Ingredients and Weight:
- 1 pound gluten-free mozzarella cheese, thinly sliced
- 1 cup gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/4 cup chopped fresh parsley
- Vegetable oil for frying
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oil to 375°F (190°C) in a deep fryer or large saucepan.
- In a shallow dish, combine the flour, baking powder, salt, and pepper.
- Dip the cheese slices into the flour mixture to coat.
- Dip the cheese slices into the beaten eggs, then the Panko breadcrumbs, pressing to adhere.
- Fry the cheese curds in hot oil for 2-3 minutes, or until golden brown and bubbly.
- Drain the cheese curds on paper towels and sprinkle with parsley.
Nutritional Information:
(per serving, 8 pieces)
- Calories: 250
- Fat: 15 grams
- Protein: 15 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Crispy and golden brown exterior
- Creamy and gooey interior
- Gluten-free and American-style
- Perfect for appetizers or snacks
User Comments:
- "These cheese curds were amazing! The gluten-free coating was perfect and the cheese was so flavorful."
- "I loved the crispy shell and the gooey cheese. They were so easy to make and everyone loved them."
- "I'm so glad I found this recipe. My family loves cheese curds and now I can make them gluten-free!"
Special Precautions and Tips:
- Make sure the oil is hot enough before frying to prevent the cheese curds from becoming soggy.
- Do not overcrowd the fryer. Fry the cheese curds in batches to ensure they cook evenly.
- Serve the cheese curds immediately for the best flavor.
- If you do not have a deep fryer, you can fry the cheese curds in a large saucepan filled with 2-3 inches of oil.
