LCHF Mozzarella sticks

Ingredients 6
Servings 2
Minutes 15 min + 2 hours chilling time

Ingredients

250 g block of mozzarella cheese

375 ml Parmesan cheese, finely grated

80 ml coconut flour

pinch salt

pinch cayenne pepper

3 eggs

Method

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 dont
waste too much oil when frying) Once it reaches 180C 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.

TIP:
For a quick and easy tomato dipping sauce Fry off 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.