Our Paleo Family

Fried Mozzarella Sticks

So obviously, this would be a primal recipe, rather than paleo. And this would most definitely be considered a treat recipe. But recipes like this one are exactly why/how we can maintain this paleo lifestyle long term.




In the preceding paragraph, I started every sentence with a word all English teachers would tell you not to use. Oops. Good thing this isn’t a grammar blog.

The story behind this recipe is my family’s Super Bowl Sunday tradition. At least five years ago, my husband and I decided we would stay home and watch the Super Bowl as a family. We are not a big sports watching family, but we watch the big games: the Super Bowl and the ACC basketball tourney. We put a picnic blanket on the floor in the living room, make a whole bunch of snack/appetizer foods and pig out in front of the game. For more details on our typical menu, see this post. 

All has been well with the food except for these mozzarella sticks. Back in the good old days when I could just bake up a bunch of those things from the freezer section, life was easy. But now that we’re all healthy, I have to make these from scratch. I tried every year, but we always ended up with a gloppy mess.




Until this year – I finally got it! And they’re really easy and fast. You just have to do it right. Never fear, I tell you how below. Just don’t cut any corners. Actually follow all of the instructions and you’ll be golden. Well, your mozzarella sticks will be golden and you will be a hero. Just don’t eat these every day, ok? Once a year is plenty. If you’re not a football fan, they’ll give you something to look forward to on game day.






Fried Mozzarella Sticks
Print Recipe
Yes, you can have all that crispy, crunchy, cheesy goodness and stick to your diet of real, whole foods.
Servings Prep Time
24 pieces 12 hours (freezer time)
Cook Time
5 minutes
Servings Prep Time
24 pieces 12 hours (freezer time)
Cook Time
5 minutes
Fried Mozzarella Sticks
Print Recipe
Yes, you can have all that crispy, crunchy, cheesy goodness and stick to your diet of real, whole foods.
Servings Prep Time
24 pieces 12 hours (freezer time)
Cook Time
5 minutes
Servings Prep Time
24 pieces 12 hours (freezer time)
Cook Time
5 minutes
Ingredients
Servings: pieces
Instructions
  1. Unwrap cheese sticks and cut each one in half so you have 24 shorter sticks. Lay out on a parchment lined baking sheet and place in the freezer for a couple hours.
  2. Prepare breading: plate #1: arrowroot, plate #2: egg, plate #3: almond flour, Italian seasoning, Parm. cheese and salt. Mix seasonings well.
  3. *Note* These pictures are from a practice batch where I did not cut the sticks in half. I found that it worked better to have them smaller, and helped with portion control, but you can leave them big if you prefer.
  4. Roll each cheese stick in arrowroot and then tap off excess.
  5. Dip each stick in beaten egg then allow excess to drip off.
  6. Now dip in almond flour coating and press so it adheres to the cheese stick.
  7. Lay each stick back on the baking sheet. Make sure they are not touching each other. Cover loosely with foil. Place in the freezer for at least 2 hours and up to 24.
  8. When ready to bake, add avocado oil, palm shortening or coconut oil to a deep sided, wide skillet. Place over medium high heat. If you have a candy thermometer, don't start frying until your oil reaches 350 degrees. If you don't have a thermometer, drop a little piece of the breading mixture in the oil and if it sizzles and floats, the oil is ready.
  9. Line a clean plate with paper towels. Get two forks or a pair of tongs ready. Now get your cheese sticks out of the freezer. Place half in the oil at a time. Turn so each side browns. This takes about two minutes total. Once browned all over, remove to paper-towel lined plate and sprinkle with additional salt.
  10. Fry the remaining cheese sticks and serve immediately. See notes for serving tips.
Recipe Notes

Serve with Nomato Sauce, Hidden Veggie Tomato Sauce or your favorite marinara. We always have these cheese sticks for Super Bowl Sunday when we also have my Italian Meatballs and I use the same sauce the meatballs cook in. Super convenient. And delicious!

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