If there is one staple that we all enjoyed as kids, it’s mozzarella sticks! Today, I can’t even remember the last time I enjoyed one. Adulting as a nutritionist consists of lots of plants and some homemade low sugar sweets, but I never fry anything.
Being from Georgia, frying is a staple. They fry everything from the commonplace french fries to candy bars. There are no limitations lol. However, I can’t even remember the last time I fried something. I think it was my vegan Fried Jalapeño Pickles or Jalapeño Corn Dogs. Needless to say, it’s been years and well, I love anything with a little bit of heat!
With Super Bowl Sunday around the corner, I took a foodie vote and mozzarella sticks just really stood out to me! I knew right away that the batter would work, but the vegan cheese melting in the same capacity I wasn’t sure of. That being said, I knew I had to give this recipe a go, and surprisingly it came out really good!
The texture and flavor will be the same, the coating holds up, the cheese will melt in the same fashion when enjoy immediately, and will firm up once cooled just like traditional cheese.
What’s fab about this recipe is everything! It’s easy, packs flavor, you can switch up the cheese, you don’t have to go crazy with the freezing as the vegan cheese packs little to no moisture, aesthetically looks just the same, the sauce can be thrown together in seconds, it can easily be made in bulk, perf for those indulgent gatherings, and even got my husbands seal of approval. (really surprised lol)
If you long for classic mozzarella sticks, you have to give these vegan Mozzarella Sticks with homemade red sauce!!
Slice your vegan mozzarella block into 1/2” thick strips. Try not to make the sticks too thick as it will take longer to melt once fried. Prepare a baking sheet lined with parchment. Set out 3 large shallow bowls in a row next to your baking sheet. Prepare a large platter covered in paper towels.
In a cup or shallow bowl, combine your water and vegan egg powder removing any clumps. Mixture should be thick, but not overly thick or too watery. Adjust as needed.
In the last shallow bowl. Combine your panko breadcrumbs, sea salt, freshly ground pepper, garlic powder, onion powder, crushed red pepper flakes, and parsley flakes. I ground mine up a little bit to resemble more of the traditional breadcrumb texture.
Place one of the slices of vegan mozzarella in the flour bowl and lightly coat.
Dip the flour coated cheese into the egg batter coating the entire stick.
Place the stick in the final breadcrumb mixture, and use your dry hand to coat fully.
Place the coated stick onto the baking sheet. Continue the process with all of the vegan mozzarella sticks. Once the sticks are coated, place the entire sheet in the freezer for 1 hour. Try not to exceed this time as it will not cook all the way thru.
Fill a small pot with tall sides with 1 1/2 inch of canola oil. Heat the pan on medium heat. Once the oil is fully heated test by placing throwing in a piece of Panko. carefully place 2-4 sticks in at a time.
Let fry for about 1 minute, carefully turning until golden brown. Carefully remove the sticks and place on the paper towel covered platter. Season with sea salt and vegan parm and allow to cool.
Sauce: combine all of the ingredients in a small bowl. Serve immediately with your dip of choice.