Blackstone Fried Mozzarella Recipe

If you’re searching for an irresistible appetizer that will steal the show at your next gathering, look no further than Blackstone Fried Mozzarella. These golden, crispy slices of mozzarella are the ultimate treat — perfectly melty inside, with a crunchy, garlicky crust that’s just begging for a dip in homemade marinara sauce. Made right on your Blackstone griddle, this recipe transforms simple ingredients into a cheesy delight that’s as fun to make as it is to eat. Trust me, once you try Blackstone Fried Mozzarella, it will quickly become your new favorite go-to for parties or cozy nights in.

Ingredients You’ll Need

The magic of Blackstone Fried Mozzarella lies in using just a handful of straightforward ingredients, each chosen for the perfect balance of crispy texture and cheesy pull. Every component here works together to deliver bold flavor and irresistible crunch.

• Fresh mozzarella: Go for 8 slices of fresh mozzarella for that lush, gooey center. Thick slices hold their shape while frying.
• Flour: ½ cup forms the first coating, which helps the breading stick and adds crispness.
• Garlic powder: ½ teaspoon mixed into the flour brings savory depth right to the crust.
• Egg: 1 large egg, beaten, acts as the glue between the flour and breadcrumbs.
• Milk: 2 tablespoons thins the egg wash slightly, ensuring even coverage for the cheese.
• Panko breadcrumbs: 2 cups deliver superior crunch compared to standard breadcrumbs.
• Olive oil: ½ cup (plus extra for the marinara) gives a rich flavor and beautiful browning on the griddle.
• Garlic cloves: 2, minced, for that unmistakable kick in your homemade marinara.
• Tomato puree: 1 cup provides the saucy base that makes this dish utterly dippable.
• Salt: ½ teaspoon enhances every element, from cheese to sauce.
• Onion powder: ½ teaspoon brings rounded flavor to your marinara.
• Black pepper: ¼ teaspoon gives a subtle heat and fragrance.
• Red pepper flakes: ¼ teaspoon for a touch of spicy warmth in your dipping sauce.

How to Make Blackstone Fried Mozzarella

Step 1: Set Up Your Breading Station

Before anything else, prepare three shallow dishes: one with flour mixed with garlic powder, one with your beaten egg and milk blend, and a third with the panko breadcrumbs. Lining these up makes the breading process a breeze and ensures you get that even coating that’s the secret to the best Blackstone Fried Mozzarella.

Step 2: Bread the Mozzarella

Take each slice of mozzarella and coat it first in the seasoned flour, tapping off the excess. Next, dunk it into the egg wash, making sure every side is covered. Finally, press the slice firmly into the panko breadcrumbs, ensuring every bit is coated for maximum crunch. This triple dip method is what keeps the cheese tucked away inside a crispy shell.

Step 3: Freeze the Breaded Cheese

Arrange your breaded mozzarella slices on a parchment-lined baking sheet, then pop them into the freezer. Just 20–30 minutes in the cold will firm up the cheese, helping it keep its shape and prevent any melting disasters on the griddle. Don’t skip this step — it’s key to that signature Blackstone Fried Mozzarella texture!

Step 4: Make the Quick Marinara

While the cheese chills, start your marinara. Warm a tablespoon of olive oil in a saucepan over medium heat, then sizzle the garlic for a minute to unlock its aroma. Pour in your tomato puree, bring it to a simmer, and stir in salt, onion powder, black pepper, and red pepper flakes. Let this mingle and reduce over low heat, creating the perfect tangy, garlicky dip for your Blackstone Fried Mozzarella.

Step 5: Griddle Time!

Preheat your Blackstone griddle to medium and drizzle a generous amount of olive oil across the surface — you want enough to fry, but not so much that it pools everywhere. Retrieve your chilled mozzarella slices and lay them down with plenty of space. Fry until golden brown and crisp, about 2–3 minutes per side, adding a little more oil before flipping if needed. Work in batches if necessary, and don’t walk away — these go from perfectly golden to overcooked in a flash!

Step 6: Serve and Savor

As soon as your Blackstone Fried Mozzarella slices are crisp and luscious, lift them onto a plate. Serve hot, alongside a bowl of that warm homemade marinara. Each bite is the perfect marriage of gooey cheese and garlicky, crunchy breading — the ultimate payoff for your quick handiwork.

How to Serve Blackstone Fried Mozzarella

Garnishes

To make your Blackstone Fried Mozzarella pop, sprinkle finely chopped fresh basil or parsley on top for a burst of color and fresh flavor. A handful of grated Parmesan adds a salty, nutty finish that’s irresistible, while a tiny pinch of extra red pepper flakes gives a spark of heat if that’s your style.

Side Dishes

For a crowd-pleasing platter, serve your Blackstone Fried Mozzarella with warm garlic bread sticks, a crisp Caesar salad, or even a tray of roasted veggies. The gooey cheese and crispy coating pair beautifully with tangy, crunchy sides — perfect for balancing out each cheesy bite.

Creative Ways to Present

Thinking of serving these at a party? Stack the mozzarella slices on a wooden board with a dipping bowl for the marinara, and add toothpicks for easy grabbing. Or turn Blackstone Fried Mozzarella into the star of an antipasto spread with olives, salami, and roasted peppers. They’re fantastic sliced into wedges, served atop a bed of arugula, or layered into a hearty sandwich for an upgraded grilled cheese experience.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Blackstone Fried Mozzarella (which honestly might not happen!), let them cool completely before tucking them into an airtight container. Refrigerated, they’ll keep well for up to 3 days, though the outside won’t be quite as crispy as fresh from the griddle.

Freezing

Want to prep ahead? Once the mozzarella slices are breaded, freeze them in a single layer on a baking sheet until solid. Transfer them to a zip-top freezer bag, and they’ll be ready to fry on your Blackstone whenever the craving strikes. You can also freeze cooked slices, separating each with parchment paper.

Reheating

For the best results, reheat Blackstone Fried Mozzarella in a hot oven or air fryer at 400°F until the crumb crisps up and the cheese is warmed through — about 5–7 minutes. Microwaving is quick, but it tends to make the coating soggy, so use that as a last resort.

FAQs

Can I use low-moisture mozzarella instead of fresh?

Absolutely! Low-moisture mozzarella will give you a firmer texture and may be less prone to oozing, which can make the breading process easier. Either option delivers delicious Blackstone Fried Mozzarella.

What’s the best way to keep the breading from falling off?

Freezing the breaded slices before frying is essential. The cold helps the breading stick tightly to the cheese, giving you that gorgeously crisp finish every time you make Blackstone Fried Mozzarella.

Can I make Blackstone Fried Mozzarella without a griddle?

Yes! While the Blackstone griddle delivers awesome results, you can use a heavy skillet on the stovetop. Just add enough oil to cover the bottom of the pan and fry over medium heat in batches until golden on both sides.

Is there a gluten-free option?

Certainly. Swap the regular flour for a gluten-free blend and use gluten-free panko breadcrumbs. You’ll still get all that fabulous crunch in your Blackstone Fried Mozzarella.

What dipping sauces go well besides marinara?

While homemade marinara is a classic, you can also dip your Blackstone Fried Mozzarella into ranch, pesto, or even spicy honey for a fun twist. Each sauce brings its own vibe, so don’t be afraid to experiment!

Final Thoughts

Once you try this recipe, Blackstone Fried Mozzarella will earn a spot at all your favorite gatherings (and probably your weeknight dinner rotations, too). With that stick-to-your-fingers crunch, oozy cheese, and bold, garlicky flavor, it’s a serious crowd-pleaser. Grab your ingredients and let’s get griddling — the ultimate mozzarella magic is waiting for you!

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