Mozzarella Balls

  • 3/4 cup white rice flour
  • 2 tablespoons nutritional yeast
  • 2 tablespoons coconut flour
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  • 2 large eggs, beaten
  • 1 cup dried gluten-free bread crumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme (fresh or dried)
  • 15 small ~(1/2″) mozzarella balls
  • Canola oil

In a mixing bowl, whisk together white rice flour, coconut flour, nutritional yeast, granulated garlic, salt, dried basil, dried oregano, thyme, and freshly ground black pepper. In a separate mixing bowl, whisk eggs. Add flour mixture to a flat plate, and roll mozzarella balls in flour, coating well to prevent from “leaking” during frying.

Roll mozzarella balls in egg, coating thoroughly. Return cheese stick to white rice flour mixture and coat again. Return again to egg and coat thoroughly. Finally, roll coated mozzarella balls in breadcrumbs. Place coated mozzarella balls on a baking pan or large dish. Repeat until all are coated. Chill mozzarella balls for 5 minutes in refrigerator.

Heat 1/2-inch of oil in an 8-inch frying pan. Sprinkle a little white rice flour on the surface of the oil. If flour sizzles, oil is ready.

Remove mozzarella cheese balls from refrigerator. Place six mozzarella balls into the pan. Fry for 30 seconds. Using a spatula, roll balls in oil to turn. Fry an additional 30 seconds or until the sticks are golden brown. If any cheese begins to leak, remove sticks from oil. Repeat with remaining cheese sticks. Serve with Hot White or White sauce!