12 pack of mozzarella sticks (if you prefer being difficult, go for the 8 oz. ball of mozzarella and chop it yourself)
1 cup of canola or vegetable oil
Can of crushed tomatoes or marinara sauce for dipping
2 large eggs
1 tablespoon of milk
1 cup of gluten-free breadcrumbs (most Walmart’s carry Glutino breadcrumbs which are affordable and don’t taste like packing peanuts)
1 cup of gluten free flour
½ cup of grated parmesan
½ teaspoon of Italian seasoning
½ teaspoon of parsely
1 teaspoon of garlic salt
¼ teaspoon pepper
Take two bowls (preferably ones that are shallow and wide enough for you to lay the mozzarella stick flat across the bottom without bending it). In one, whisk together all the wet ingredients (eggs and milk). In the other, mix the dry ingredients, making sure the seasonings are mixed evenly throughout.
WARNING: If you’re wearing an outfit you like, now’s the time to change before it gets ruined with oil.
Next, pour the oil into a medium sized frying pan and turn the heat to medium high. Prepare a clean plate with a paper towel (to soak up extra oil) next to the pan.
My suggestion, set the pan up the opposite side of the stove from where you’re working with the cheese. This way you’re slightly less likely to get splattered with hot oil.
Don’t know which you prefer? Try one of both before continuing on.