These ain't your average nachos! Get ready for the most cheesy, gooey "nacho" platter of your life.
Heat the vegetable oil in a heavy-bottomed pot or dutch oven to 350°F to 360°F.
Cut the vegan mozzarella sticks in half.
Prepare your dredging stations. In one bowl, add gluten-free all purpose flour. In a second bowl, add nondairy milk, white vinegar and cornstarch. In the third bowl, add the gluten-free breadcrumbs, the ground white corn chips, chili powder, cumin and sea salt.
Designate one dry hand and the other your wet hand so it doesn’t get too messy while you dredge. Add the first batch of small sticks to the gluten-free flour and coat evenly. Then add the mozza sticks to the nondairy milk mixture to coat evenly. Let the excess liquid drip off before adding to the breadcrumb chip mixture to coat evenly.
Preheat your oven to broil.
Work in batches to fry 4 vegan mozza sticks at a time for 1 to 2 minutes. Use a slotted spoon or a spider to drain the fried sticks onto a paper towel.
When you’re done frying the mozza sticks, place them on a parchment paper lined baking sheet. Top with cheddar shreds, red pepper, black olives, corn, black beans, jalapeño and white onion. Broil for 1 to 2 minutes until the cheese is melted and toppings are roasted and then garnish with salsa and green onion for serving.