Homemade Fried Cheese Sticks


These fried cheese sticks are ridiculously good.  If you have been trying to convince friends or family that real food can taste good too- these will do it!

They are simple to make, but because deep frying is messy and uses up quite a bit of oil, do them when you have a crowd over to feed to make best use of the oil. These are another recipe from my Grain Free Meal Plan– they are both grain and gluten free.

Fried Cheese Stick Ingredients

  • 12 cheese sticks: Monterey Jack Cheese is recommended for the GAPS and SCD diets, Mozzarella (string cheese) would work well too
  • 4 eggs
  • 1 cup blanched almond flour
  • 1 tablespoon Italian Seasoning
  • 2 cups expeller pressed coconut oil

Fried Cheese Stick Directions

A few hours or more before put cheese sticks in the freezer.  You can cut your own sticks from a large block of cheese, or purchase pre-wrapped string cheese or cheese sticks.  When ready to make the fried cheese sticks, heat the oil over medium heat in as small of a sauce pan as you can fit the cheese sticks in.  Using a small pan allows the oil to be deeper.

In a shallow bowl or dish mix almond flour with Italian Seasoning.  Lightly beat eggs in another shallow dish.  Take frozen cheese sticks out and dip 1 to 3 at a time in the egg, allow egg to drip off, and then roll in the almond flour mixture until well covered. Drop into the hot oil and fry for 1-2 minutes, or until golden brown.  The cheese sticks will likely float to the top of the oil at this time. Remove from oil and drain on a plate.  Serve with homemade ranch dressing, red sauce, or barbeque sauce.

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    • Jennifer says

      $13 for the coconut oil, $13 for the almond flour, $4 for cheese sticks- that’s $30 to make these and they were terrible! Coconut oil and the almond flour is too heavy!

    • Cara says

      I’m not sure how they’d do frozen, I think they might be too greasy when they thawed. But if you try it can you let us know how it turns out?

    • Cara says

      That’s a bummer! If you can use the Namaste GF mixes, I’ve fried with those with good success, I think we used the biscuit mix.

  1. BeccaOH says

    I just found this recipe, which looks great. I generally don’t like to deep fry because oils like coconut are expensive used in bulk. Can this oil be reused later? and how many times could it be used? Trying to be frugal. :) Thanks.

  2. says

    Cara, these look awesome! I don’t know how I missed them the first time around, but I am happy to find them now. It will make my kids happy to support me in GAPS if they get this for dinner!

  3. Bebe says

    We don’t do a lot of deep frying around here because good fat is just so expensive but my husband is upstairs right now frying some chicken and we are planning to deep fry a small turkey for New Year’s. I think we’ll have to have cheese sticks with our turkey, plus some kind of fritter… as long as we’ve got the oil hot, might as well make good use of it, eh?

  4. says

    I just made these tonight for dinner with a few adjustments (we’re not gluten free right now so I used unbleached flour since my almond meal from making almond milk isn’t dehydrated yet). The children loved them! Thanks for inspiring me to make these. Do you think these would freeze well after frying? Youngest wanted to make extras for later but I wasn’t sure.

  5. Liz says

    Very late to this post, but we just made these and they were SO delicious that I had to comment! Recipe is perfect and this is quite possibly the best homemade cheese stick I’ve made. The fact that they are low carb and grain-free is simply amazing! We’ll be making this recipe often!

  6. Sherry England says

    I wonder how they would be with millet or quinoa flour. Or maybe a mix of coconut flour and millet. Almonds are on my no no list. My body just cannot handle them.

  7. jamie says

    These look really good! I will have to try them! Have you ever used lard to fry them instead of coconut oil? I assume it would work just as good!?!

  8. says

    Oh my. . . I haven’t had cheese sticks in years. . . my absolute favorite pre celiac dx. These were so good! At first we weren’t sure… but it turned out the oil wasn’t hot enough- the last few were divine! We dipped them in Muir Glen organic pizza sauce.


  1. […] Raw Fermented Tomato Sauce Posted on October 6, 2011 by Coconut Mama| Leave a comment Today I’m sharing a recipe for raw fermented tomato sauce! Raw foods are a very important part of a healthy diet. They provide the body with enzymes, making it easier for your body to digest the food we eat. The addition of whey or kefir add healthy probiotics to this sauce, making it even more nutritious.  Serve this sauce over warm pasta, like homemade sprouted quinoa pasta, or over raw zucchini pasta. I used a Spiral Slicer (Joyce Chen 51-0662 Saladacco Spiral Slicer, White) to make this beautiful raw zucchini pasta. This sauce is also tasty as a dip for Homemade Fried Cheese Sticks! […]

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