Name: Blackstone Fried Mozzarella Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Blackstone
Ingredients: 8 slices fresh mozzarella; ½ cup flour; ½ teaspoon garlic powder; 1 large egg, beaten; 2 tablespoons milk; 2 cups panko; ½ cup olive oil; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 cup tomato puree; ½ teaspoon salt; ½ teaspoon onion powder; ¼ teaspoon pepper; ¼ teaspoon red pepper flakes

If you’re after the kind of appetizer that’s guaranteed to thrill everyone at the table, Blackstone Fried Mozzarella is it. Picture perfectly crispy, golden-breaded slices of fresh mozzarella, griddled to bubbling perfection and then dunked into a bold, garlicky marinara sauce made from scratch. There’s just something magical about biting into that hot, stretching cheese with a crust that absolutely crunches. This treat uses the Blackstone griddle to give the breading an incredible finish, and trust me, it’s way easier than you think — and totally unforgettable.

Blackstone Fried Mozzarella Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but essential, each one playing a starring role in building layers of flavor and the crave-able crunchy texture of Blackstone Fried Mozzarella. Fresh mozzarella’s creaminess meets crisp panko and an easy, homemade marinara that comes together in minutes.

Fresh Mozzarella (8 slices): The creamy, mild star — always go for fresh, pre-sliced mozzarella for the best melt and stretch.
All-Purpose Flour (½ cup): Helps the breading cling to the cheese, resulting in a golden, crispy shell.
Garlic Powder (½ teaspoon): Adds a subtle savory depth right into the breading, a must for garlic lovers.
Large Egg (1, beaten): The “glue” that helps bind the coating together for those irresistible crispy edges.
Milk (2 tablespoons): Loosens up the egg wash, ensuring an even coat on every slice.
Panko Bread Crumbs (2 cups): Creates that signature crunchy exterior you can’t get enough of.
Olive Oil (½ cup for frying): The griddle’s best friend; its rich flavor and high heat tolerance get these melty bites perfectly crisp.
For the Marinara:
Olive Oil (1 tablespoon): Enriches the sauce and helps the garlic bloom.
Garlic (2 cloves, minced): For a zippy, aromatic punch — the ultimate foundation for a classic marinara.
Tomato Puree (1 cup): The backbone of your sauce, thick and robust.
Salt (½ teaspoon): Because every great sauce needs it for balance.
Onion Powder (½ teaspoon): For a subtle sweetness that rounds everything out.
Pepper (¼ teaspoon): Just enough to give the sauce a bit of life.
Red Pepper Flakes (¼ teaspoon): Optional but highly recommended for a touch of heat that makes the mozzarella pop.

How to Make Blackstone Fried Mozzarella

Step 1: Prepare the Breading Stations

Start by setting up a breading station with three shallow dishes. In one, combine the flour and garlic powder. In the second, whisk the egg and milk together until smooth. In the third, pour your panko breadcrumbs. Lining these up makes breading effortless and keeps your workflow tidy.

Step 2: Bread the Mozzarella

Take your fresh mozzarella slices and give each one a quick trip: first through the flour (light coating!), then through the egg wash, and finally rolling in the panko. Press gently to make sure those crumbs really stick — this is the secret to crunchiness all around.

Step 3: Freeze the Mozzarella

After breading, arrange the slices on a parchment-lined baking sheet and stick them in the freezer for at least 15 minutes. This quick chill means the cheese stays inside while the crust gets crispy — no escaping mozzarella here!

Step 4: Make the Marinara Sauce

While the cheese chills, heat 1 tablespoon olive oil in a small saucepan over medium. Add the minced garlic and cook just until fragrant (about a minute). Pour in the tomato puree, give it a stir, and bring it to a simmer. Add your salt, onion powder, pepper, and red pepper flakes. Let it gently bubble as you finish the rest.

Step 5: Preheat the Blackstone Griddle

Turn on your Blackstone griddle to medium heat. Give it a generous drizzle of olive oil — you want an even, shimmering layer to help the breading sizzle and turn beautiful golden brown. Make sure it’s fully preheated for the best results.

Step 6: Fry the Mozzarella

Remove the breaded mozzarella from the freezer and place the slices onto the hot, oiled griddle. Let each side brown until the crust is deeply golden, about 2-3 minutes per side. Add a bit more oil before flipping if things look dry. The sound of sizzling is your signal that magic is happening.

Step 7: Serve With Marinara

Transfer the hot, crispy Blackstone Fried Mozzarella straight to your serving platter and spoon (or bowl) up that warm marinara on the side. The contrast of hot, gooey cheese and tangy sauce is pure delight!

How to Serve Blackstone Fried Mozzarella

Garnishes

Nothing elevates Blackstone Fried Mozzarella like a shower of fresh basil leaves or a light sprinkle of grated parmesan. For a pop of freshness, try a squeeze of lemon or a scattering of chopped fresh parsley. The vivid greens make the golden crust extra appetizing.

Side Dishes

Turn this appetizer into a party platter by serving with crispy garlic bread, a mixed green salad, or even some roasted vegetables. For a fun Italian-inspired spread, tuck in a selection of cured meats or marinated olives. Everything pairs beautifully with the rich cheesy center and crunchy coating.

Creative Ways to Present

To impress at a gathering, serve your Blackstone Fried Mozzarella on a wooden board with the marinara in a cozy dipping bowl and plenty of napkins within reach. For bite-sized fun, cut the mozzarella into cubes and skewer them as individual mini pops or stack atop toasted crostini for a modern twist.

Make Ahead and Storage

Storing Leftovers

Let any leftover Blackstone Fried Mozzarella slices cool completely, then pop them into an airtight container. Fridge them for up to 3 days. While they’re best hot and fresh, even day-after slices crisp up nicely when reheated.

Freezing

For make-ahead convenience, bread the cheese and freeze the uncooked, breaded slices on a parchment-lined tray until solid. Transfer to a freezer bag and keep for up to a month. Fry straight from frozen, adding an extra minute or two to each side when griddling.

Reheating

For best results, reheat leftovers on your Blackstone griddle over medium heat with a touch of oil until hot and crisp. Alternatively, use an oven or toaster oven at 375°F for 7–10 minutes. The microwave works but won’t keep that signature crunch.

FAQs

Can I use shredded mozzarella instead of slices?

Sliced fresh mozzarella is highly recommended for Blackstone Fried Mozzarella as it melts beautifully and holds shape; shredded cheese tends to ooze out too quickly during frying.

Can I make this with gluten-free ingredients?

Absolutely! Swap regular flour for your favorite gluten-free blend and use gluten-free panko crumbs. The result is just as thrillingly crispy and satisfying.

What if I don’t have a Blackstone griddle?

You can use any flat-top or large nonstick skillet on the stovetop — just make sure to keep the heat medium and use enough oil for an even, golden crust.

Why do you freeze the breaded mozzarella before cooking?

This crucial step helps the cheese keep its shape and prevents it from leaking out during frying, making sure your Blackstone Fried Mozzarella comes out perfectly intact and gooey inside.

Can I double the recipe for a party?

Yes! Simply double all the ingredients and work in batches. The griddle’s big surface makes it ideal for making a large batch for everyone to share.

Final Thoughts

If you’re craving a snack that’s delightfully crisp on the outside and gloriously gooey on the inside, you’ll be hooked after your first bite of Blackstone Fried Mozzarella. This is the ultimate crowd-pleaser that’s way easier to make than you’d expect, and the results are impossible to resist. Give it a try the next time your friends or family gather — it’s a guaranteed hit!