Have you seen the viral recipes for Korean Fried Cheese? We have and we knew we had to create our own recipe for this ooey, gooey delicious treat! Our fried cheese is prepared with high quality avocado oil to promote healthy cells and we made our batter with simple ingredients that will leave you feeling nourished and grounded, let us know how much you love them!
Prep Time: 20 minutes
Cooking Time: 15 minutes
1 large egg
1 cup almond flour
2 cups shredded cheddar cheese
6 mozzarella sticks
6 bamboo wood sticks
Keto-friendly ketchup & mustard
Erythritol for sprinkling your fried cheese
Melt shredded cheese in a microwave-safe bowl and stir very well to combine.
Pulse 1 egg and almond flour in a food processor, making sure there are no clumps.
Pour in melted cheese and pulse well to combine. The dough will be sticky, but you should still be able to work with it.
Form a ball out of the dough with your hands and place on a cutting board lined with parchment paper. Place a second sheet of parchment paper over the ball and roll out into a thin shape with a rolling pin.
Thread mozzarella sticks with bamboo skewers.
Using a pizza slicer or a knife, create 6 long strips in the dough. With your hands, take each strip, one at a time, and wrap around each cheese stick. You will need to ensure the cheese stick is covered in the dough by rolling and patting it completely around the cheese stick. This will take some time, but be patient to create an even cocoon of dough around each cheese stick.
Place 2 cups of pork rinds in a zip lock bag and crush with a rolling pin or smash with your hands until it is an even crumble. You can also pulse the pork rinds in a food processor until crumbly.
Roll each cheese stick in the pork rinds so that they are evenly coated.
Heat at least 2” of avocado oil in a large pot to 350 degrees Fahrenheit. When hot, place each cheese stick in the oil and allow to fry for a few minutes per side, or until golden brown.
Set on a cooling tray and allow to cool for a few minutes before serving with Keto-friendly ketchup and mustard or sprinkling with erythritol, storing any leftovers in the fridge for up to 3 days (but these are best eaten right away).
Net Carbs: 8