Looking for the perfect Keto appetizer? Try out these fried Mozzarella sticks!

  • 1 cup Almond Flour
  • 2 TBSP coconut flour
  • 1 TBSP ground Physillum Husk
  • 2 TBSP Italian Seasoning
  • 1 tsp Pink Himalayan Sea salt
  • 1 tsp onion powder
  • 2 TBSP grated Parmesan Cheese
  • 1 Egg
  • 1 tsp heavy whipping cream
  • Salt/Pepper
  • 6 packaged Mozzarella cheese sticks (full fat), each cut length-wise into two
  • 4 TBSP coconut oil
  • Marinara sauce for dipping (use a brand without inflammatory soybean oil and without any added sugars, such as Rao’s)
  1. In a rectangular pan, add the almond flour, coconut flour, physilium husk, italian seasoning, pink sea salt, onion powder, and parmesan cheese. Stir together and get out any chunks.
  2. In a bowl, whisk egg and cream with a little salt and pepper
  3. Take each Mozzarella stick and dip it in the egg mixture, then into the flour mixture, then repeat so there is a double coating. Move coated Mozzarella sticks to a pan.
    • Note: You will have a lot of mixture left over. This is intended so that it’s easier to fully coat each cheese stick.
  4. Put the cheese sticks into a freezer for about half an hour. This allows the coating to set and makes it stick better when pan frying.
  5. Once the half hour is about up, heat the coconut oil in a sauce pan over medium heat. Once the pan is really hot, add in the cheese sticks. Cook on each side for 30-40 seconds or until browned. Remove once all sides are browned, and set on a paper-towel lined plate to drain excess oil.
    • Note: Do not crowd your pan. If necessary, fry in batches.
  6. Serve with heated marinara sauce

I did in fact try these in an air fryer, and was not yet successful. I’ll probably keep working on that and if it ever works out correctly, I’ll add it as an option vs. pan frying.