Looking for the perfect keto snack? Prosciutto mozzarella sticks are a delicious appetizer with only a few ingredients. Make these low carb mozzarella sticks are air fried and the perfect quick dish.
These Prosciutto mozzarella sticks are a fantastic keto friendly appetizer. It doesn’t get much easier than 2 ingredients. Though I make these mozzarella sticks in the Air Fryer you can always make these in a toaster or convection oven. I would use the broil setting on low or set to bake at 450 degrees for about 10 minutes. I have an Air Fryer oven but this recipe also works great with a basket style air fryer.
The best prosciutto to use for this recipe is the pre packaged prosciutto that is separated individually by wax or plastic sheets. It makes it a lot easier to remove each slice without tearing. Another tip is to make sure to keep the prosciutto cold. Don’t take the prosciutto out of the fridge until you’re ready to wrap the mozzarella sticks.
When buying prosciutto there are two main types: prosciutto crudo (raw, dry cured ham) and prosciutto cotto (cooked ham)
Prosciutto Crudo is packed in salt for up to two months before it is washed to remove the salt and hung to dry for 12-18 months
Prosciutto Cotto is seasoned with salt and then steam cooked at a low temperature around 158 degrees F. For about 18 hours which gives the ham it’s pink color.
Both types of prosciutto come from the same part of the animal. I prefer to use the dry cured crudo because it crisps up better when cooking but either variety will work as long as they are sliced thin.
These prosciutto mozzarella sticks are delicious on their own but if you want to serve them with some Rao’s marinara for dipping that’s a great option. Drizzle a dash of Balsamic vinegar to add a slight kick of vinegar to cut the richness.
I served the mozzarella sticks over a bed of arugula as a garnish but also as a side salad. I drizzled a little olive oil and sea salt over. The hot prosciutto also slightly wilted the arugula as well as giving the greens a little extra flavor. In the summer when I have fresh herbs I would definitely add a leave of basil with the mozzarella before rolling the prosciutto.
I’ve only used mozzarella string cheese but any other types of semi soft cheese would work in this recipe. If you have a block of mozzarella cheese you can cut 3-4 inch sticks about a half inch in diameter. Freeze the cheese for a few hours so that the prosciutto has time to crisp up while the cheese slowly thaws then melts. Don’t worry if the cheese begins to melt out a bit. What these prosciutto mozzarella sticks lack in looks they make up in the flavor department.
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