Low Carb Mozzarella Sticks

This is a favorite recipe of mine that uses the low carb breadcrumb recipe I posted before. I can’t provide exact measurements since I basically make as many as I can until I run out of one of the ingredients. I make a large batch of sticks and keep them in the freezer until I’m ready to fry.

Do not thaw before cooking. Deep frying these frozen solid at around 350 °F works best. The outside cooks perfectly right around the time the cheese thaws and melts internally. They can be fried in a pan, but I don’t recommend baking in an oven.

Ingredients

Breading

1 cup low carb bread crumbs
1 cup Parmesan cheese

Egg wash

1 large egg
2-3 tbsp heavy cream

Cheese sticks

Directions

1. Combine the Parmesan cheese and low carb bread crumbs in a bowl or large plate.
2. Mix the egg and heavy cream on a second plate.
3. Using a fork, dip a cheese stick in egg wash and coat it completely. Pick up the coated cheese stick with fork and place in the bowl with breading mixture. Bury the cheese stick with the bread crumb mixture using your hands, but do not touch any of the egg/cream coating directly. Coat completely.
4. Lift the covered cheese stick with your hands and roll in your palms to compress the breading onto the cheese stick.
5. Put the cheese stick back into the egg wash and coat a second time using the fork. Transfer back to the bread crumb mixture with fork and bury it again.
6. Lift the doubly covered cheese stick with your hands and roll in your palms to compress the breading onto the cheese stick. Pat the ends flat to ensure a cylindrical shape.
7. Put the cheese sticks into a quart sized ziplock bag and store in freezer for a few hours.
8. Drop cheese sticks frozen into deep fryer (preferred) or fry in pan.