Air Fryer Mozzarella Sticks
User Reviews
5
Air Fryer Mozzarella Sticks
Description
The Air Fryer Mozzarella Sticks recipe starts by preparing mozzarella cut into sticks then coating them with a seasoned flour mixture containing all-purpose flour, arrowroot powder, salt, pepper, and garlic powder. After dipping in beaten eggs and rolling in Italian bread crumbs, the sticks are frozen for at least two hours to prevent the cheese from leaking during cooking. Cooking them in an air fryer yields a crisp, golden outside while maintaining a melted, stretchy cheese interior. The garlic and seasoning add depth to the breading. This method avoids the excess oil of deep frying.
For those who are gluten intolerant, all-purpose gluten-free flour and breadcrumbs can be used. The recipe also notes that alternative starches like cornstarch or tapioca can substitute arrowroot powder. It's best to enjoy the sticks soon after cooking for optimal texture, and leftovers can be refrigerated briefly. Reheating is suggested in the air fryer or oven to retain crispness, while microwaving may cause sogginess.
Preparing the sticks ahead and freezing allows for convenient cooking later. Using string cheese is a viable substitute for mozzarella. The method focuses on achieving a sturdy coating that keeps the cheesy center intact while yielding a satisfying crunch upon cooking.
Ingredients
- 12 oz mozzarella cheese cut in half (24 mozzarella sticks total, sticks
- ⅓ cup all-purpose flour gluten-free if needed
- 1 tablespoon arrowroot powder or tapioca starch or corn starch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 large egg
- 1 cup Italian bread crumbs gluten-free if needed
Instructions
- Line a rimmed baking sheet with parchment paper and set it aside.
- In a shallow bowl, mix the gluten-free all-purpose flour, arrowroot powder (or tapioca flour), salt, black pepper, and garlic powder. In a second shallow bowl, whisk the eggs until well beaten. In a third shallow bowl, place the gluten-free Italian breadcrumbs.
- If using a block of mozzarella cheese, cut it into sticks approximately 3 inches long and ½ inch thick.
- Roll each mozzarella stick in the flour mixture, shaking off any excess. Then dip the floured stick into the beaten eggs, letting any excess drip back into the bowl. Finally, roll and press the egg-coated stick in the breadcrumbs, ensuring an even coating.
- Place the coated mozzarella sticks on the lined baking sheet. Freeze for at least 2 hours, or until frozen solid.
- Oven-Baked: Preheat your oven to 400°F. Lightly spray the tops of the frozen mozzarella sticks with oil or avocado oil spray. Bake for 8-10 minutes, until crispy and golden. Keep an eye on them to ensure the cheese doesn’t melt out!
- Air Fry: Preheat your air fryer to 390°F.Line the bottom of the basket with parchment paper. Place the mozzarella sticks in a single layer (no overlapping) and spray lightly with olive oil or cooking spray. Air fry for 5-7 minutes, or until crispy. Check at the 5-minute mark to make sure the cheese isn’t melting out
- Serve the mozzarella sticks immediately with marinara sauce, ranch, pesto, caesar, or aioli for dipping.
Notes
- Freeze mozzarella sticks at least 2 hours before cooking to prevent cheese leakage and maintain shape during cooking.
- String cheese can substitute mozzarella; prepare the same way for coating and cooking.
- Avoid almond or coconut flour for coating; arrowroot, cornstarch, or tapioca starch work best for the starch component.
- For non-gluten-free versions, use regular all-purpose flour and Italian bread crumbs.
- Enjoy mozzarella sticks within 5–10 minutes after cooking for the best texture; store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Uncooked, frozen mozzarella sticks can be kept for up to 3 months.
- Reheat in an air fryer or oven to restore crispness; microwaving will make them soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 181mg | 8% |
| Potassium | 19mg | 0% |
| Fiber | 0.4g | 2% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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