You know what I love about this keto diet? I can eat fat! All the butter, cheese, and full-fat yogurt I want - this isn't your typical diet! OK, so I have to balance all my fats with proteins so I can't just eat cheese all day long, but I'm pretty excited that I can have a cheesy snack from time to time. This is usually something that derails me from other types of diets! The recipe below is yummy and cheesy, and you won't miss the breadcrumbs coating at all!
You don't have to stop at mozzarella sticks with this recipe - you can use the coating recipe to make all your favorite breaded snacks, like chicken nuggets or fried fish. Don't forget to whip up a side of your favorite marinara sauce for dipping.
Low carb mozzarella sticks
8
1 hour 15 minutes
15 minutes
1 hour 30 minutes
1/2 cup shredded Parmesan cheese
1 teaspoon dried oregano
1/8 teaspoon garlic powder
1 egg, beaten
4 mozzarella string cheeses, cut in half
1/2 cup canola oil
Place the parmesan cheese in a food processor and pulse until it is very fine, like powder.
In a small bowl, combine the powdered parmesan, dried oregano, and garlic powder
In another bowl, beat the egg until it is slightly frothy.
Dip each string cheese half into the egg mixture, and then into the cheese mixture. Once it is well coated, repeat these steps, dipping it again into the egg mixture and then the cheese mixture. Firmly press into the cheese crumbs to make sure the string cheese is well coated.
Place the coated string cheese on a parchment paper lined plate and repeat until all the string cheeses are coated.
Place the plate in the freezer for one hour.
Meanwhile, heat the canola oil in a large skillet until it is very hot and shimmering.
Place the frozen cheese in the oil and cook until they are golden brown on all sides.
Serve warm.