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Vegan Mozzarella Sticks

Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Appetizer


  • 5 oz  vegan mozzarella
  • oil for frying

  • ½  c flour
  • ½ c water
  • 1 tbsp cornmeal
  • 1 tbsp cornstarch
  • garlic powder
  • 1 c breadcrumbs (I used panko)
  • ½  tsp  salt
  • ½  tsp  parsley flakes
  • ½  tsp black pepper
  • ½ tsp garlic powder
  • ¼  tsp onion powder
  • ¼  tsp oregano
  • ¼  tsp basil


  • In a wide, shallow bowl, combine ingredients for wet mix, flour through garlic powder. The consistency should be like pancake batter, so adjust accordingly if needed.
  • In another wide, shallow bowl, stir together breadcrumbs and remaining spices.
  • Slice vegan cheese into ½” strips. (I cut the log in half and then trimmed the rounded edges off to form a rectangle to make it easier. They’ll look really small and measly, but trust me, the batter and breading will fill them out.)
  • Lightly coat each stick with flour.
  • Dredge each stick in the wet mix, then toss in bread crumbs until fully coated.
  • Place sticks on a cookie sheet in a single layer, not touching one another, and freeze for at least one hour.
  • Heat up your deep fryer, or if you don’t have one, pour an inch of canola, corn, or peanut oil into the bottom of a deep pot and heat.
  • Carefully dip the end of a stick into the oil to check for readiness; if the oil sizzles continually, it’s ready. If not, let it heat up some more.
  • Once it’s up to temperature, fry sticks in batches (I did six at a time, not touching one another), about 1 minute per side or until they’re golden brown and you can see a little cheese oozing through the breadcrumbs.
  • Season with garlic salt and serve immediately, with marinara sauce for dipping.