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Crispy Almond-Crusted Mozzarella Sticks (No Fry)

Low-moisture mozzarella double-coated in a seasoned almond crust, frozen firm, and baked or air fried so the shell shatters and the cheese pulls without leaking.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 12 low-moisture part-skim mozzarella sticks or a block cut into 10 cm by 1.5 to 2 cm sticks
  • 1/2 cup flour or almond flour for gluten-free
  • 2 large eggs beaten with 1 tbsp water
  • 3/4 cup almond flour
  • 1/4 cup almond meal
  • 1/4 cup finely grated Parmesan
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • oil spray

Equipment

  • Oven or air fryer
  • Three shallow bowls
  • Wire rack
  • Freezer tray

Method
 

  1. Pat the sticks dry. Line up flour, egg wash, and the combined almond crust in three dishes.
  2. Dust in flour, dip in egg, press into the almond crust, then repeat the egg and crust for a double coat.
  3. Set the coated sticks on a parchment-lined tray and freeze 30 to 45 minutes until firm.
  4. Oven: 425°F on a wire rack, sprayed with oil, 10 to 12 minutes, turning at 6. Air fryer: 400°F, oiled, 6 to 8 minutes, turning at 4.
  5. Pull them at the first bead of cheese at an edge.

Notes

Low-moisture mozzarella only: fresh mozzarella releases water and blows out the crust.
The double coat and the freeze are both what stop leaks.
Almond flour plus almond meal gives coverage and crunch that flour alone doesn't.