Gluten Free Mozzarella Cheese Bites are crispy on the outside, irresistibly gooey on the inside, and incredibly easy to prepare at home. These bite-sized snacks make the perfect appetizer for gatherings, game days, kids’ parties, or whenever a cheesy craving strikes.
Why You’ll Love This Recipe
These homemade mozzarella bites offer everything you want from a classic snack—crunch, melty cheese, and delicious flavor—without the gluten. They’re simple to assemble, require just a handful of ingredients, and fry up in minutes. Double-coating ensures the cheese stays inside the crust, resulting in a perfectly sealed, golden bite. They also outperform most store-bought versions in both freshness and taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 mozzarella string cheese sticks, cut into 6 pieces each
1/4 cup gluten free flour
2 eggs
2 tablespoons water
2 cups gluten free bread crumbs (finely ground; Schar or similar recommended)
Salt, to taste
Vegetable oil, for frying
Marinara sauce, for serving
Directions
Cut the mozzarella string cheese sticks into bite-sized pieces, 6 per stick.
Prepare three bowls for breading: one with gluten free flour, one with the whisked eggs and water, and one with gluten free bread crumbs seasoned generously with salt.
Working with a few pieces at a time, roll each cheese piece in flour and tap off excess.
Dip into the egg mixture, coating completely.
Transfer to the breadcrumb bowl and coat thoroughly.
Repeat the egg dip and breadcrumb coating one more time to create a double layer that prevents cheese leakage.
Place the coated bites onto a plate and refrigerate for 20–30 minutes to help the coating set and the cheese firm up.
Fill a heavy-bottomed pot or skillet with about 2 inches of vegetable oil and heat to 365°F.
Fry the bites in small batches for about 30 seconds, or until golden brown, avoiding overcrowding the pot.
Remove with a slotted spoon and drain on a paper-towel-lined plate. Sprinkle lightly with salt.
Serve warm with marinara sauce.
Servings and timing
This recipe makes approximately 36 mozzarella bites, enough for about 6–8 appetizer servings.
Active cooking time is around 10 minutes, plus 20–30 minutes of chilling time. Frying each batch takes about 30 seconds, totaling roughly 15–20 minutes including heating and batch rotation.
Variations
Add Italian seasoning or garlic powder to the breadcrumbs for extra flavor.
Use seasoned gluten free breadcrumbs for a more savory coating.
Try different dipping sauces such as ranch, garlic aioli, or spicy tomato sauce.
Coat the bites with crushed gluten free cereal for added crunch.
Storage/Reheating
Mozzarella bites are best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in an oven or air fryer at 350°F until crisp and heated through. Microwaving is not recommended as it softens the coating.
FAQs
How do I prevent the cheese from leaking out while frying?
Double-coating and chilling the bites before frying helps seal the cheese inside.
Can I make these ahead of time?
Yes. Bread the bites and refrigerate for up to 24 hours before frying, or freeze them and fry directly from frozen.
Can I bake these instead of frying?
Yes. Bake at 400°F for 8–10 minutes, flipping halfway through, though they will be less crispy than fried.
What gluten free breadcrumbs work best?
Finely ground gluten free bread crumbs or crushed gluten free cereal produce the best texture.
Can I air fry the mozzarella bites?
Yes. Air fry at 375°F for 5–7 minutes, checking frequently to prevent bursting.
Can I use fresh mozzarella?
Fresh mozzarella contains more moisture and may leak; stick to string cheese for best results.
What oil is best for frying?
A high-heat, neutral oil such as vegetable, canola, or sunflower oil works well.
How do I keep them warm for guests?
Place cooked bites on a cooling rack over a baking sheet and keep in a 275°F oven until serving.
Can I freeze the uncooked bites?
Yes. Freeze on a baking sheet, then transfer to a freezer bag. Fry from frozen without thawing.
Why did my coating fall off?
Ensure the mozzarella pieces are dry before beginning and press the breadcrumbs firmly during coating.
Conclusion
These Gluten Free Mozzarella Cheese Bites deliver maximum satisfaction with minimal effort. Crispy, gooey, and endlessly snackable, they’re the perfect homemade appetizer for any occasion. With simple ingredients and a foolproof method, you’ll find yourself making them again and again. Enjoy every melty, golden bite.
These Gluten Free Mozzarella Cheese Bites are crispy, golden, and gooey on the inside. Made with simple ingredients and double-coated for a perfect crust, they’re a delicious gluten-free snack or appetizer that’s quick to prepare and crowd-pleasing.
Ingredients
6 mozzarella string cheese sticks, cut into 6 pieces each
1/4 cup gluten free flour
2 eggs
2 tablespoons water
2 cups gluten free bread crumbs (finely ground; Schar or similar recommended)
Salt, to taste
Vegetable oil, for frying
Marinara sauce, for serving
Instructions
Cut the mozzarella string cheese sticks into bite-sized pieces (6 pieces per stick).
Prepare three bowls: one with gluten free flour, one with whisked eggs and water, and one with seasoned gluten free bread crumbs.
Roll each piece of cheese in the flour, then dip into the egg mixture, and coat with breadcrumbs.
Repeat the egg and breadcrumb coating for a double layer.
Place coated bites on a plate and refrigerate for 20–30 minutes to set the coating.
Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 365°F.
Fry the bites in small batches for about 30 seconds until golden brown.
Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
Serve warm with marinara sauce.
Notes
Add garlic powder or Italian seasoning to the breadcrumbs for extra flavor.
Use crushed gluten free cereal instead of breadcrumbs for added crunch.
Keep the bites warm in a 275°F oven before serving.
Best enjoyed fresh, but leftovers can be reheated in the oven or air fryer.
Double-coating and chilling are key to preventing cheese from leaking during frying.
