in egg mixture, and carefully and completely roll in Rice Chex crumbs.
- Carefully put each mozzarella stick on the greased baking sheet. Continue until all mozzarella sticks are prepared and on the pan.
- Put tray in freezer (make sure it’s flat!) for about 25 minutes (do NOT skip this step)
- Preheat oven to 400 degrees.
- After about 25 minutes of freezer time, place pan in oven (no higher than middle rack) and cook for about 5-8 minutes.
- Serve immediately.
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