Low Carb Breaded, Fried Mozzarella Sticks! YUM!

There are certain foods I love (love love love love) but don't make very often (hardly at all) because I hate something about the process of making them.  If you're a long time reader of An American Housewife then you already know I hate (HATE) breading food items and dipping chocolates.  This recipe for low carb mozzarella sticks doesn't need to be dipped in chocolate, but obviously it calls for being breaded.  Oh how I hate breading foods of any kind!  Onion rings, onion blossoms, breaded mushrooms, mozzarella sticks, jalapeno poppers... I love eating them all and I hate making them all. I guess I could give in and buy some in the frozen food section of the store, but you can't eat heavy, carb laden breaded foods when doing low carb so...  here I am - Craving mozzarella sticks so it was time to make them.

I make 32 at a time - which is 16 sticks of 'string cheese' cut in half.  A serving is about 4 pieces and is about 2 carbs, give or take depending on what ingredients you use and what brands.  This is compared to about 40 in 'regular' mozzarella sticks!

I used some pork rinds this time because I literally had about 3-4 left, so I threw them into the food processor with the almond flour and Parmesan cheese.  I used fresh shredded Parmesan, which is long shreds, which is why I food processed it to powder it.  If you have 'powdered' Parmsean and fine quality almond flour, you don't need a food processor,  Just blend it.

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

Low Carb Mozzarella Sticks

1 egg, beaten
1/2 c almond flour
1/4 c powdered Parmesan cheese
optional:  1/4 c wheat resistant starch 75
optional:  1/4 c ground pork rinds
(If you don't use the wheat resistant starch 75 or pork rinds just double or triple the cheese)
16 pieces string cheese
2 T Italian Seasoning
1/2 garlic salt

Cut the string cheese in half.
Lightly beat the egg 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. 

Ready to go!

I hate breading items.  I hate how the egg and dry coatings 'coat' my fingers.  So I used a steak knife!  Ha ha.

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 I bought but haven't tried yet.  I'm still using the Bob's Red Mill that I have at home in my freezer.

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 (link here: 
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.

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


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