November 14, 2019

Easier Than Ever Low Carb (Keto) Mozzarella Sticks - because I made them in the waffle iron this time!

Remember these? (above)  I've posted how much I love my low carb mozzarella sticks more than a couple times now. (Link)   And I usually make a double or triple batch to keep in the freezer because I really (really) hate to bread foods.  I will choose to not make favorite food items just because I hate the messy breading process!

I really love and crave mozzarella sticks dipped in sugar free ketchup and last night that is ALL I could think about and I didn't have any premade in the freezer so I knew it would be a long process of making the keto low carb breading and then breading them and freezing them... and then heating the oil and cooking them.  Sigh.   

When you are hungry, you are hungry... 
and I was not willing to wait up to two hours for freeze time.

So I got the idea of using my normal, regular recipe but skipping the freezing time completely AND then making them in the waffle iron on top of that.  I knew they wouldn't be quite the same as deep frying them, but I actually was kind of excited about that as I usually have to drain them on paper towels to get the excess oil off.  I wasn't sure if they would still crisp up nice for me but guess what?  They did!  And they were SO FAST and SO EASY that I'm actually considering making more of them again tonight since I'll be the only one home for 'dinner' tonight due to schedules.

Here is my regular mozzarella 'stick' made in the waffle iron instead....

If you don't want to use wheat resistant starch (which is totally cool because I know it's usually hard to find except online) just use more Parmesan.  Same with pork rinds.  This time around I did use wheat resistant starch, but added more Parmesan to take the place of the pork rinds that I didn't feel like food processing because... hello?  I already said I was hungry and wanted to eat NOW.  Ha ha ha.

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, dish or jar.
Roll the cheese stick halves in the egg and dip in the dry mix. Press lightly to help it adhere.
Now, you CAN  place the breaded cheese sticks on a baking sheet and freeze at least 2 hours or up to 3 months.  But I made these literally straight from breading to laying it in my hot, and sprayed waffle iron.  Cook them in your waffle iron until the light turns green that they are 'ready' or if yours doesn't have one, about 3 minutes (more or less) depending on your brand of waffle iron and how hot it gets.
Lightly salt to taste and serve hot with low or no sugar marinara sauce or ketchup. 

Because it's crumb-based Parmesan breading, it does get your iron a little messy but obviously that wipes right out with a paper towel when you are done making them.

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