6/9/19

Keto Mozzarella Sticks - a Repost since I made a huge batch of them again yesterday for the freezer



Keto Mozzarella Sticks - Prepped and ready for the freezer

Here they are fried and ready to eat!





Low Carb Mozzarella Sticks


2 eggs, beaten
1 c almond flour
scant 1 c powdered Parmesan cheese
optional:  1/2 c wheat resistant starch 75
optional:  1/2 c ground pork rinds
(If you don't use the wheat resistant starch 75 or pork rinds just use more Parmesan or almond flour)
Approximately 20 sticks string cheese
2-3 T Italian Seasoning
1 t garlic salt

Cut the string cheese in half.
Lightly beat the eggs and pour into a small shallow dish.
Mix the dry ingredients in a large Ziploc baggy.
Roll the cheese stick halves in the egg and dip in the dry mix. Press lightly to help it adhere.
Place the breaded cheese sticks on a baking sheet and freeze at least 2 hours or up to 3 months.
When you want to make them, heat about 2 inches of oil in a pan and fry the sticks for 1-2 minutes. Do not crowd the pan.  Remove them with a slotted spoon and drain on paper towels.  You can salt them if you wish for more salt.  Serve hot with low or no sugar marinara sauce or ketchup. 












As I mentioned above, I've posted this recipe previously.  And since lots of pictures is always a good thing... here are the photos from the original post.  I used a ziploc bag for the breading that time, a bowl this time. Do whatever you prefer.



I hate breading items.  I hate how the egg and dry coatings 'coat' my fingers.  So I used a steak knife to hang on to the stick this time.  The most recent time I made them, I had a box of disposable gloves so I put those on my left hand to 'bread' and I used tongs to roll the cheese in the beaten egg.  



All breaded! 


Now you have to freeze them...  at least a couple hours if you want to make them today otherwise they can stay in your deep freezer for a few months.  (If they last that long.)


Here I am carrying them to the freezer.  I freeze them like this for a couple hours then transfer them to a freezer baggy (Ziploc).


Yum!  Great plain... but honestly I like them with ketchup best. 





My local Sam's Club used to sell Bob's Red Mill Almond Flour in 3 pound bags at a great price, but stopped in December of 2018.  The first of February, they just added the Blue Diamond brand, which seems to work just as well.  I can use either in my recipes and they seem to be good quality.

If you want to purchase almond flour and not pay 'local' prices (it's often cheaper online than it is in your local regular grocery store) you can find it online at my favorite low carb and workout proteins source, Netrition.com  
Almond Meal/Flour
Bob's Red Mill Almond Meal/Flour
)

Or if you prefer to use your Amazon account, you might be interested in some of these products related to the recipe.  (Some of you have Amazon Prime so it will be cheap and fast... I don't have Prime but I always qualify for free shipping with a minimum $25 purchase anyway!)

NOW Foods Almond Flour, Raw, 22-Ounce
Almond Flour Blanched (2lb) by Anthony's, Batch Tested Gluten-Free
Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound

         



Also - I like to use wheat resistant starch but you certainly don't have to if you won't wish to.  Here is the kind I buy and where I buy it: (Netrition)


Resistant Wheat Starch 75
LifeSource Foods Resistant Wheat Starch 75


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