Wheat Free Mozzarella Sticks with Marinara
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Learn more →Ingredients
4 servings
For the mozzarella sticks
- 12 mozzarella string cheese sticks (about 1 oz each)
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 large eggs
- 2 tbsp water
- 1 cup plain breadcrumbs
- ½ cup panko breadcrumbs
- ⅓ cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups vegetable oil, for frying
For the marinara
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp sugar
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Line a baking sheet with parchment paper. Unwrap the mozzarella sticks and arrange them in a single layer on the sheet. Freeze for at least 1 hour, until completely firm.
- 2
Make the marinara: heat 1 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the minced garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so it doesn't burn. Pour in the crushed tomatoes, dried oregano, sugar, and red pepper flakes if using. Stir to combine, reduce heat to low, and simmer uncovered for 15 minutes, until the sauce has thickened slightly and the flavors have come together. Season with salt and pepper to taste. Keep warm over the lowest heat setting.
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