Mozzarella Bites you can make at home with only 10 minutes of dynamic cooking time. Fresh outwardly, ooey-gooey within. Did I notice they’re very simple and basically idiot proof? Sorry not sorry my companion, you HAVE to attempt these!!
Anyway, we’re going profoundly flavorful today and you just need a few crawls of oil warmed in a pot to make these hot and firm, stretchy Mozzarella Bites. Alright, so I’m certain you need zero assistance making a reason to prepare your own mozzarella nibbles at home.
You can serve quickly with warm marinara sauce at that point attempt to stop at only 3. or on the other hand 10. or on the other hand 23! I trust you adore these simple, gooey, fresh, yummy Mozzarella nibbles! Appreciate!
Gluten-Free Mozzarella Bites are easy to whip up at home. These crispy, ooey-gooey bites are great for game day, kids’ sleepovers, or anytime you’re craving a cheesy treat!
MAKES 36 BITES
- 6 mozzarella string cheese sticks, each cut into 6 bites
- 1/4 cup gluten-free flour
- 2 eggs
- 2 Tablespoons water
- 2 cups gluten-free bread crumbs
- marinara sauce
- Add flour to one bowl, whisk together eggs and water in another bowl, then add bread crumbs to another bowl. Season bread crumbs with salt then stir to combine.
- Working with 4 bites at a time, roll in the flour, tapping any excess off, then add to the egg mixture and use a fork to coat. Transfer bites to bread crumbs then use your fingers to coat each bite. Add bites back into the egg mixture then use a fork to coat, and then transfer back to the bread crumbs to create a double coating. Place bites onto a large plate then repeat with remaining cheese and refrigerate for 20 minutes or until breading is set.
- Add enough oil to a small, heavy-bottomed pan to come 2” up the sides. Turn the heat to slightly above medium then heat until oil reaches 365 – 370 degrees. Fry bites in batches, being careful not to overcrowd the pan, until golden brown, 30 seconds or so. Scoop bites onto a paper towel lined plate then sprinkle with salt and serve immediately with warmed marinara sauce.
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