- 1/ 2 (8 oz) log BelGioioso Fresh Mozzarella
- 1 cup cassava flour
- 2 eggs
- 1 cup almond flour
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1/ 2 teaspoon ground mustard
- 1/ 2 teaspoon sea salt
- Oil for frying
Cut the Fresh Mozzarella log in half, then into strips that are 3 inches long by 1 inch wide.
Place the cassava flour in one bowl. Beat the eggs in a second bowl. Mix together the almond flour, Italian seasoning, onion powder, ground mustard, and sea salt in a third bowl.
Dip each log into the cassava flour, then coat it with egg, then coat it with the almond flour mixture. Repeat this about 3 times until each mozzarella stick is really coated. If you don't bread them enough, the Fresh Mozzarella will melt out while you're frying it.
Heat the oil (I used safflower oil) in a frying pan over high heat. Once hot, gently drop each breaded stick into the oil. When golden brown, flip and cook the other side.
Transfer to a plate lined with a paper towel. Then, transfer to a serving plate and serve with marinara sauce.