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| 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.
