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Fried mozzarella on the Blackstone is one of those sharable snacks I keep coming back to for parties and cozy nights alike. Crispy on the outside with warm gooey cheese and a bold homemade marinara for dipping, these are lightyears better than anything frozen or delivered.
I still remember testing this on my backyard griddle for the first time during a summer get-together. The plate was gone in minutes and it’s been requested at every gathering since.
Ingredients
- Fresh mozzarella: sliced for super stretchy cheese pulls look for high moisture mozzarella that holds its shape when sliced
- All purpose flour: helps the coating stick and creates an extra crispy shell sift for best results
- Garlic powder: brings warmth and savory flavor use freshly ground for the best bite
- Large egg with a splash of milk: binds everything for even breading use fresh high quality eggs
- Milk: just a bit to thin the egg for smooth coating whole milk makes the coating richer
- Panko: these fluffy breadcrumbs bring the ultimate crunch buy Japanese style for thicker texture
- Olive oil: for frying and simmering marinara use a fruity extra virgin for the best flavor
- Fresh garlic: finely minced creates that classic Italian aroma use plump fresh cloves
- Tomato puree: gives the marinara its velvety base choose canned Italian tomatoes if possible
- Salt: balances flavors use flaked sea salt if available
- Onion powder: brings a mild sweetness and extra depth check labels for pure onion powder
- Black pepper: freshly ground for zingy heat
- Red pepper flakes: add a pop of color and a little heat toast briefly if you love spice
Step-by-Step Instructions
- Make the Breading Stations:
- Combine flour and garlic powder in a shallow bowl and set aside. In a separate bowl whisk egg with milk until completely blended. Place panko breadcrumbs in a third bowl.
- Bread the Cheese:
- Dip each mozzarella slice into the flour mixture so it is well coated on all sides. Move to the egg mixture allowing excess to drip off then press into panko crumbs so every surface is covered.
- Freeze the Mozzarella:
- Set coated mozzarella on parchment lined baking sheet. Move the whole tray to the freezer for at least 20 minutes. This prevents the cheese from melting too quickly and keeps the crust crisp.
- Prepare the Marinara:
- Pour olive oil into a small saucepan and place over medium heat. Add minced garlic and stir until fragrant without browning for about one minute. Add tomato puree then simmer gently. Stir in salt onion powder black pepper and red pepper flakes. Let the sauce bubble gently and thicken while you finish the mozzarella.
- Griddle the Cheese:
- Preheat your Blackstone or other griddle to medium. Pour olive oil across the surface until coated but not pooling. Add frozen breaded mozzarella and cook until deep golden and crisp. Flip carefully and add more oil if needed. Both sides should be evenly browned.
- Serve and Enjoy:
- Remove fried mozzarella to a paper towel lined plate to drain. Serve hot with warm marinara on the side for dipping.
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Nothing beats watching a golden mozzarella round stretch into long strands as someone takes a bite. My youngest nephew tried making gooey towers with every piece and he claims it is his favorite kitchen experiment.
Storage Tips
If you have leftovers not that it happens often let them cool fully before storing. Place in a single layer in an airtight container lined with paper towel to keep things crisp. Reheat on the griddle or in a hot oven for the best crunch.
Ingredient Substitutions
Try gluten free panko for a celiac friendly version or use shredded mozzarella pressed into rounds if blocks are not available. Add a sprinkle of dried basil or oregano into the breadcrumbs for extra flavor. Avocado oil or canola oil works if you are out of olive oil.
Serving Suggestions
Pile these up on a platter with extra marinara or even a simple pesto dip. They are great starters for pasta nights Italian feasts or backyard cookouts. Sometimes I tuck them into a toasted baguette for the best ever cheese sandwich.
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Cultural Insight
Fried cheese has roots across the Mediterranean but transforming mozzarella into a snackable fried treat is an Italian American classic. Using panko brings a Japanese twist making every bite shatteringly crisp.
Frequently Asked Questions
- → How do I keep mozzarella from melting out while frying?
Chilling the breaded mozzarella in the freezer helps firm up the cheese and prevents it from melting out during griddling. Make sure the coating fully covers each piece for best results.
- → Why use panko instead of regular breadcrumbs?
Panko breadcrumbs provide a much lighter, crispier texture compared to traditional breadcrumbs, giving the mozzarella sticks a signature crunch.
- → Can I use pre-sliced mozzarella cheese?
Yes, pre-sliced fresh mozzarella works well, but make sure each slice is thick enough (about 1/2 inch) to hold its shape while cooking.
- → How do I prevent the coating from falling off the mozzarella?
Ensure you dredge the cheese thoroughly in flour first, then fully coat with egg and panko. Chilling helps set the coating before frying.
- → Is it possible to make the marinara ahead of time?
Certainly! You can prepare the marinara sauce in advance and refrigerate; simply reheat when ready to serve with the mozzarella sticks.