This easy michelada recipe is a delicious blend of Clamato and beer, with fresh herbs and ginger. It’s a gluten free Mexican cocktail that packs a nice punch!
Served with homemade gluten free fried cheese sticks, you can’t beat this easy combination for National Michelada Day! Making simple recipes like gluten free fried Mozzarella sticks can help you eat gluten free for any holiday!
(This shop has been compensated by Clamato. All opinions are mine alone. The following content is intended for readers who are 21 or older.)
If you LOVE gooey cheese, these gluten-free fried mozzarella sticks are AMAZING! Keep scrolling to find that recipe. It is something you will want to make (and eat) again and again!
I found ALL of the ingredients to make these gooey melty gluten free fried mozzarella sticks at my Walmart too! (Just head to their deli section for a bag of cheese sticks and eggs.) Add cheese sticks, eggs, bread crumbs, oil, and dried basil to your shopping cart!!
(Just head to their deli section for a bag of cheese sticks and eggs.) Add cheese sticks, eggs, bread crumbs, oil, and dried basil to your shopping cart!!
How to Make Gluten Free Fried Cheese Sticks
What are the best breadcrumbs to make fried mozzarella sticks?
For me, I prefer using gluten free panko crumbs. Regular breadcrumb works too, but panko crumbs are larger and that gives these mozzarella sticks an extra crunch.
Here are the ingredients you will need to make this party favorite appetizer.
- string cheese sticks
- egg wash
- gluten free panko breadcrumbs
- gluten free flour
Dip the cheese stick first in gluten-free flour, then egg, then gluten-free panko breadcrumbs. I actually dipped in flour, egg, flour, egg, then the breadcrumbs. Double dipping helps ensure no melty cheese leaks out!
Fry the cheese sticks in hot oil. I used avocado oil because it handles high heat temperatures really well. I fried these outside since our grill has a separate burner.
Go ahead and dip these crispy cheese sticks it into your michelada cocktail!
If you love bloody Mary’s, you are going to love a michelada. The michelada is Mexico’s most popular drink, and it is so easy to make! Loosely, a michelada is a bloody Mary made with beer. Two things I totally love. Why not combine these into a fun cocktail?! Served with ice, this spicy cocktail is refreshing for a hot summer day at the pool. And get ready because July 12th is National Michelada Day!!
The star of this Michelada recipe is the Clamato. This tomato and clam juice drink may sound a bit odd, but trust me when I say it…this juice takes the michelada recipe from good to great!
If you have been missing fried cheese sticks since going gluten free, it is time to rejoice because this recipe is not only EASY, but they taste like REAL fried cheese sticks! Crispy on the outside and hot stretchy cheese on the inside!
You only need 5 simple ingredients to make them. This appetizer recipe is the perfect combination when enjoyed with a michelada. Go ahead and dip them in the drink :-).
Are you ready to make this awesome cocktail for your National Michelada Day celebration? Head to your local Walmart. Clamato is easy to find in the juice aisle.
I love to shop at Walmart. Let’s be honest, their prices are just so much better than any other store. There, I said it. Their prices, for the same brands, are almost always lower. Significantly lower. (And for gluten-free products, that equals HUGE savings!!)
Go ahead and dip the crispy gluten free fried Mozzarella cheese sticks into your michelada!
How to Make a Michelada Cocktail (Michelada Recipe VIDEO)
Gluten Free Fried Mozzarella Sticks Recipe:
- 6 cheese sticks
- 1/4 cup gluten free flour blend
- 1 egg
- 1/2 cup gluten free bread crumbs
- 1/2 cup avocado oil
- dried basil, salt and pepper to taste
- Heat the avocado oil up in a cast iron skillet on medium heat.
- While the oil is heating, cut cheese sticks in half.
- Roll the sticks in the flour. Make sure the ends and all edges are coated.
- Dip into the egg mixture. Repeat this one more time. Double dipping will prevent cheese from leaking out.
- After the final dip in the egg, roll in the bread crumbs and set aside on a plate.
- Fry each cheese stick, turning quickly so they don't burn.
- Eat hot with a michelada.
Amount Per Serving:Calories: 147 Saturated Fat: 2g Cholesterol: 21mg Sodium: 115mg Carbohydrates: 5g Protein: 4g
*Note, For the Michelada recipe, I dipped the rim of the glasses in Sriracha Salt. You can easily make your own by adding a few drops of sriracha to coarse sea salt. Allow to dry, or bake on very low heat (200 degrees) for a few minutes. Keep an eye on it so the salt doesn’t melt.