
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!

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.

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.