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Learn how to make easy gluten-free and keto mozzarella sticks at home using your air fryer! Stock the freezer and cook from frozen in just 6 minutes!
Begin by beating the eggs into a shallow bowl and mixing the ingredients for the breading in a separate shallow bowl.
Take the cheese sticks (from the refrigerator at this point), and roll each one in the egg wash and then into the breading mixture. Place the mozzarella sticks on a parchment or wax paper-lined baking sheet (that will fit in your freezer). Repeat until all of the mozzarella sticks are coated.
Save the egg wash and breading for the next round of coating (in the fridge) and pop the baking sheet of breaded mozzarella sticks into the freezer for at least 1 hour or until FROZEN SOLID.
Once frozen, remove the tray from the freezer and work quickly to dip and coat each mozzarella stick again with a SECOND COATING OF BREADCRUMBS.
Use your avocado oil spray bottle to give each mozzarella stick a generous coating of avocado oil.
I like to do this at this step so that is freezes into the breading and adheres better.
Finally, pop the DOUBLE COATED mozzarella sticks back into the freezer until completely frozen before storing or cooking. I recommend freezing and then storing in a labeled freezer bag with cooking instructions until ready to use.
When you are ready to eat some, you preheat your air fryer to 400F and place a single layer of mozzarella sticks on the tray or basket with room between each one to allow for browning.
If you have a toaster style air-fryer, you may need to place a piece of tin foil or second tray to catch any dripping cheese.
Air fry for 6 minutes, turning each at the halfway point.
Let the cooked mozzarella sticks sit for about 30 to 45 seconds after the cooking time is done (with the lid up or off) to set and serve with your favorite pizza sauce or marinara.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.