Crispy Mozzarella Sticks on the Blackstone

Blackstone Fried Mozzarella

This easy recipe transforms fresh mozzarella into crunchy discs of cheesy goodness, cooked right on the griddle. The method is straightforward and family-friendly: bread the cheese, freeze it briefly so it holds together when seared, and finish on a medium-hot Blackstone. The result is a crisp exterior and a luscious, gooey center—perfect for sharing as an appetizer or serving alongside a casual meal.

I prefer serving these with a simple homemade marinara, but a quality jarred tomato sauce or pizza sauce also works well.

Why you’ll love this dish

• Crunchy exterior: Panko gives an extra-crisp coating that stays crunchy when fried on the griddle.
• Gooey center: Fresh mozzarella becomes perfectly melty inside the breading.
• Quick marinara: A small batch of tomato puree simmered with garlic and spices makes a bright dipping sauce.
• Simple technique: Basic steps—bread, freeze, sear—deliver reliable results every time.
• Great for gatherings: An easy, shareable appetizer that pairs well with salads, garlic bread, or bruschetta.

More Blackstone recipes and grilling ideas are perfect companions to this appetizer.

Recipe shopping list

Below are the ingredients you’ll need. Quantities and full instructions appear in the recipe card further down.

• Fresh mozzarella (sliced)
• All-purpose flour
• Garlic powder
• Large egg
• Milk
• Panko breadcrumbs
• Olive oil
• Garlic cloves
• Tomato puree
• Salt
• Onion powder
• Black pepper
• Red pepper flakes (optional)

Explore additional Blackstone-friendly recipes for mains and sides to round out your meal.

How to make this recipe

This is a quick overview of the steps so you know what to expect: set up three breading stations, coat the mozzarella, freeze the pieces briefly to firm the coating, simmer a simple marinara, and sear the discs on a hot griddle until golden. Follow the full step-by-step instructions below for timing and tips.

1. Set up breading stations: In one shallow dish combine flour and garlic powder. In a second bowl whisk egg and milk. Place panko in a third shallow dish.
2. Bread the mozzarella: Dip each mozzarella slice in the flour mixture, then the egg wash, and finally press into the panko so it’s evenly coated.
3. Freeze to set: Arrange the breaded slices on parchment-lined tray and freeze until firm. This prevents the cheese from melting out when seared.
4. Make the marinara: Warm olive oil in a small saucepan, sauté minced garlic briefly, add tomato puree, then season with salt, onion powder, pepper and red pepper flakes; simmer gently.
5. Sear on the Blackstone: Preheat the griddle to medium, add a thin pool of olive oil, and brown the frozen, breaded slices on both sides until golden. Work in batches to avoid overcrowding.
6. Serve hot: Remove as soon as the exterior is crisp and the center is melty. Serve with warm marinara for dipping.

For a smoky variation, try finishing on a griddle with a subtle hardwood smoke nearby.

Recipe FAQ

Serving suggestions

• Garlic bread: Toasted slices or a garlic loaf complement the tomato dip and fried cheese.
• Caesar salad: A crisp, tangy salad cuts through the richness of the fried mozzarella.
• Bruschetta: Fresh tomato and basil bruschetta make a bright, Italian-style pairing.

More appetizer ideas

Marinara recipes to try

• Shrimp marinara
• Blackstone meatball subs
• Traeger baked ziti
• Breaded stuffed shells

Pin this recipe to save it for later.