Mouthwatering Blackstone Mozzarella

As seen in Small Bites, Big Flavors.

Dig into crispy panko mozzarella with a golden outside and a cheesy, melty inside, all made easy with your Blackstone griddle. You’ll chill the mozzarella after breading it with seasoned flour, egg, and panko to keep things neat. Once they’re nice and cold, fry them in olive oil until crunchy and brown on the outside. Whip up a quick marinara on the stove with garlic, pureed tomatoes, and a few pantry spices—it’s the perfect dip. Serve the mozzarella hot, with a hearty scoop of homemade sauce for dunking. Great for a crowd, a snack, or just because you want something cheesy!

Barbara Chef
Created By Sasha
Last updated on Sat, 26 Jul 2025 19:17:19 GMT
Breadsticks with a bowl of marinara for dipping. Save Pin
Breadsticks with a bowl of marinara for dipping. | foodthingle.com

Cooking up fried mozzarella on the Blackstone just never gets old, whether I’m sharing bites at a party or relaxing on the couch. The outside gets crazy crunchy, the cheese inside gets all stretchy and gooey, and my homemade marinara for dunking beats anything you’d get frozen or sent to your door.

I still laugh thinking about the first try on my backyard griddle last summer. They disappeared from the plate so fast! Now my friends ask for them every single time we hang out.

Tasty Ingredients

  • All purpose flour: helps the crunchy part stick better and makes it extra crispy sift before using for smoother coverage
  • Black pepper: brings a fresh little kick if you grind it right before adding
  • Olive oil: brings extra flavor to frying and lets your marinara taste richer use a good fruity extra virgin if you can
  • Panko: these fluffy Japanese crumbs make for the loudest crunch try to grab the thick-cut kind for best results
  • Milk: just a splash in the eggs makes the batter smoother whole milk tastes best here
  • Red pepper flakes: a sprinkle for those who like just a bit of heat give them a quick toast for extra flavor
  • Fresh mozzarella: cut it into thick slices for those crazy cheese pulls use a high moisture block that won’t fall apart
  • Tomato puree: gives your marinara a smooth, rich base Italian canned tomatoes are awesome if you have them
  • Salt: ties all the flavors together flaked sea salt is nicest if you’ve got it
  • Large egg with a splash of milk: binds the outside so the breading goes on evenly using fresh eggs really helps
  • Onion powder: adds a sweetish depth check it’s real onion for best taste
  • Garlic powder: brings savory warmth fresh-ground powder packs a punch
  • Fresh garlic: chop it super fine so it melts into the marinara use plump cloves for max aroma

Simple Steps

Serve it Up:
Lift your golden mozzarella rounds out onto a plate with a paper towel so any grease drips off. Dunk into warm marinara sauce while the cheese is still stretchy and hot.
Sizzle the Mozzarella:
Fire up the Blackstone griddle on medium and pour olive oil so it covers but doesn’t puddle. Lay out your frozen breaded mozzarella and fry them until the crust is dark golden and really crispy, flipping once and adding more oil if it soaks in. Get both sides browned nicely.
Get the Marinara Simmering:
Heat up some olive oil in a saucepan, add chopped garlic and let it sizzle until it smells amazing, but don’t let it brown. Pour in tomato puree, then sprinkle in the salt, onion powder, black pepper, and red pepper flakes. Let the sauce bubble and get thicker as you work on the cheese.
Freeze the Cheese:
Pop those coated mozzarella slices onto parchment on a baking tray, and stick them in the freezer for 20 minutes or more. It keeps the cheese from melting too fast and makes the outside extra crunchy.
Cover the Cheese:
Roll each mozzarella slice first through your flour/garlic mix until it’s fully coated. Next, dunk it in your milk and egg, shake off any drip, then press it into the panko so it’s fully covered all around.
Prep Your Stations:
Mix flour and garlic powder in a shallow dish. In another bowl, beat milk and egg until smooth. Dump panko in a third bowl close by. Ready to start!
A plate of food with a bowl of sauce. Save Pin
A plate of food with a bowl of sauce. | foodthingle.com

You just can’t beat seeing someone pull apart a crispy mozzarella bite into a stringy stack. My youngest nephew actually tried building cheese towers every time I made these and he swears it’s his new favorite kitchen project.

Keep It Fresh

In those rare moments you have some left, let them cool off completely before tossing them in a box. Give them a layer of paper towel in an airtight container so they stay crunchy. Toast them back on the griddle or heat in a hot oven so the shell gets crispy again.

Swap Ideas

Use gluten free panko for folks who can’t have gluten, or smash together rounds using shredded mozzarella if you don’t have a block. Toss a pinch of dried basil or oregano into your crumbs for bonus flavor. No olive oil? Grab avocado oil or canola instead and you’re good.

Ways to Share

Load these fried cheese bites onto a tray with plenty of marinara or mix it up with some pesto for dipping. They kick off pasta night, fit right in with Italian-style spreads, or work great at laidback barbecues. Sometimes, I even smoosh a few into a toasted baguette for a next-level cheese sandwich.

A plate of cheese sticks with marinara sauce. Save Pin
A plate of cheese sticks with marinara sauce. | foodthingle.com

Food Culture

Frying up cheese like this has roots all around the Mediterranean. Turning mozzarella into a crispy bite is totally Italian American comfort food. Bringing in panko breadcrumbs? That crunchy layer is a little wink from Japanese cooking.

Common Recipe Questions

→ How do I stop mozzarella from leaking while it cooks?

Pop the breaded cheese into the freezer before you fry it. This helps keep the cheese from bubbling out. Make sure every side is sealed up with the breading for best results.

→ What makes panko better than regular breadcrumbs?

Panko gets you a lighter, much crunchier bite than the usual crumbs. That makes your mozz sticks totally crispy and extra tasty.

→ Can I use mozzarella that's already sliced?

You sure can! Fresh pre-sliced mozzarella is great, just check the slices are about half an inch thick so they don’t melt away while cooking.

→ How do I keep the coating stuck to the cheese?

Roll the mozzarella well in flour first, then dunk in egg, and make sure it’s totally covered in panko. Chilling the sticks helps the crust stay on while frying.

→ Can I make the marinara ahead?

Absolutely! Throw your marinara together earlier and stash it in the fridge. Just warm it back up when it’s time for cheesy sticks.

Fried Mozzarella Sticks

Griddle-fried mozzarella in a crunchy panko shell, dished up warm with tangy marinara for dipping fun.

Preparation Time
25 Minutes
Cooking Time
15 Minutes
Overall Time
40 Minutes
Created By: Sasha

Recipe Type: Appetizers & Snacks

Skill Level: Moderate

Regional Style: Italian-American

Output: 4 Number of Servings (8 fried mozzarella pieces)

Special Diets: Meat-Free

What You'll Need

→ Cheese

01 8 pieces of fresh mozzarella cheese

→ Breading

02 2 cups panko crumbs
03 2 tablespoons milk
04 1/2 teaspoon garlic powder
05 1/2 cup regular flour
06 1 big egg, beaten

→ Frying

07 1/2 cup of olive oil

→ Marinara Sauce

08 1/2 teaspoon onion powder
09 1/4 teaspoon crushed red pepper flakes
10 2 cloves garlic, chopped up
11 1 tablespoon olive oil
12 1 cup tomato puree
13 1/2 teaspoon salt
14 1/4 teaspoon black pepper

Steps to Follow

Step 01

Pour panko into one shallow bowl. Mix flour and garlic powder together in another shallow dish. In a third bowl, beat the egg and milk together.

Step 02

Take a slice of mozzarella and dip it in the flour mix. Next, dunk it in the egg and milk, then press it into the panko until it really sticks.

Step 03

Lay out the breaded mozzarella on a baking sheet covered with parchment. Pop them in the freezer until they're solid.

Step 04

Add a tablespoon of oil to a small pot and warm it up over medium. Toss in the chopped garlic and cook just a bit. Pour in tomato puree, mix in everything else, and let it bubble on low.

Step 05

Switch your Blackstone griddle to medium, then pour olive oil on. Spread the oil so it covers the whole thing evenly but don't let too much pile up.

Step 06

Put the frozen, breaded mozzarella onto your hot, oiled griddle. Brown on both sides, and add more oil before flipping if you need to.

Step 07

Lift the fried mozzarella off and serve right away while they're hot, with a side of that warm marinara sauce.

Additional Tips

  1. Letting the cheese freeze first keeps it from melting all over the place when frying.
  2. Spreading the oil out nicely on the griddle is key for a crispy finish.

Essential Tools

  • Blackstone griddle
  • Small pot
  • Bowls for mixing
  • Sheet pan
  • Parchment sheet
  • Tongs

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has dairy because of mozzarella
  • Has gluten from both the flour and the panko
  • Eggs are included

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 470
  • Fat Content: 32 g
  • Carbohydrates: 29 g
  • Protein: 17 g