LCHF Mozzarella sticks

Warm stringy cheese oozing out of a crispy shell.
recipes, banting, lchf
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Recipe from: 22 June 2015
Preparation time: 15 min + 2 hours chilling time


  • 250
    block of mozzarella cheese
  • 375
    Parmesan cheese, finely grated
  • 80
    coconut flour
  • pinch salt
  • pinch cayenne pepper
  • 3
Servings: Change Serving



Cut the mozzarella into 14 equal size fingers. They work great if they are about 1.5cm thick and 1.5cm wide.
Combine the Parmesan, coconut flour, salt and cayenne pepper together.
Lightly whisk the eggs together in a separate bowl.

Dip each mozzarella stick into the eggs and then into the Parmesan mixture. Dip them back into the egg and into the Parmesan mixture again. This adds a double layer of Parmesan crumbs. Use your hands to pack it on firmly. Freeze for at least 2 hours.

Heat some coconut oil or oil of your choice for deep-frying. (Use a small saucepan so you don’t waste too much oil when frying) Once it reaches 180°C you can add some of the mozzarella sticks. Fry them off in batches for about 1 minute until golden and crisp. Drain on paper towel and serve them with a warm tomato sauce or dip of your choice.

For a quick and easy tomato dipping sauce – Fry off ½ a finely chopped onion and add a can of chopped tomatoes, some crushed garlic and dried Italian herbs. Simmer for 10 minutes, season it to taste and serve warm.

Recipe reprinted with permission of Illanique van Aswegen.
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