Game Day Finger Food just Went Next Level
Okay, picture this – gluten-free mozzarella sticks stuffed with your favorite toppings and then coated in a golden cornflake crispy crust. Forget the sauce; you won’t need it! It’s all inside. Trust me, they’re a game-changer for snack time or any gathering! Perfect for Superbowl Party appetizers, finger food, or as a snack.
When I was younger, I used to eat hot pockets for breakfast all of the time. Sometimes lunch and sometimes dinner. Hey, that’s what happens when you’re on the go, and you need something quick out of the freezer. No judging! Now these days, a crispy hash-brown goes a long way at breakfast time. While these gluten-free mozzarella sticks are certainly no hot pocket or hash-brown (maybe that will come one day), we get the feels of a crispy golden brown exterior and that saucy, cheesy goodness inside.
This is a spin-off from our heart-shaped mozzarella bites using the leftover slices with shapes cut out. You can always make these and freeze to use another time!
Stuff To your Heart’s Content
The best part about these gluten-free mozzarella sticks? You could make this a fun meal with loved ones while prepping. If we’re being honest, we were playing around with our toddler’s kitchen kit with these adorable heart-shaped cutters when we stumbled upon making this recipe. If you’re interested, these were the cutters we initially used with our 2 year old and if you don’t have kids but want the cutters, try these ones.
We do use these for other recipes, so keep an eye out! Kids (and adults, let’s be honest) can pick out their favorite shapes and cut out the mozzarella. Pick your go-to sauces, mix more cheese, and add some veggies, protein, or both. The world is yours.
1. Slice mozzarella into 1/2-inch thick slices from the short side of the block. Using a heart or circle-shaped cutter, cut out shapes (approximately 1 inch in diameter). Spacing each cut out about 1/2 inch apart. There should be three holes available to fill for each stick. Place the cut mozzarella on a sheet tray lined with parchment paper.
2. Fill the cut-out shapes with your preferred sauce(s) or filling(s) until the top of the cheese is covered. For our version, we cut up pepperoni and added some marinara sauce with seasonings to the empty parts of the mozzarella stick. Place the baking sheet with the mozzarella sticks into the freezer for at least 1 hour until completely frozen (2 hours). Do not skip this step for optimal results. 
3. Remove the frozen mozzarella from the freezer and let it sit on the countertop for 5 minutes. While letting that sit, prepare the dredging station:
-Beat four eggs in one bowl or plate.
-Mix 1/2 cup of cornstarch, 1/2 teaspoon of salt, and 1/2 teaspoon of ground pepper in a separate bowl.
-In the third bowl, combine 1-1/2 cups of crushed cornflake breadcrumbs, 2 teaspoons of salt, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, and 1/2 teaspoon of ground pepper.
4. Dip the frozen mozzarella in the following sequence: cornstarch, eggs, breadcrumbs, eggs, and breadcrumbs. Allow the coated mozzarella to sit for 5 minutes.
5. Preheat a deep fryer (according to your appliance’s instructions) or a pot of oil to 345°F (175°C) or a large pot of vegetable oil. Gently drop the coated mozzarella into the hot oil and fry for about 2 minutes until golden brown. Place a cooling rack on a sheet pan lined with a paper towel while that’s frying. Transfer the fried mozzarella to the cooling rack and let it cool for 2-3 minutes before serving. Enjoy your gluten-free mozzarella sticks!
You’ve Got Questions, we’ve got answers
What other sauces go with this?
Pesto, our roasted red pepper sauce, vodka sauce, or barbeque sauce may all be good options! Think of ones that don’t break after being exposed to heat.
How do you store and reheat these gluten-free mozzarella sticks?
You can store these in an air-tight container or ziploc bag with the air pressed out for up to 3 days in the refrigerator and six months in the freezer. We reheated these in the air fryer at 350 for about 8 minutes.
Do I have to freeze them before frying?
Yes, you need the sauce and filling to become solid and hold together within the mozzarella. If it is not possible to use our method above, you can try to cut shapes 3/4ths into the mozzarella before removing them (we haven’t tried this though). There will be a bottom to hold what you would like. Still, we recommend freezing to ensure the mozzarella doesn’t completely burst through when frying.
Stuffed Gluten-free Mozzarella Sticks – Mozz Pockets
Equipment
- 1 Knife
- 1 Small bowl
- 3 Medium plates or bowls
- 1 Wire rack
- 1 Pair of Tongs
Ingredients
- 16 oz Block of whole milk low-moisture mozzarella
- 2 tsp Garlic granulated
- 2 tsp Onion granulated
- 2 1/2 tsp Salt
- 1 tsp Ground black pepper
- 1 Gallon canola/vegetable oil for deep fryer
- 1/3 Cup Marinara sauce or sauce of choice
- 4 oz Pepperoni or desired topping
- 4 Eggs beaten
- 1 1/2 Cups Crushed cornflake breadcrumb or desired breadcrumbs
- 1/2 Cup Corn starch
Instructions
- Cut 1/2 inch slices of mozzarella from the short side of the block of cheese.
- Cut hearts or circles out of the center of the mozzarella sticks (approximately 1 inch in width). Space them about 1/2 inch apart from each other. You should be able to fit three holes.
- Place mozzarella sticks on a sheet tray with parchment paper
- Fill holes with your favorite sauce(s) and fillings to the top of the cheese. As an example, we used 1/3 cup marinara sauce and 4 oz of chopped pepperoni.
- Place the baking sheet inside the freezer for at least 1 hour until completely frozen. 2 hours would be ideal.
- Remove from the freezer and let the baking sheet sit for 5 minutes on the countertop.
- While allowing the mozzarella sticks to sit, prepare the dredging station where you will bread them.
- Beat 4 eggs into one bowl. Add 1/2 cup corn starch and 1/2 tsp salt and 1/2 tsp ground pepper to another bowl. Add 1 1/2 cups crushed cornflake breadcrumb, 2 tsp salt, 2 tsp granulated onion, 2 tsp granulated garlic, 1/2 tsp ground pepper.
- Coat frozen mozzarella in corn starch, then eggs, then breadcrumbs, then eggs, and then breadcrumbs again. Shake off the excess between each coat.
- Let coated mozzarella sit for 5 minutes to the side. We placed them directly into the deep fryer, three at a time.
- Preheat deep fryer oil (according to your appliance’s instructions) in the pot to 345F (175C).
- Gently drop the mozzarella sticks in oil for 2 minutes until golden brown.
- Place a wire rack on a paper towel-lined sheet pan while these are frying.
- When the mozzarella sticks are done frying, remove them from the deep fryer basket or pot and place them on the wire rack. Let mozzarella sticks cool for for 2-3 minutes. Serve and enjoy!
Let Us Know What you Think of these gluten-free mozzarella sticks!
Drop us a comment down below! If you want more game day recipes check the below:
Shredded BBQ Chicken Casserole
Leek and Bacon Dip
Apricot Cheese
Apricot Glazed Ribs
Roasted Red Pepper Bisque
Mozz Pockets
Gluten-free Jalapeno Poppers