This recipe is perfect for an appetizer when you want to show off in the kitchen, or just to enjoy as a snack any time. And these nondairy Mozzarella cheese sticks taste so good that I guarantee you won’t even believe their vegan!
Ingredients
- 5 oz. block nondairy mozzarella cheese
- 3/4 cup chickpea flour, divided
- 1 Tbsp. cornmeal
- 1 Tbsp. cornstarch
- ½ tsp. Kosher salt
- 1 tsp. garlic powder, divided
- ½ cup water
- 1 cup Panko breadcrumbs
- ½ tsp. Kosher salt
- ½ tsp. ground black pepper
- ½ tsp. dried parsley
- ¼ tsp. onion powder
- ¼ tsp. dried oregano
- ¼ tsp. dried basil
- 1 Tbsp. nondairy grated parmesan cheese
- Safflower oil, for frying
Instructions
- Cut the block of vegan mozzarella into stick shapes.
- Put ¼ cup of the flour in one shallow bowl. In a second bowl, create the batter by combining the remaining flour, cornmeal, cornstarch, salt and garlic powder. The consistency should be like pancake batter. If it is too thick, add more water. If it’s too thin, add more flour. In a third shallow dish, combine the breadcrumbs, spices and the grated parmesan to create the breading.
- Roll the cheese sticks in the flour. Shake off the excess and dip them into the batter. Shake off the excess batter and cover the sticks in the breading. Lay the mozzarella sticks on a baking sheet and put them in the freezer for 30 minutes.
- Heat about 3 inches of oil in a large pot to 350 degrees. Fry the mozzarella sticks, about 4 at a time, for about 5 minutes until they are golden brown and you see the cheese starting to ooze out. Turn them halfway through to make sure both sides get browned. Place on a cooling rack so they stay crisp. Serve while hot with a simple marinara sauce.
- Enjoy!
Recipe from onegresnplanet.org
Vegan Bikini Doc 